Finally...spring. Took you long enough to chase away the winter. Now, take out your bread pan, and get ready to make this Almond Poppy Seed Bread with Lemon Glaze. For short, I like to simply call it Lemon Poppy Seed Bread.
Lemon Poppy Seed Bread is a lovely sort of treat. Perfect along with tea, or coffee, or breakfast, or brunch. It's a refreshing taste of lemon, exuberant crunch of the lemon sugar glaze, and comforting allure of the fluffy almond bread crumb. And the poppy seeds! So pretty.
I'd imagine this bread would go splendidly as a dessert to go after Caroline's Asparagus & Gorgonzola Risotto. To be shared and enjoyed under the sunshine, during a picnic or teatime, or during a calm rainy day with a mug of steaming tea or freshly ground coffee. If you have mini loaf pans, this would make a lovely present for friends or family. I loved this bread. Almost as much as this bread, which is equally as moist, fluffy, and comforting.
Give it a try, and please do let me know what you think!
Cheers,
Monica
Almond Poppy Seed Bread with Lemon Glaze
Tastes like spring, a comforting aroma, quick to make, and a joy to eat and share
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!
