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.
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
- 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