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Almond Glazed Lemon Poppy Seed Bread is a moist and scrumptious sweet bread with a crackly almond glaze. Easy to make in one bowl, this bread is not your typical lemon poppy seed bread.
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5 from 7 votes

Almond Glazed Lemon Poppy Seed Bread Recipe

Course Quick Bread
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 2 loaves
Author Allie



  • 3 cups sifted flour
  • 2 1/4 cups sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 3 eggs beaten
  • 1 1/2 cups milk
  • 1 1/3 cups oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2 tablespoons poppy seeds


  • 3/4 cup sugar
  • juice of 1 lemon about 2 Tablespoons
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract


Bread :

  • Combine flour, sugar, salt, and baking powder in a mixing bowl.
  • Mix well.
  • Stir in eggs, milk, oil, vanilla extract, almond extract and poppy seeds.
  • Stir until just mixed and pour into two greased and floured 9" X 5" loaf pans, or line with parchment paper.
  • Bake at 325 degrees for an 1 hour and 15 minutes or until done.
  • It may take as long as an hour and a half.
  • (Bread should look golden on top and a cake tester/toothpick should come out clean.)
  • Cool on wire rack for 5-10 minutes, then spoon on glaze.


  • Heat sugar and lemon juice until sugar dissolves, stirring occasionally.
  • Remove from heat. Blend in vanilla and almond extract.
  • Poke holes in bread that has cooled for 5-10 minutes, then spoon glaze on top.
  • Cool an additional twenty minutes, then remove from the pan.


Use medium sized 9" X 5" bread pans. Grease and flour pans or use parchment paper. Watch closely at the hour and fifteen minute mark as the bread bakes. After cooling for twenty minutes, slide a sharp knife around the edges of the bread before removing from the pan. If you have one, use an electric knife to slice the bread. This helps keep the pieces intact.