A simple, moist loaf with a light nutty taste and a poppy seed crunch.
INTRODUCTION
Almond Poppy Seed Bread is a soft loaf with bright citrus notes and a mild almond flavor. This bread can be a healthy version of a sweet loaf when you make it with care. It works as a lighter option for breakfast, snack, or dessert. If you like simple baked treats, you might also enjoy a fun twist such as cheesy breadstick bones that add a playful touch to a table.
This recipe is easy to follow. It lets you control sugar, fat, and add healthy swaps. You can make it a great choice for meal prep, or change ingredients for a high protein meal. The loaf slices well and fits into a balanced plan for people who want to eat less sugar or plan meals ahead.
WHY YOU WILL LOVE THIS RECIPE
You will love this Almond Poppy Seed Bread because it is simple and tasty. It gives a bright orange hint and a small almond touch. It also has these helpful benefits:
- Easy to make and great for meal prep.
- Can be a lighter option with simple swaps for less sugar or less oil.
- Slices stay neat for quick breakfasts or snacks.
- Can be adjusted to be a high protein meal for active days.
- Good for weight loss plans when you control portion size and choose healthier swaps.
This bread feels like a treat but can fit in a healthy plan. With a few changes, it becomes lower calorie or higher in protein. It is also a good choice for a balanced meal when you pair it with fruit and protein.
HOW TO MAKE Almond Poppy Seed Bread
This version follows a classic mix and bake method. Read all steps before you start. For a festive twist later, try a related recipe like cranberry star bread for holiday tables.
EQUIPMENT NEEDED
- 1 large mixing bowl
- 1 medium mixing bowl
- Loaf pan (9×5 inch)
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients You’ll Need :
3 cups flour, 2-1/2 cups sugar, 1-1/2 tsp salt, 1-1/2 tsp baking powder, 3 eggs, 1-1/2 cups milk, 1 cup plus 2 tbsp oil, 2 tbsp poppy seeds, 1-1/2 tsp vanilla extract, 1-1/2 tsp almond extract, 1-1/2 tsp butter flavoring, 1/4 cup fresh orange juice, 3/4 cup sugar, 1/2 tsp vanilla, 1/2 tsp almond extract, 1/2 tsp oil
STEP-BY-STEP INSTRUCTIONS :
For the bread:
- Preheat the oven to 350°F (175°C). Grease your loaf pan and set aside.
- In a large bowl, whisk together 3 cups flour, 2-1/2 cups sugar, 1-1/2 tsp salt, and 1-1/2 tsp baking powder.
- In a medium bowl, beat 3 eggs. Add 1-1/2 cups milk, 1 cup plus 2 tbsp oil, 1-1/2 tsp vanilla extract, 1-1/2 tsp almond extract, 1-1/2 tsp butter flavoring, and 1/4 cup fresh orange juice. Mix until smooth.
- Pour the wet mix into the dry mix. Stir gently until just combined. Do not over-mix.
- Fold in 2 tbsp poppy seeds. The batter will be thick.
- Pour batter into the prepared loaf pan. Tap the pan on the counter to remove big air bubbles.
- Bake for 55 to 65 minutes, or until a toothpick in the center comes out clean.
- Let the bread cool in the pan for 10 minutes. Then move it to a cooling rack to cool fully.
For the optional glaze:
- Mix 3/4 cup sugar with 1/2 tsp vanilla, 1/2 tsp almond extract, and 1/2 tsp oil. Add a tablespoon of warm water if needed to make a pourable glaze.
- Drizzle over the cooled loaf and let set for 10 minutes.
HOW TO SERVE Almond Poppy Seed Bread
Serve thin slices for a lighter option. One slice plus a cup of plain yogurt or a small bowl of fresh berries makes a balanced meal. You can also serve a slice with a hard boiled egg or a small scoop of cottage cheese for a higher protein plate.
Portion control tips:
- Cut slices about 3/4 inch thick to keep portions moderate.
- For a low calorie snack, serve one slice with fresh fruit.
- For a high protein meal, add a side of Greek yogurt or a small handful of almonds.
This bread is good for meal prep. Keep sliced bread in a simple box or airtight bag for grab-and-go mornings.
STORAGE & FREEZING : Almond Poppy Seed Bread
Store at room temperature in an airtight container for up to 3 days. For longer storage, wrap slices individually and freeze. Frozen slices last 2 to 3 months. Thaw at room temperature or warm briefly in the oven or toaster.
To freeze:
- Cool the loaf completely.
- Wrap whole loaf tightly in plastic wrap, then foil, or slice and wrap each slice.
