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This almond poppyseed bread is soft, moist, and packed with warm almond flavor, finished with a sweet almond glaze and topped with candied almonds.
Homemade moist almond loaf with sweet almond glaze and candied almonds
I grew up watching my Mom and Grandma spend hours in the kitchen baking for those they love. I would slip on my Mom’s red checkered apron, climb on the stool, and would gladly take my post as their official taste taster. I loved the feeling of being in the kitchen and wanted to be just like them when I grew up!
Fast forward to years later when I became old enough to bake on my own. It became something I literally asked my Mom if I could every single day. I would run home from school, scramble to finish my chores, open the cookbooks for inspiration, and get baking! I would get out all of Mom’s cookbooks, sprawl out on the family room floor, and start marking them up. For my 16th birthday, I literally asked for the “Search for the Best Chocolate Chip Cookie” Cookbook. True story. I still have the cookbook!
There are certain baked goods that feel like they require a special occasion — and then there are the ones that become the occasion. Almond poppyseed bread is firmly in the second category. Tender and golden with a soft, close crumb, sweetly fragrant from almond extract, and finished with an almond glaze that soaks into the warm loaf. This bread is the kind of thing you bring to a brunch and leave with zero leftovers and three requests for the recipe.
It tastes bakery-level impressive, but it comes together in one bowl in under fifteen minutes of active prep time. No yeast, no kneading, no special equipment. Just a loaf pan, a couple of bowls, and a handful of pantry staples that combine into something genuinely extraordinary. Whether you’re making it for a holiday morning, a neighbor’s gift, a bake sale, or just because Tuesday deserves something special, this recipe delivers every single time.
When I got married and started having kids, I was able to stay home and raise them. I became a baking machine. It became one of the activities I loved to do the most with my kids. It was then that I started deviating from the cookbooks. I would analyze every recipe and wonder if I could tweak a few things to make it even better. This became my creative outlet!
This is what I love to do; it is what I crave. If I go on vacation and have been without a kitchen, I literally can’t wait to get back into the kitchen and bake up a storm! It is something I enjoy doing to relieve stress and just relax. Baking is an expression of love for me and it is one of the ways I show love to my kids.
It’s that time of year! This is the month of gifting and baked goods are at the top of the list. I am always trying to figure out what to give my neighbors and friends during the Christmas season. This year the almond poppyseed loaf with sweet almond glaze and candied almonds won! It is always such a hit!
This almond poppyseed is so perfectly moist with the perfect balance of sweetness and nutty almond flavor. It is extra moist from a balance of three heavy hitters in the baking arena — butter, sour cream, and buttermilk. Each of them plays an important role in making the perfect almond loaf.
Almond Poppyseed Bread Ingredients:
To create this perfect almond poppyseed bread, I baked 4 different variations, trying to figure out the best one. This recipe won by a landslide because of its moist texture with just the right amount of sweetness.
Before we get into the recipe, it helps to understand why each element works — because once you know that, you can make smart swaps, troubleshoot confidently, and customize the recipe to make it your own.
- Butter (softened)
- Sugar
- Eggs
- Almond Extract
- Buttermilk
- Sour Cream (full-fat)
- Flour
- Baking Powder
- Salt
- Poppy Seeds
Vanilla Bean Almond Glaze:
- Butter (softened, almost melted)
- Powdered Sugar
- Milk or Cream
- Vanilla Bean Paste (or vanilla extract)
- Pure Almond Extract
Candied Almonds:
- Sliced Almonds
- Sugar
Almond extract is the non-negotiable star. Unlike vanilla, which adds a soft background sweetness, almond extract punches above its weight in a way that makes the entire loaf smell and taste like it came from a professional bakery. The key is using the right amount — too little and it gets lost, too much and it tips into a flavor that tastes artificial and overwhelming.
I have always been a huge fan of using Nielsen-Massey products. I absolutely love their Pure Almond Extract! They use as few ingredients as possible when producing their extracts to create the highest-quality product. Their Pure Almond Extract is made with the purest oil of bitter almond to deliver optimal results in flavor and quality. Also, all Nielsen-Massey products are all-natural, GMO-free, certified gluten-free, and allergen-free, which makes this mama happy!
Poppyseeds add a subtle, nutty flavor and a soft crunch. Freshness matters more than most people realize — poppyseeds contain natural oils that go rancid quickly, giving them a bitter, off flavor that can ruin an otherwise great loaf. Buy them from a store with high turnover, store them in the refrigerator or freezer, and give them a quick smell before using. If they smell sour or sharp, replace them.
The almond glaze isn’t optional — it’s the moment the bread goes from very good to memorable. It adds another hit of almond flavor and a delicate sweetness.
