This tender Almond Poppy Seed Bread is a staple at our house around the holidays, but it’s really great any time of year. Sweet almond bread is dotted with poppy seeds and the loaves are drenched while hot from the oven in a delicious orange-almond glaze that sets into a thin, crackly topping you won’t be able to get enough of! It’s perfect for holiday gift plates, brunch spreads, or Sunday afternoons. You can bake is as full-sized loaves or mini loaves to suit your needs.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Bread
- All-purpose flour
- Granulated sugar
- Baking powder
- Table salt
- Canola oil – Or any neutral-flavored oil of your choice.
- Eggs
- Milk or buttermilk
- Poppy seeds
- Vanilla extract
- Butter flavoring – Look for this on the baking aisle near the other extracts and flavorings.
- Almond extract
Glaze
- Granulated sugar – You can also use powdered sugar.
- Orange juice
- Vanilla extract
- Butter flavoring
- Almond flavoring
How to Make Almond Poppyseed Bread
- Grease loaf pans and set aside. Place flour, salt, and baking powder in a medium mixing bowl and whisk to combine.
- In a large mixing bowl or the bowl of your stand mixer, combine eggs, extracts, oil, and sugar, and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into prepared pans. Bake.
- When done, place on a cooling rack. While they are cooling, prepare the glaze. You’ll need some granulated sugar, orange juice, vanilla and almond extracts, and butter flavoring. Whisk together the glaze ingredients. When the loaves are cool, place them on a tray or baking sheet and drizzle the glaze evenly over the loaves. Allow to cool completely; the sugar in the glaze will form a delicious crust on the bread.
Storing and Other Tips
- Store finished bread, tightly covered, at room temperature and enjoy within 3 days for best results.
- If gifting, I would recommend delivering within a day of baking. If possible, try not to package these in cellophane until ready to deliver because after awhile, the moisture will condense in the bag and the glorious sugary crust on the bread will liquify and soak into the bread. Which, don’t get me wrong, tastes great, but the slightly-crispy texture on top of the soft bread may just be the best part.
Full-Sized or Mini Loaves?
- This recipe makes 2 large (8.5″ x 4.5″ or 9″ x 5″) loaves or 5 mini loaves.
- For gifting, I like using disposable bakeware. You can find disposable aluminum pans at any grocery store, or there are lots of cute paper baking pans available online or at craft stores, especially around the holidays.
Frequently Asked Questions
Can I use this batter in other baking pans, like a Bundt pan or as muffins?
Definitely! You’ll just need to watch carefully and test with a toothpick for doneness. You don’t want to over or under bake this bread!
Can I use lemon instead of orange?
Sure. That sounds delicious! Since lemon juice isn’t as sweet as orange juice, you may find your glaze packs more of a punch.
Can I skip the glaze?
You can, but I don’t know why you’d want to. It really is the best part!
Almond Poppy Seed Bread
Tender almond bread is dotted with poppy seeds and covered in a deliciously crunchy orange-almond glaze.
Servings slices (2 standard loaves or 5 mini loaves)
Ingredients
Bread
- 3 cups all-purpose flour (390 g)
- 1 ½ teaspoons table salt
- 1 ½ teaspoons baking powder
- 3 eggs
- 1 ⅛ cup canola oil
- 2 ½ cups white sugar
- 1 ½ teaspoon vanilla
- 1 ½ teaspoon butter flavoring (optional) look for it near the vanilla and almond extracts
- 1 ½ teaspoon almond extract pure or imitation, both work great
- 1 ½ cup milk or buttermilk
- 1 tablespoon poppy seeds
Glaze
- ¾ cup white granulated sugar or powdered sugar
- ¼ cup orange juice
- ½ teaspoon vanilla
- ½ teaspoon butter flavoring
- ½ teaspoon almond flavoring
Instructions
- Preheat oven to 350℉. Grease 2 standard-size bread pans or 5 mini bread pans. Set aside.
- In a medium bowl, sift together flour, salt, and baking powder.
- In a large mixing bowl, combine eggs, oil, sugar, and extracts/flavorings and beat for 2 minutes.
- Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined.
- Pour into prepared pans (5 mini pans or 2 standard bread pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack and allow to cool completely.
- While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves while still warm and allow to cool and harden.
Notes
- Store finished bread, tightly covered, at room temperature and enjoy within 3 days for best results.
- If gifting, I would recommend delivering within a day of baking. If possible, try not to package these in cellophane until ready to deliver because after awhile, the moisture will condense in the bag and the glorious sugary crust on the bread will liquify and soak into the bread. Which, don’t get me wrong, tastes great, but the slightly-crispy texture on top of the soft bread may just be the best part.
Nutrition
Serving: 1slice (1/12 large loaf), Calories: 275kcal, Carbohydrates: 40g, Protein: 3g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 22mg, Sodium: 186mg, Potassium: 56mg, Fiber: 1g, Sugar: 28g, Vitamin A: 60IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 1mg
Calories: 275kcal
Cost: $12
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Questions & Reviews
I just made this early this morning but I made them into muffins for breakfast! They go perfect with your ham and egg cups! But what I just noticed is that the butter flavoring isn’t in the cookbook for this recipe. Is that right? Does it make a big difference in the flavor?
Brittany, it’s just fine without the butter extract. In fact my personal recipe is almost identical to this, but I don’t use butter extract in it at all, so make it!
would making these without butter extract be a BIG no no? dont have any but wanted to make this afternoon?!
So good and moist! I made these the other day and two people asked for the recipe!
My mom gave me your cookbook for Mother’s Day and I found this recipe this afternoon and made it into muffins for my kids’ after school snack. Even healthified (wheat flour, oil substitute, no glaze — does that sound horrible?) they were a huge hit! I am loving the cookbook.
Ya Katrina- powdered sugar works too if you want a nice smooth glaze, that's actually what I do with mine!
Katrina–I've always used granulated sugar. It makes it nice and crunchy on top. 🙂 If you stir it long enough, the sugar will dissolve, but you could probably do it with powdered sugar, too. 🙂
um . . . shouldn't that be confectioner's sugar and not granulated? i wasn't paying attention to the fact that i was making a glaze and just followed the recipe – granulated sugar does not a glaze make! (other than that – this tastes awesome! especially the day after Ü)
Made this for dessert tonight. Instead of mini loaves I made one large bundt cake, cooked it at 350 for 50 minutes. Yum.
Panter, use pure vanilla extract for the best flavor. Vanilla *flavoring* is an imitation product so the flavor won't be as good.