Spring has graced us with rays of warm sunshine and blossoming trees and flowers. So, it’s time to whip our the bread pan, and get ready to make this delightful Almond Lemon Poppy Seed Bread to celebrate the season.
Almond Poppy Seed Bread with Lemon Glaze
Summery, comforting, quick and a joy to make.
Adapted from A Farm Girl’s Dabbles | Yield: 1 loaf, 10 servings | Time: 1 hour 15 minutes
Ingredients
1 1/2 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon poppy seeds
3/4 cup whole milk
1/2 cup vegetable oil (or 1/4 cup applesauce and 1/4 cup oil)
2 eggs, slightly beaten
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 tablespoons freshly grated lemon zest
For the Lemon Glaze:
1/4 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted and slightly cooled
Directions
Preheat oven to 350 degrees F and prepare loaf pan with non-stick spray or butter.
Combine flour, sugar, salt, baking powder, and poppy seeds. Add milk, vegetable oil, eggs, vanilla extract, almond extract, and lemon zest. Mix by hand or on low speed until combined. Pour batter into prepared pan and bake for 45 to 50 minutes, or until toothpick into the center of the loaf comes out batter-less.
While bread is baking, prepare the lemon glaze. Combine all glaze ingredients. When loaves are removed from oven, immediately brush glaze over the warm bread tops. Cool, then run knife around edges of pan. Invert, to remove from pan. Serve & enjoy!
Monica Cheng 