Almond Glazed Poppy Seed Bread
Indulge in the sweet, nutty perfection of Almond Glazed Poppy Seed Bread, a moist and flavorful loaf that's as stunning as it is delicious. This easy-to-make bread combines the subtle crunch of poppy seeds with the aromatic richness of almond and vanilla extracts, creating a beautiful balance of flavors in every bite. Topped with a luscious almond glaze that drapes effortlessly over the loaf, this recipe is perfect for breakfast, brunch, or an afternoon treat. With just 15 minutes of prep time and a golden bake in the oven, it’s an inviting homemade delight that's sure to impress family and friends. Whether served with a cup of coffee or enjoyed on its own, this poppy seed bread is a true crowd-pleaser.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Poppy seeds
- 180 milliliters Milk
- 120 milliliters Vegetable oil
- 2 Large eggs
- 1.5 teaspoons Almond extract
- 1 teaspoons Vanilla extract
- 120 grams Powdered sugar (for glaze)
- 2 tablespoons Milk (for glaze)
- 0.5 teaspoons Almond extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard loaf pan and lightly dust it with flour, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and poppy seeds.
In a separate medium bowl, whisk together milk, vegetable oil, eggs, almond extract, and vanilla extract until fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
While the bread is baking, prepare the almond glaze. In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth and pourable.
Once the bread is finished baking, remove it from the oven and let it cool in the pan for 10-15 minutes.
Carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
Drizzle the almond glaze evenly over the top of the cooled bread, allowing it to drip down the sides. Let the glaze set for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 534.4 g | 194% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 330.2 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 583 mg | 45% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
