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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! 

Lemon Almond Poppyseed Quick Bread on a cooking rack with fresh lemons in the background.

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!

Overhead view of Lemon Almond Poppyseed Quick Bread on a cooling rack with sliced lemons on the side.

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. 😉

Sliced Lemon Almond Poppyseed Quick Bread on a cooling rack.

Slices of Lemon Almond Poppyseed Quick Bread on parchment paper.

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Lemon Almond Poppyseed Quick Bread

4.80 from 5 votes
By: Alyssa Rivers
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!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 Slices


Lemon Almond Glaze:


  • Preheat oven to 350 degrees. Grease two 7x3 inch loaf pans and set aside. (You can also use a 9x5 just increase baking time).
  • In a large bowl combine flour, sugar, salt, baking powder, and poppyseeds. Stir until combined. In a separate medium sized bowl add the milk, vegetable oil, eggs, vanilla, almond extract, and lemon zest.
  • Add the wet ingredients to the dry ingredients and mix until incorporated. Pour into loaf pans and bake for 40-45 minutes or until toothpick comes out clean. Remove and let bread cool.

To make the lemon almond glaze:

  • Whisk together powdered sugar, heavy cream, and lemon juice. Drizzle over bread and top with sliced almonds.


Calories: 284kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 31mgSodium: 98mgPotassium: 115mgFiber: 1gSugar: 27gVitamin A: 83IUVitamin C: 2mgCalcium: 61mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. Q: Do you have a suggested cooking time or internal temperature is using the larger 9×5 pan?

    1. 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.

  2. 5 stars
    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?

  3. 4 stars
    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.

  4. 5 stars
    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.

  5. 5 stars
    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!

    1. Yes, that would be delicious. Watch your baking times and check it will a toothpick to make sure it is cooked through.

  6. 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

  7. 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?


  8. Loved seeing a slice of the bread so the texture shows! 🙂 Quick breads are the best! Thank you!

  9. 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!