Almond Poppy Seed Bread Recipe
Almond Poppy Seed Bread Recipe photo by Taste of Home

Almond Poppy Seed Bread Recipe

Read Reviews
5 6 6
Publisher Photo
We hosted a beautiful wedding for our son, James, and his bride, Margret, and served these lovely loaves to their guests. The recipe came from a dear friend, Judie Tobin.
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:32 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 32 servings


  • 2-1/4 cups sugar
  • 1 cup plus 2 tablespoons canola oil
  • 3 eggs
  • 3 tablespoons poppy seeds
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups 2% milk
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Nutritional Facts

1 serving (1 slice) equals 197 calories, 9 g fat (1 g saturated fat), 21 mg cholesterol, 105 mg sodium, 27 g carbohydrate, trace fiber, 2 g protein.


  1. In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened.
  2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  3. Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
Originally published as Almond Poppy Seed Bread in Down the Aisle Country-Style 2000, p29

Reviews for Almond Poppy Seed Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 19, 2015

"Very very good and so easy to make"

Reviewed Jan. 30, 2015

"So good! We were out of orange juice so I skipped the glaze, great without it, I'm sure it's wonderful with it too. I did reduce the poppy seed to 2 TBSP, and that seemed like plenty, had a lovely look and feel just like the picture."

Reviewed Dec. 27, 2011

"Made this for a Christmas brunch and everyone asked for the recipe. So good!"

Reviewed Jan. 23, 2011

"I've made this one for 20 years - love it! I use granulated sugar instead of powdered sugar for the glaze to make it nice and crunchy sweet."

Reviewed Mar. 11, 2010

"A great recipe and easy to make. Everyone loved it."

Loading Image