Being Italian, I have always had a deep love for all things almond, so this almond poppy seed bread (amaretto inspired!) is a total dream. This almond poppy seed bread is the absolute best way to enjoy that sweet, nutty aroma that fills the house while it bakes. I love a good breakfast bread because it feels like a special treat but doesn’t require a whole day in the kitchen.
If you are looking for a delicious pumpkin bread alternative or what to do with almond extract, this poppy seed bread is exactly what you need. This recipe turned out so moist and flavorful, and that crunchy almond topping with the sweet glaze is just the perfect finishing touch.
I wanted to share this almond poppy seed loaf because it is such a classic flavor that everyone seems to love. Whether you are serving it for a brunch or just grabbing a slice of this poppy seed loaf with your morning coffee, it is always a hit. Plus, it makes two loaves, so you can freeze the extra or keep one and gift the other to a friend or neighbor.
I can’t stop making quick breads, so here are some other favorites: Starbucks copycat strawberry matcha bread and matcha loaf.
If you are looking for more breakfast inspiration, you definitely need to try my meal prep high protein egg bake for something savory, or check out my strawberry matcha overnight oats for a bright and flavorful start to your day.
Step by step instructions with pictures for Easy Almond Poppy Seed Bread
Prep your pans and oven
First, preheat your oven to 325°F. You will want to spray two 8 x 4-inch loaf pans with spray oil. I really recommend using the spray that already has flour in it to make sure nothing sticks, but you can also just use regular oil, add a little flour, and shake out the extra until you have a fine layer.
Mix the dry ingredients
In a medium bowl, add your flour, salt, baking soda, baking powder, and those pretty poppy seeds. Briefly whisk them together to combine.
Cream the wet ingredients
Using an electric mixer, beat the butter, sugar, and your choice of sour cream or Greek yogurt briefly until mixed. Add your eggs in one at a time, stirring in between, and then pour in the almond and vanilla extracts. Now, mix on medium for about 3 to 5 minutes until the mixture is fluffy.
Don’t worry if it looks a little bit grainy at this stage; that is totally normal. Those are the butter pieces in there!
Combine and bake
Gradually add in your flour mixture and mix on low just until everything is combined. Evenly divide the batter between your two prepared pans and bake for 25 minutes – we are not done yet. We are just pausing to add the almonds.
Add the almond topping
After that initial 25 minutes, take the loaves out just long enough to sprinkle the sliced raw almonds over the top of the bread loaves. Bake for 10 to 15 more minutes, or until a toothpick inserted into the center comes out clean.
Glaze and cool
Let your loaf cool for at least 10 minutes.
While that is happening, stir your powdered sugar, milk, and almond extract together until emulsified to make the almond glaze topping. Drizzle the glaze on top of the bread and let it cool fully before you slice into it.
FAQ for Easy Almond Poppy Seed Bread
Can I use Greek yogurt instead of sour cream?
Yes! You can use 1.5 cups of either sour cream or Greek yogurt in this recipe. Both will give the bread that amazing moist texture we are looking for.
How do I keep the almonds from burning?
The trick is to wait until the bread has already baked for 25 minutes before you sprinkle the sliced almonds on top. This gives the bread enough time to start setting without letting the nuts stay in the heat for too long.
Optionally, you can leave the sliced almonds off.
Why does the batter look grainy before I add the flour?
When you are beating the butter, sugar, and sour cream together, it might look a little grainy. This is perfectly fine and will all smooth out once you gradually mix in your dry ingredients.
Can I freeze these loaves?
Absolutely! This recipe makes two loaves specifically so you can have one now and save one for later. Just make sure they are cooled fully and wrapped tightly before freezing.
Need some new breakfast ideas? Check out these great recipes!
Almond Poppy Seed Bread with Almond Glaze Topping
Ingredients
Method
- Preheat the oven to 325°F.
- Spray two 8 x 4-inch loaf pans with spray oil, ideally spray oil with flour to prevent sticking. Alternately, you can add flour after the oil, spread around, and then dump the extra. There should be a fine layer of flour.
- In a medium bowl, add flour, salt, baking soda, baking powder, and poppy seeds. Briefly whisk to combine.
- In a large bowl of an electric mixer, beat the butter, sour cream or yogurt, and sugar briefly until mixed. Add the eggs one at a time, stirring in between. Add the extracts. Then, mix on medium until fluffy, about 3-5 minutes. The mixture may look grainy at this point.
- Gradually add the flour mixture, and mix on low just until combined.
- Evenly divide the batter between the two loaf pans.
- Bake for 25 minutes. Then, sprinkle sliced almonds on top of the bread loaves. Bake 10-15 more minutes, or until a toothpick inserted into the center comes out clean.
- Let loaf cool at least 10 minutes.
- For glaze, stir all ingredients together until emulsified.
- Drizzle glaze on top of bread and cool fully before slicing.
*Please consult your health professional for health and nutritional advice.
