Glazed Almond Poppy Seed Bread Recipe
User Reviews
5.0
78 reviews
Excellent
Glazed Almond Poppy Seed Bread Recipe
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Glazed Almond Poppy Seed Bread is soft and delicious. The almond & lemon flavored glaze takes it to another level of goodness!
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Ingredients
Bread
- 3 cups all-purpose flour
- 2½ cups sugar
- 1½ tablespoons poppy seeds
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1½ cups milk
- 1⅛ cups vegetable oil
- 1 cup sour cream
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
Glaze
- 2 cups Powdered sugar, sifted
- 3-4 tablespoons milk
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
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Instructions
- Preheat the oven to 350 degrees F. Grease two 5-x-9-inch loaf pans with cooking spray and set aside.
- To make the bread, mix flour, sugar, poppyseeds, baking powder and salt in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add eggs, milk, oil, sour cream, almond and vanilla extracts and mix until smooth. Distribute batter evenly into the prepared loaf pans.
- Tent loaf pans with aluminum foil and bake for 55–60 minutes, removing the foil for the last 15 minutes. Cool loaves in pans for 10 minutes before removing to a wire rack.
- While bread is baking, prepare the glaze. Mix powdered sugar, milk, lemon juice and almond extract in a bowl until well combined. Begin with 3 tablespoons milk and add more as needed to make it the consistency you like.
- Spoon glaze over loaves while they are still warm. Allow to cool completely before serving.
Notes
- Make Ahead: Place in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. To freeze, wrap each loaf in plastic wrap, then place in a resealable plastic freezer bag and freeze for up to 4 months. Thaw at room temperature before warming to your liking.
- Variation: Turn this recipe into a Lemon Poppy Seed Bread by substituting the same amount of lemon extract for the almond extract in the bread and glaze.
- Almond Poppy Seed Muffins: To make Almond Poppy Seed Muffins, use the recipe above and divide the batter among the wells of two lined 12-cup muffin tins. Fill each well about two-thirds full and bake at 350 degrees F for 17-19 minutes. Makes 24 muffins.
Nutrition Information
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Serving
1loaf
Calories
2623kcal
(131%)
Carbohydrates
532g
(177%)
Protein
38g
(76%)
Fat
41g
(63%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.03g
Cholesterol
338mg
(113%)
Sodium
803mg
(33%)
Potassium
1124mg
(32%)
Fiber
6g
(24%)
Sugar
383g
(766%)
Vitamin A
1406IU
(28%)
Vitamin C
4mg
(4%)
Calcium
667mg
(67%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 2623 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 2623kcal | 131% |
| Carbohydrates | 532g | 177% |
| Protein | 38g | 76% |
| Fat | 41g | 63% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 338mg | 113% |
| Sodium | 803mg | 33% |
| Potassium | 1124mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 383g | 766% |
| Vitamin A | 1406IU | 28% |
| Vitamin C | 4mg | 4% |
| Calcium | 667mg | 67% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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