Almond poppy seed bread uses simple ingredients and it's an easy poppy seed bread recipe and so, so versatile. Have it with tea, a smear of butter, or a dollop of cream; each slice is delightfully sweet, nutty, tangy, and warm and comforting.
Few things compare to the aroma of freshly baked bread wafting through the kitchen and when it's a quick bread, it's even better.
Almond poppy seed bread is a delightful twist to your traditional quick bread recipe. Moreover, with its tender crumb and nutty flavor, this poppyseed loaf is the ideal companion to your morning coffee or afternoon tea break.
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Why You'll Love This Recipe
It's a moist and fluffy interior, much like a pound cake but not as dense
Bursting with the rich, buttery essence of almonds and the subtle crunch of poppy seeds
You can whip up a loaf whenever the craving strikes
Enjoy it fresh out of the oven or toasted with your favorite spread
Recipe Ingredients
Flour: Use a mix of all-purpose and almond flour (store-bought or homemade). You can even use almond meal.
Poppy seeds: These little seeds are not just for texture. They bring a hint of depth that complements the almond flavor beautifully. Plus, they are a great source of dietary fiber and essential minerals like calcium and magnesium.
Eggs: Act as a binding agent, providing structure and rich texture to the almond poppyseed loaf. They also lend the bread moisture and a slight richness.
Vegetable oil: ensures the bread stays moist and tender with a fine, soft crumb that makes each slice of bread melt in your mouth.
Sugar: to sweeten the bread.
Milk: keeps the loaf moist. Use whole milk for a richer taste, or opt for low-fat milk if you prefer.
Vanilla extract amplifies the overall flavor.
Almond extract is the star of this bread recipe making it rich, nutty taste, and deeply satisfying.
Almond flakes: give an extra layer of texture and a pleasant crunch.
Salt: a small but essential ingredient that rounds the bread’s flavor.
How To Make Almond Poppy Seed Bread
Step 1: Set your oven to preheat and grease your loaf tin. I used an 8 by 4 inch one.
Step 2: Sift flour, almond flour, baking soda, baking powder, and salt in a bowl. Mix.
Step 3: Whisk in poppy seeds and set the dry ingredients aside.
Step 4: In another larger bowl, beat eggs and sugar till light and creamy—about 2 minutes.
Step 5: Pour the oil, milk, vanilla extract, and almond extract and mix well.
Step 6: Add the wet ingredients to the dry ingredients and mix well.
Step 7: Pour the batter into the prepared tin. Top with almond flakes and sugar.
Step 8: Bake until a skewer inserted in the center comes out clean.
Step 9: Let the quick bread cool in the pan before turning it on a wire rack.
Final step: Serve and savor.
Pro Tips
- Room-temperature eggs and milk make it so much easier to mix the bread batter, and it makes the crumb nice and light.
- Don’t overmix the batter. Mix just enough, so no white streaks are visible, and you'll have the softest almond flour poppy seed bread.
Almond Poppy Seed Bread Recipe FAQs
Indeed, you can. The texture of the bread will be a bit crumbly because almond meal is coarser than almond flour, but it will still taste fabulous!
Yes, you can make the recipe without eggs by substituting it with flax eggs.
I like to store this bread in the refrigerator in summer. It stays well in the fridge, in an air-tight container, or wrapped in plastic wrap or beeswax paper for 4-5 days.
Yes, you can slice the bread and freeze it, well-wrapped in plastic wrap for up to a month.
Absolutely! Glaze for almond poppy seed bread is easy to make and utterly delicious. Use my lemon almond poppy seed bread blog for the recipe.
📖 Recipe
Almond Poppy Seed Bread
Ingredients
- 1 1/4 cup All-purpose flour
- 1/2 cup Almond flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 tbsp Poppy seeds
- 2 Eggs
- 1/2 cup + 2 tbsp Sugar
- 1/2 cup Milk
- 1/2 cup Vegetable oil
- 1 tsp Vanilla extract
- 1 tsp Almond extract
Topping ( Optional)
- 3 tbsp Almond flakes
- 1 tbsp Sugar
Instructions
- Set your oven to preheat at 180 C or 350 F and grease your loaf tin. I used an 8 by 4 inch one.
- Sift flour, almond flour, baking soda, baking powder, and salt in a bowl.
- Whisk in poppy seeds and set the dry ingredients aside.
- In another larger bowl, beat eggs and sugar till light - about 2 minutes.
- Pour the milk, oil, vanilla extract, and almond extract and mix well.
- Add the wet ingredients to the dry ingredients and mix well.
- Pour the batter into the prepared cake tin. Top with almond flakes and sugar.
- Bake at 180 C or 350 F for 35-40 minutes or until the top is golden and a skewer inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out on a cooling rack.
- Slice and serve. Enjoy!
Eliza says
Hi natasha i really enjoy your recipes
Natasha Minocha says
Thank you so much Eliza. So very grateful!