Lemon Almond Poppy Seed Bread

Lemon Almond Poppy Seed Bread – a moist sweet bread made with whole wheat flour and sweetened with Sucanat, and drizzled with a tart lemon glaze.

Since the flowers are blooming and the weather is warmer, I’ve been thinking more about summery foods, and recently that led to the making of a Lemon Almond Poppy Seed Bread recipe.  Bring on all the fresh fruit!  I love lemon baked goods, and this very moist bread with its tart lemon glaze is right up my alley.

Jump to Recipe!

If you don’t like lemon, sorry. 😉  Although, my husband insists that he hates lemon, and he tried a piece of this bread and actually liked it.  So, you never know…


Lemon Almond Poppy Seed Bread

  • Servings: about 12 slices
  • Print



  • 2 3/4 cups whole wheat flour
  • 1 1/2 cups Sucanat (or regular sugar)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 Tablespoons poppy seeds
  • 3 eggs
  • 1 1/2 cups skim milk
  • 1/2 cup olive oil
  • 1/4 cup unsweetened applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon lemon zest


  • 1 cup confectioner’s sugar
  • 2 Tablespoons lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


Preheat oven to 350 degrees Fahrenheit.  Lightly grease two 9×5 inch loaf pans and set aside.

In a large bowl, stir together flour, Sucanat, baking powder, salt, and poppy seeds.  Add eggs, milk, oil, applesauce, 1 1/2 teaspoons vanilla, 1 1/2 teaspoons almond extract, and the lemon zest.  Beat until well combined.  Divide batter evenly between the two loaf pans.  Bake for 45-50 minutes or until loaves are turning golden around the edges and just set in the center – it should still be a little soft.

Let loaves cool in pans 10 minutes before removing to cool completely on wire racks.

In a small bowl, whisk together confectioner’s sugar, lemon juice, 1/4 teaspoon vanilla, and 1/4 teaspoon almond extract.  Drizzle over cooled loaves.


~K in the Kitchen



4 thoughts on “Lemon Almond Poppy Seed Bread

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