This Almond Poppy Seed Bread recipe has a sweet almond flavor inside and out, and is perfectly moist and delicious.
I’m excited to share this Almond Poppy Seed Bread — a homemade loaf with the same picture-perfect look and flavor you might find at a bakery. It’s moist, lightly sweet, and full of almond flavor from extract and optional sliced almonds.
Quick breads are ideal when you want something satisfying without fuss: most of the work is simply combining the ingredients, pouring the batter into pans, and waiting for the oven to do the rest. The rewarding part comes after it cools — add the almond glaze, sprinkle with sliced almonds if you like, slice, and enjoy.
I used extra sliced almonds in the batter because I had a big bag, but they’re optional. The almond extract in the batter and glaze gives the bread its signature flavor — a small amount goes a long way and pairs beautifully with the poppy seeds. Whether you include extra almonds or not, this loaf makes a great breakfast, snack, or gift. Enjoy!
Almond Poppy Seed Bread
Ingredients
Bread:
- 3 cups (360 g) all-purpose flour, (stir, spoon & level)
- 1 tsp salt
- 1 ½ tsp baking powder
- 3 large eggs
- 1 cup (237 g) cooking oil, (vegetable, canola, etc.)
- 2 ¼ cups (450 g) granulated sugar
- 1 ½ cups (355 g) milk
- 1 ½ Tbsp poppy seeds
- 2 tsp almond extract
- 2 tsp vanilla extract
- ¼ cup (57 g) butter, melted
- ½ cup (42 g) sliced almonds, (optional)
Glaze:
- 1 cup (120 g) powdered sugar
- ½ tsp almond extract
- 4 tsp milk
- ¼ cup (21 g) sliced almonds (optional)
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Grease and flour two bread pans.
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In a large bowl, whisk together all ingredients until combined. Fold in sliced almonds last, if using. Divide batter evenly between the two pans.
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Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Note: dark metal pans may bake faster; you can reduce the temperature to 325°F and check for doneness sooner. Let bread cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
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For the glaze, whisk powdered sugar, almond extract, and milk together until smooth. Drizzle over cooled loaves and immediately sprinkle with sliced almonds, if desired. Allow glaze to set before slicing. Store bread in an airtight container up to 5 days.
Notes
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
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