How to make Almond Poppy Seed Bread with Candied Almonds:
- Preheat oven to 325 degrees. In a large mixing bowl, cream butter, sugar, and eggs together for 5-6 minutes until light and fluffy.
- Scrape the sides of the bowl and add almond extract, buttermilk, and sour cream. Mix for 1-2 minutes. Fold in flour, baking powder, salt, and poppy seeds. Mix just until combined and avoid overmixing.
- Start with a high-quality, light-colored aluminum bread loaf pan. This is a very important factor as if you use a dark-colored baking pan, the edges may become too brown before the middle is completely cooked through. Spray the pan well with non-stick cooking spray. This bread removes pretty easily from the pan because of the butter content but I always like to give it a good spray to make sure it comes out nicely.
- Spray the pan well with non-stick cooking spray. This bread removes pretty easily from the pan because of the butter content but I always like to give it a good spray to make sure it comes out nicely.
- Bake at 325 for 35 minutes. Check the bread and if it is browning too quickly, carefully open the oven and lightly place a piece of foil over the bread. Keep baking for 10-20 minutes longer, depending on the depth of the pan.
- Let cool in loaf pan for 15-20 minutes before removing from the pan. Drizzle handcrafted vanilla bean glaze and candied almonds all over the bread
- Vanilla Bean Glaze: In a bowl, stir together softened (almost melted) butter, powdered sugar, milk, vanilla, and almond extracts. Pour over bread.
- Candied Almonds: Heat saucepan over medium-low heat. Add almonds and sprinkle sugar over the top. Let the sugar dissolve while moving the almonds around in the pan, to prevent burning. Let sugar dissolve and coat almonds and remove from heat. Place on waxed paper to cool. Sprinkle on top of bread.
Quick Bread Recipes:
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Almond Poppyseed Bread
Equipment
- kitchenaid mixer
- bread loaf pan
- emile henry bread loaf pan
- mixing bowl set
- measuring cups and spoons
Ingredients
Almond Poppy Seed Bread:
- 1/2 cup Butter (softened)
- 1 cup + 2 Tablespoons Sugar
- 2 large Eggs
- 1 teaspoon Nielsen-Massey Pure Almond Extract
- 1/2 cup Buttermilk
- 1/4 cup Sour Cream (full-fat)
- 1 1/2 cups Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Poppy Seeds
Vanilla Bean Almond Glaze:
- 2 Tablespoons Butter (softened, almost melted)
- 3/4 cup Powdered Sugar
- 1/3 cup Milk or Cream (or more depending on desired consistency)
- 1 teaspoon Nielsen-Massey Pure Vanilla Bean Paste (or vanilla extract)
- 1/4 teaspoon Nielsen-Massey Pure Almond Extract
Candied Almonds:
- 1/2 cup Sliced Almonds
- 2 Tablespoons Sugar
Instructions
Almond Poppy Seed Bread:
- Preheat oven to 325 degrees. In a large mixing bowl, cream butter, sugar, and eggs together for 5-6 minutes until light and fluffy.
- Scrape the sides of the bowl and add almond extract, buttermilk, and sour cream. Mix for 1-2 minutes.
- Fold in flour, baking powder, salt, and poppy seeds. Mix just until combined and avoid overmixing.
- Start with a high-quality, light-colored aluminum bread loaf pan. This is a very important factor as if you use a dark-colored baking pan, the edges may become too brown before the middle is completely cooked through. Spray the pan well with non-stick cooking spray. This bread removes pretty easily from the pan because of the butter content but I always like to give it a good spray to make sure it comes out nicely.
- Bake at 325 for 35 minutes. Check the bread and if it is browning too quickly, carefully open the oven and lightly place a piece of foil over the bread. Keep baking for 10-20 minutes longer, depending on the depth of the pan.
- Let cool in loaf pan for 15-20 minutes before removing from the pan. Drizzle handcrafted vanilla bean glaze and candied almonds all over the bread.
Vanilla Bean Almond Glaze:
- In a bowl, stir together softened (almost melted) butter, powdered sugar, milk, vanilla, and almond extracts. Pour over bread.
Candied Almonds:
- Heat saucepan over medium-low heat. Add almonds and sprinkle sugar over the top. Let the sugar dissolve while moving the almonds around in the pan, to prevent burning. Let sugar dissolve and coat almonds and remove from heat. Place on waxed paper to cool. Sprinkle on top of bread.
Nutrition information is automatically calculated, so should only be used as an approximation.
You had me at almond…..I love everything almond and this loaf didn’t disappoint. And the topping is amazing!
Hi there I have used your recipes and have been having so many compliments on texture and taste I have been asked to bake for family birthday gatherings so as you can see my ego has grown as the baker lol Anyway I have been using brown sugar in cakes and found that sometimes it is heavier at the base of my cakes Must I use white sugars or is there a solution for the brown sugar to mix through better?? Awaiting your response