- Label with the date.
Thawing tips:
- To thaw quickly, place a slice in a toaster or toaster oven for a few minutes.
- You can reheat whole loaf at 300°F (150°C) for 10–15 minutes if wrapped in foil.
SERVING SUGGESTIONS
Serve the bread with healthy sides to make a balanced plate:
- Greek yogurt and sliced strawberries for a high protein meal.
- A small fresh green salad and a slice for a light lunch.
- Oatmeal and a thin slice for a mixed grain meal.
For a heart healthy option, pair a slice with unsweetened tea and mixed fruit. For a low calorie snack, serve a small slice with a cup of hot green tea.
VARIATIONS
You can change the recipe to fit diet goals and kitchen tools.
-
Healthier version:
Use whole wheat pastry flour in place of some or all of the all-purpose flour, reduce sugar by half, and swap oil for unsweetened applesauce for a lower calorie loaf. This makes a lighter option with more fiber. -
High-protein or low-carb version:
Replace half the flour with almond flour and reduce sugar to 1/2 cup. Add a scoop of unflavored protein powder and use Greek yogurt for part of the wet ingredients. This creates a higher protein meal and a low carb loaf that is good for people who want a high protein snack or are focused on weight loss. -
Air fryer or oven-baked version:
You can bake a smaller loaf in an air fryer. Use a 7-inch loaf pan that fits your air fryer. Cook at 320°F (160°C) for 30–40 minutes, checking for doneness. For the oven, follow the main bake time. Try a festive variation with spices and citrus, or pair with a gingerbread twist from a favorite holiday treat like a gingerbread cookie wreath recipe for winter gatherings.
MAKE-AHEAD TIPS FOR Almond Poppy Seed Bread
- Make the glaze and store it in the fridge for up to 3 days. Warm slightly before using.
- Bake the loaf the night before and slice in the morning for quick meals.
- Freeze single slices so you can pull one out for a fast snack or breakfast.
- Mix dry ingredients in advance and store in a sealed bag for faster prep.
FAQs
Q: Is this bread healthy?
A: The base recipe is a sweet loaf. It can be made into a healthier version by reducing sugar, using whole grain flour, and swapping applesauce for some oil. These swaps make it lower calorie and add fiber for a more balanced choice.
Q: Can I make this bread diabetic-friendly?
A: Yes. Make it diabetic-friendly by cutting sugar or using a sugar substitute that measures like sugar. Use whole grain or almond flour to lower the glycemic load and add protein on the side. Always check with a health professional for personal advice.
Q: How long will the bread stay fresh?
A: At room temperature in an airtight container, it stays fresh for up to 3 days. In the fridge, it lasts up to 1 week. For best quality, freeze slices for up to 3 months.
Q: Is there a low calorie version?
A: Yes. Use applesauce for half the oil, reduce sugar by half, and use whole wheat pastry flour. These steps lower calories and add fiber. Keep slice size small to support weight loss goals.
Q: Can I use different citrus juice?
A: Yes. Lemon or grapefruit juice works well. Orange juice gives a sweet and mild citrus flavor, but other juices will work.
Q: Can I make mini loaves or muffins?
A: Yes. Use mini loaf pans or muffin tins. Bake mini loaves or muffins at 350°F (175°C) for 20–30 minutes. This is great for portion control and meal prep.
Q: Is this bread good for meal prep?
A: Yes. This bread is great for meal prep. Slice and store in the freezer for quick breakfasts or snacks. Pair slices with yogurt or nuts for a balanced meal.
Q: How can I make it higher protein?
A: Add a scoop of protein powder, use Greek yogurt, or replace part of the flour with almond flour. Serve with a high protein side like cottage cheese or a boiled egg to make a high protein meal.
Almond Poppy Seed Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease your loaf pan and set aside.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- In a medium bowl, beat the eggs. Add the milk, oil, vanilla extract, almond extract, butter flavoring, and orange juice. Mix until smooth.
- Pour the wet mix into the dry mix. Stir gently until just combined. Do not over-mix.
- Fold in the poppy seeds. The batter will be thick.
- Pour batter into the prepared loaf pan. Tap the pan on the counter to remove big air bubbles.
- Bake for 55 to 65 minutes, or until a toothpick in the center comes out clean.
- Let the bread cool in the pan for 10 minutes. Then move it to a cooling rack to cool fully.
- Mix the sugar with vanilla extract, almond extract, and oil. Add a tablespoon of warm water if needed to make a pourable glaze.
- Drizzle over the cooled loaf and let set for 10 minutes.