How To Make Lemon Almond Poppyseed Quick Bread
Done in under an hour, this quick bread really lives up to its name. This is a moist and tender bread with almonds and a lemon glaze.
Serves:
Ingredients
- 1½cupflour
- 1¼cupsugar
- ½tspsalt
- 1tspbaking powder
- 1tbsppoppy seeds
- ¾cupmilk
- ½cupvegetable oil,(plus 1 tbsp)
- 2largeeggs,slightly beaten
- 1tsppure vanilla extract
- 1tspalmond extract
- 2tbsplemon zest,freshly grated
For Lemon Almond Glaze:
- ½cuppowdered sugar
- 1tbspheavy cream
- 1tbsplemon juice
- ¼cupalmonds,sliced
Instructions
-
Preheat oven to 350 degrees F. Grease two 7×3-inch loaf pans and set aside.
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In a large bowl combine flour, sugar, salt, baking powder, and poppyseeds. Stir until combined. In a separate medium sized bowl add the milk, vegetable oil, eggs, vanilla, almond extract, and lemon zest.
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Add the wet ingredients to the dry ingredients and mix until incorporated. Pour into loaf pans and bake for 40 to 45 minutes or until toothpick comes out clean. Remove and let bread cool.
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Whisk together powdered sugar, heavy cream, and lemon juice. Drizzle over bread and top with sliced almonds.
Nutrition
- Calories: 289.05kcal
- Fat: 13.04g
- Saturated Fat: 1.61g
- Trans Fat: 0.08g
- Monounsaturated Fat: 8.28g
- Polyunsaturated Fat: 2.44g
- Carbohydrates: 39.84g
- Fiber: 1.05g
- Sugar: 26.87g
- Protein: 3.95g
- Cholesterol: 34.24mg
- Sodium: 146.99mg
- Calcium: 73.65mg
- Potassium: 80.90mg
- Iron: 0.58mg
- Vitamin A: 25.52µg
- Vitamin C: 1.80mg
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