Almond Lemon Poppy Seed Bread

This Almond Lemon Poppy Seed Bread is soft, moist and citrusy. Topped with a zesty glaze, it’s breakfast bread worth getting out of bed for!

📝 Ingredients

• 1-1/2 cup flour
• 1-1/4 cup sugar
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tbsp poppy seeds
• 3/4 cup milk
• 1/2 cup + 1 tbsp vegetable oil
• 2 large eggs (slightly beaten)
• 1 tsp. pure vanilla extract
• 1-1/2 tsp. almond extract
• 2 tbsp freshly grated lemon zest
• 1/3 cup sugar
• 2 tbsp freshly squeezed lemon juice
• 1/4 tsp. pure vanilla extract
• 1/4 tsp. almond extract
• 1/2 tbsp unsalted butter (melted and slightly cooled)

👨‍🍳 Instructions

1. 1--- For the Almond Poppy Seed Bread: ---
2. 2Preheat oven to 350° F. Spray two 7-1/2'' x 3-1/2" loaf pans with cooking spray and set aside. I love this smaller loaf pan size - the bread makes for a great hostess gift!
3. 3In the bowl of a stand mixer, combine the flour, sugar, salt, baking powder, and poppy seeds. Stir on low, just until combined.
4. 4In a separate medium bowl, combine the rest of the ingredients – the milk, vegetable oil, eggs, vanilla, almond extract, and lemon zest.
5. 5Slowly add the wet ingredients to the dry. With mixer on low speed, beat until incorporated. Then raise the mixer speed to medium and beat for one more minute. Pour batter into prepared loaf pans and bake for 45 to 50 minutes, or until toothpick comes out clean.
6. 6--- For the Lemon Glaze: ---
7. 7While the bread is baking, prepare the glaze. Combine all glaze ingredients and whisk until incorporated. When the baked loaves are removed from the oven, immediately brush the glaze over the warm bread tops.
8. 8It will seem like alot of glaze, but it will soak in and make the bread ultra moist and flavorful, with a bit of a sugary crust once cooled. Cool loaves about 20 minutes. Then run a knife around the edges of the pans before removing bread from pans.