Recipe—Almond Poppy Seed Bread

There are several occasions throughout the year when I am scrambling to put together a brunch menu, Easter, Christmas, etc. One staple item I always have is some sort of breakfast loaf. I love making breakfast loaves because I can have them done the day before, giving me one less thing to worry about the morning I am entertaining. This glazed almond poppy seed loaf is a classic recipe. It is super simple (you literally throw all the ingredients in a bowl and mix) and goes with everything from a simple cup of joe, to a full brunch spread.

Note: This batter works great for almond poppy seed muffins too. Just follow the directions as written but use greased muffin pans instead of bread pans and bake for 18–23 minutes.

3 c flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/4 c cooking oil
2 1/4 c sugar
1 1/2 c milk
2 tbsp poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla

1/4 c butter, melted
1/2 tsp almond extract
1/2 tsp vanilla
1 tbsp water
1 1/2–2 c powdered sugar
1/2 c sliced almonds (optional)


  • Preheat oven to 350º.
  • Mix all of the bread ingredients together.
  • Pour the batter into greased 2 loaf pans.
  • Bake for 50–60 minutes or until a toothpick when inserted comes out almost clean. (I like my bread moist so I pull it out when the toothpick still has a little bit of crumbly residue on it. A totally clean toothpick will mean a dryer loaf.)
  • After removing the loaves from the oven, place the sliced almonds on a baking sheet and roast them for 3 minutes or until they just start to turn a golden color.
  • Allow loaves to sit for 15 minutes after removing from the oven.
  • Gently remove loaves from pans and place on a cutting board or cooling rack to cool.
  • Once the bread has completely cooled, combine the melted butter, almond extract, vanilla, water, and powdered sugar in a bowl and whisk until smooth. (Start with 1 1/2 cups of powdered sugar and add more as needed to get desired consistency. I like mine slightly runny so it drips down the sides when drizzling over the bread.)
  • Drizzle the frosting over the bread and then immediately sprinkle with the roasted sliced almonds.

6 thoughts on “Recipe—Almond Poppy Seed Bread”

  1. Almond and poppy seeds are such a classy combination. I love that you’ve turned them into a loaf instead of the stereotypical muffins — and great tip about making it the night before! (Gives me an extra bit of sleeping in!)

    1. Yes, and loaves always freeze great so you can have a couple mornings of sleeping in if you freeze one. I like loaves over muffins because the pans are way easier to wash. 😉 I also love adding some chopped fresh blackberries to this recipe. Blackberry almond poppyseed muffins used to be in regular rotation at the coffee shop I used to work at.

      1. You’re completely right; muffin pans get to be painful to wash! (Especially my silicone ones; they flop around too much!) Mmm, blackberries sound delicious. Now I’m hungry all over again!

    1. Yes! You definitely can. Almond milk can tend to affect the baking time so check on it at 45 minutes so you don’t overcook it. If you can consume butter, you may want to substitute some of the oil for real butter since you wont have the fats from the milk. I would also reduce the sugar to 2 cups since almond milk tends to naturally be sweet. Let me know how it turns out if you give it a try. 🙂

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