Glazed Almond Poppy Seed Bread Recipe
User Reviews
5
Glazed Almond Poppy Seed Bread Recipe
Description
This bread recipe creates a tender crumb by combining both oil and sour cream along with eggs and milk. Poppy seeds provide subtle texture and a nutty flavor, while almond and vanilla extracts contribute aromatic complexity. Baking in two loaf pans ensures even cooking, and tenting with foil prevents over-browning, with the foil removed toward the end to allow the crust to brown nicely.
The glaze combines powdered sugar with milk, lemon juice, and almond extract, poured over the warm loaves to soak slightly and add both sweetness and a refreshing citrus note paired with almond flavor. This bread can be served as a sweet breakfast or snack bread.
Storage notes include keeping the bread at room temperature for several days or refrigerated for a week, with appropriate wrapping for freezing up to four months. Variations include substituting lemon extract for almond extract and turning the batter into muffins baked in a muffin tin for smaller portions.
Ingredients
Bread
- 3 cups all-purpose flour
- 2½ cups sugar
- 1½ tablespoons poppy seeds
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 egg large
- 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
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
- Store bread wrapped at room temperature for 3–4 days or refrigerate for up to 7 days.
- To freeze, wrap each loaf tightly and store in freezer bags for up to 4 months; thaw at room temperature before serving.
- For a lemon variation, replace almond extract with lemon extract in both bread and glaze.
- To make muffins, divide batter into lined muffin tins and bake at 350°F for 17-19 minutes, yielding 24 muffins.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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