Moist, flavorful, and finished with a sweet almond glaze, this easy almond poppyseed bread is ideal for breakfast, brunch, or dessert. Made with simple ingredients like Greek yogurt, lemon zest, and almond extract, the batter comes together in one bowl for a no-fuss loaf you can bake in under an hour.
This almond poppyseed bread delivers tender, buttery slices studded with crunchy poppy seeds and brightened by lemon zest. The loaf has a soft, bakery-style crumb thanks to Greek yogurt (or sour cream) and a bit of milk, while almond extract and a light glaze add a delicate nutty sweetness. The recipe is straightforward: everything is mixed in one bowl, baked until golden, then finished with a simple almond glaze. It’s just the right combination of convenience and impressive flavor—excellent for serving to guests or enjoying with your morning coffee.
Why You’ll Love This Almond Poppyseed Bread Recipe
- Balanced almond flavor with a fresh hint of lemon zest.
- One-bowl recipe for easy mixing and minimal cleanup.
- Bakes up with a golden top and soft, tender interior.
- A light almond glaze adds sweetness without overwhelming the loaf.
- Versatile for breakfast, brunch, dessert, or gifting.
- No special equipment or advanced techniques required.
- Stays moist for days and freezes well for later use.
Ingredients For Poppyseed Bread with Almond Glaze
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 tsp lemon zest
1 tsp vanilla extract
1 1/2 tsp almond extract
3 eggs
1 2/3 cup all-purpose flour
2 Tbsp poppy seeds
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup plain Greek yogurt or sour cream
1/4 cup milk
2 Tbsp lemon juice
Glaze Ingredients
1/2 cup powdered sugar
1 Tbsp milk
1/2 tsp almond extract
How to Make This Poppyseed Bread Recipe
Step 1: Preheat the oven to 425°F (220°C). Spray an 8×4-inch loaf pan or line it with parchment paper and set aside.
Step 2: In a large bowl, beat the butter, sugar, lemon zest, vanilla, and almond extract until light and fluffy. Add the eggs one at a time and mix until combined.
Step 3: Stir in the Greek yogurt (or sour cream), milk, and lemon juice until evenly incorporated.
Step 4: Gently fold in the flour, poppy seeds, baking powder, baking soda, and salt until a smooth batter forms—do not overmix.
Step 5: Pour the batter into the prepared loaf pan and bake at 425°F for 8 minutes.
Step 6: Reduce the oven temperature to 350°F (175°C) without removing the pan and bake for another 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Remove the bread from the oven and let it cool completely in the pan before glazing.
Almond Glaze
Step 1: Whisk the powdered sugar, milk, and almond extract in a small bowl until smooth.
Step 2: When the loaf is fully cooled, drizzle the glaze over the top and allow it to set before slicing.
What to Serve With Easy Almond Poppyseed Bread
This loaf pairs beautifully with fresh fruit, yogurt, or granola for brunch. Serve it with coffee or hot tea for a simple dessert, or add a scoop of vanilla ice cream for an indulgent treat. It also makes a thoughtful homemade gift when wrapped and presented on a platter.
Popular Substitutions & Additions
Swap sour cream for Greek yogurt if you prefer; both keep the bread moist. For extra texture, sprinkle sliced almonds on top before baking. You can also fold in a few tablespoons of shredded coconut or mini white chocolate chips for a different twist.
Storage & Leftovers
Once cooled, wrap the loaf tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 days or refrigerate for up to a week. For long-term storage, freeze individual slices or the whole loaf (wrapped well) for up to 3 months; thaw at room temperature or warm briefly before serving. The glaze may soften over time but the flavor remains excellent.
Almond Poppyseed Bread FAQs
Can I make this bread ahead of time?
Yes. The flavors often improve after a day. Store the cooled loaf wrapped tightly at room temperature or chilled, then slice when ready to serve.
Can I freeze almond poppyseed bread?
Absolutely. Wrap the cooled loaf or individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
What can I use instead of almond extract?
If you don’t have almond extract, use an equal amount of vanilla extract or substitute a small amount of lemon extract for a brighter citrus note.
Why bake at two different temperatures?
Starting at a higher temperature helps the loaf rise quickly and develop a nicely domed top. Reducing the heat ensures it finishes baking evenly without drying out.
Can I make muffins instead of a loaf?
Yes. Divide the batter into a lined muffin tin and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean.
Other Bread Recipes You’ll Love
Easy Apple Fritter Monkey Bread
Easy Pumpkin Pull Apart Bread
Homemade Lemon Zucchini Bread
Don’t forget to come back and share how your almond poppyseed bread turned out!
Easy Almond Poppyseed Bread Recipe
April King
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 tsp almond extract
- 3 eggs
- 1 2/3 cup all-purpose flour
- 2 Tbsp poppy seeds
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup milk
- 2 Tbsp lemon juice
Glaze Ingredients
- 1/2 cup powdered sugar
- 1 Tbsp milk
- 1/2 tsp almond extract
Instructions
- Preheat oven to 425°F and prepare an 8×4-inch loaf pan with nonstick spray or parchment.
- Beat butter, sugar, lemon zest, vanilla, and almond extract until light and fluffy. Add eggs and mix until combined.
- Stir in Greek yogurt, milk, and lemon juice until combined.
- Fold in flour, poppy seeds, baking powder, baking soda, and salt until a smooth batter forms.
- Pour batter into the prepared pan and bake at 425°F for 8 minutes.
- Reduce oven temperature to 350°F and continue baking 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the loaf cool completely before glazing.
Almond Glaze
- Whisk powdered sugar, milk, and almond extract until smooth.
- Drizzle the glaze over the cooled loaf and allow it to set before slicing.
Tried this recipe?
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