Fluffy buttery-sweet poppyseed bread topped with a delicious citrus glaze this Almond Poppyseed Bread is one of my all time favorites to make. I love to give it to friends (its quite the show stopper) and my entire family can’t stop eating it when I make it. I’m showing some tips and tricks to making this easily and even gluten-free if you need!
INGREDIENTS FOR ALMOND POPPYSEED BREAD
You will need your typical ingredients for sweet bread:
- flour, sugar, salt, baking powder, eggs, salt, milk, vanilla, oil
What makes this bread unique is the ALMOND EXTRACT and the POPPYSEEDS
PRO-TIP: You can find the almond extract by the spices. Check on the top shelf, in my stores out west the extracts are usually at the top. Poppyseeds are usually just in with the spices by alphabetical order.
HOW CAN I MAKE GLUTEN-FREE POPPYSEED BREAD
Would yo believe me if I told you all these photos of the gorgeous fluffy bread is GLUTEN FREE?! I simply substituted my regular flour for this brand cup-4-cup gluten-free flour and it was amazing. It also tasted amazing. No funny aftertaste or texture.
HOW TO MAKE ALMOND POPPYSEED BREAD
STEP 1: In a large bowl mix all your dry ingredients together. This will ensure that your rising agents are incorporated evenly throughout the batter.
STEP 2: Turn on mixer and slowly add your wet ingredients one by one until everything is mixed well.
BAKING THE BREAD
Place your batter in your preferred pan size and bake! For larger pans (8 inches) bake for about an hour, for smaller pans they will bake for about 30 minutes. To test if your loaf is done press down in the middle- if it springs up it is cooked through, if it stays depressed it need more cooking time.
WHAT SIZE PAN DO I USE?
This is a great question and its really up to you! I love to purchase small aluminum pans and make smaller loafs. These take less time to bake and the outside of the bread doesn’t get as hard as a traditional size loaf.
I use these to give to friends and save some for later by freezing.
OR you can use a larger pan, about 8 inches and bake. This bread recipe makes about 2 8inch pan size loafs or several small loaves.
THE CITRUS GLAZE
While the cake is baking prepare your glaze!! This is really very simple and the part I love so much. I could guzzle this glaze. Here is what you need:
- orange juice
- orange zest
- almond extract
- powder sugar
Start by mixing your wet ingredients together and then whisk in the powder sugar. Whisking will help to get all the clumps out.
HOW TO POUR THE GLAZE ON THE BREAD
When your bread is out of the oven poke the top of the bread with a toothpick over the entire top.
Now, generously spoon the glaze over the top of the bread! (you can leave the bread in the pan- which is really nice because it pools at the bottom of the pan.)
LET COOL AND EAT!
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- 3 cups flour
*can sub cup-4-cup gluten-free flour
- 1 1/2 Tbsp. baking powder
- 2 1/4 c. sugar
- 3 eggs
- 1 tsp. almond extract
- 1 tsp. salt
- 1 1/2 c. vegetable oil
- 2 Tbsp. poppy seeds
- 1 1/2 c. milk
- 1 1/2 tsp. vanilla
- 1 Tbsp. melted butter
- 1/2 tsp. vanilla
- 1 1/2 c. powder sugar
or use 3/4 cup reg sugar
- 1/2 tsp. almond extract
- 1/4 c. orange juice
Mix dry ingredients together, and then mix in wet ingredients.
Bake at 350 degrees for 8 inch pans 1 hour. For smaller loafs 20-45 minutes.
- Mean while whisk together glaze until sugar is incorporated.
Prick holes in the surface of the cooked loaves with a toothpick.
- Pour glaze over immediately after removing bread from oven.
- Let cool. Enjoy!
Yields: 2 8 inch loaves. For smaller aliminum pans (3x5 inches) will make about 5 loaves and bakes for about 30 minutes.
*To test if your loaf is done press down in the middle- if it springs up it is cooked through, if it stays depressed it need more cooking time.