You know how you get used to something and the slightest deviation from it just isn’t right? Makes you curl up your nose and say “that’s just not the way I do it”. That’s how I feel about Lemon Poppy Seed Bread. Growing up, my mom always made Almond Poppy Seed bread, and I fell in love. It the way to make poppy seed bread.
To me, almond poppy seed bread just reminds me of tea parties and birthdays, and it seems so magical. Topped with a lovely and super easy glaze and smattering of sliced almonds, this bread is definitely for special occasions. Or for making any day feel like a special occasion.
Its moist, flavorful, and oh-so-good. Normally quick bread recipes have a large amount of vegetable oil in them to help keep the bread super soft and moist. But by replacing this with a small amount of sour cream or plain greek yogurt and a tiny bit of milk, you get the same effect but without all that saturated fat.
Almond Poppy Seed Bread
Prep Time: 10 minutes
Cook Time: 45 minutes
Keywords: breakfast dessert
- 2/3 cup sugar
- 1/2 cup unsalted butter, melted and cooled
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp lemon zest
- 2 TBSP fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1 2/3 cup flour
- 2 TBSP poppy seds
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup powdered sugar
- 1 TBSP milk
- 1/4 tsp vanilla extract
- pinch of salt
Preheat oven to 350F.
Spray a 8×4″ loaf pan with cooking spray and set aside.
In a large bowl, whisk together the sugar, butter, eggs, sour cream, milk, and juice, zest, and extracts.
Add in the flour, baking powder, salt and poppy seeds and fold until just combined.
Pour into the prepared baking pan.
Bake for 45 minutes, or until a toothpick inserted into the center of the loaf comes out mostly clean.
Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
To mix the glaze, whisk all the glaze ingredients together until it forms a smooth glaze.
Pour over the loaf.
Sprinkle slivered almond pieces on top.