This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Lemon Almond Poppyseed Quick Bread is perfectly moisten and comes together quickly and easily. Glazed with a lemon glaze and topped with almonds, this bread will become an instant favorite!
I am such a sucker for quick breads. And because it is spring I love adding fresh lemon flavor to just about anything. I mean, I can eat lemon year round but it is especially popular in spring and summer so I take full advantage of it.
Poppyseed breads are one of my favorites and I especially love when you add that extra almond flavor. My son asked me if I was baking cherries because our house filled with such a delicious aroma. This bread was so easy to make that he helped me to mix all of the ingredients together. He loves spending time in the kitchen with me.
Ok but lets be honest about my favorite part of this bread. The AMAZING lemon glaze on top and crunchy sliced almonds. It was so good!
I could have EASILY eaten this entire loaf of bread to myself. It was so perfect and baked so moist and tender. It added such a delicious and refreshing lemon zing to the bread and you guys are going to love it. Make it this week and you won’t regret it. One for the neighbors and one for yourself. 😉
Pin this now to find it later
Pin It
Lemon Almond Poppyseed Quick Bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon poppy seeds
- ¾ cup milk
- ½ cup + 1 tablespoon vegetable oil
- 2 beaten large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons lemon zest
Lemon Almond Glaze:
- ½ cup powdered sugar
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray two 7x3 inch loaf pans with non-stick cooking spray and set aside. (You can also use a 9x5-inch loaf pan, baking time needs to be increased).
- In a large bowl add 1 ½ cups all-purpose flour, 1 ¼ cups granulated sugar, ½ teaspoon salt, 1 teaspoon baking powder, and 1 tablespoon poppy seeds whisk to combine. In a separate bowl add the ¾ cup milk, ½ cup + 1 tablespoon vegetable oil, 2 beaten large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 2 tablespoons lemon zest.
- Add the milk mixture to the flour mixture and mix until incorporated. Pour the batter into loaf pans and bake for 40-45 minutes or until a toothpick comes out clean. Remove and let the bread cool.
Lemon Almond Glaze:
- Whisk together ½ cup powdered sugar, 1 tablespoon heavy cream, and 1 tablespoon lemon juice. Drizzle over the cooled bread and top with ¼ cup sliced almonds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Q: Do you have a suggested cooking time or internal temperature is using the larger 9×5 pan?
Yes! I would increase the baking time in five minute increments, checking to see if it’s baked through with a toothpick. The internal temp should be 200-205 degreees Fahrenheit.
This sounds amazing and I love almond and lemon flavors! Is it possible to leave out the poppyseed? I have never understood what flavor that gives, or is there a substitute that doesn’t get inbetween the teeth?
Can I use applesauce instead of sugar?
Yes, apple sauce is a great substitute!
Do you have any suggestions for high altitude on these quick breads? The lemon poppy bread tasted excellent, but came out of the oven like a crater – no rise in the middle.
I made this last night, and just made a couple of easy swaps to make it vegan as I cannot have dairy or eggs. I used oat milk and for my 2 eggs I did 1/4 c. unsweet applesauce and 1 of the egg replacers from Bob’s Red Mill. It’s SO moist and fluffy, I would never know it’s vegan. Many thanks for this wonderful recipe–it’s EXACTLY what I was in the mood for! Perfect for a rainy summer morning.
I didn’t try it before but I hope it tastes good
Omg! Soooooo good. I’m normally not a big lemon fan, but this looked too pretty not to try plus the hubby loves anything poppyseed. I made one loaf in a 8 x 4 pan baked 50 minutes. Followed the recipe exactly. Came out perfect with a brown crunchy crust. Definately one I’ll make again. Thanks!
Looks terrific! I love anything lemon! Could I use a bundt pan for this recipe?
Yes, that would be delicious. Watch your baking times and check it will a toothpick to make sure it is cooked through.
Can you omit the almond extract ?
Just thinking of those with nut allergies?
Any other extract you suggest to substitute or just omit altogether ?
Was thinking of making this plain without the glaze
You are welcome to leave it out or substitute it for vanilla.
This looks delicious! Thank you for sharing
YUM – I love lemon in my desserts, this one sounds great. Can’t wait to try.
Hi there,
I have this ready to go in the oven but don’t see how it is enough batter for two loaf pans. Is that a typo?
Thanks,
Lorraine
Two mini loaf pans. 🙂
This looks great. Can’t wait to try it. Thank you!
What type of sugar and flour is needed? Can’t wait to try
I used granulated sugar and all-purpose flour. Hope that helps!
hey girl this looks divine!
Loved seeing a slice of the bread so the texture shows! 🙂 Quick breads are the best! Thank you!
Oh my, those pictures look to die for! I love a recipe like this, I’m crazy about anything lemon and poppyseeds bring back so many good memories. I have to get used to this though, I’ve never had bread like this! Only sweet sweet muffins. But I’m going to pin it for later: must try!