While visiting a friend is Wisconsin, I was introduced to an amazing almond lemon bread with some kind of glaze. It reminded me a little of the lemon bread recipe I’ve used a few times, so I decided I’d try to alter that recipe to match the almond lemon bread. The recipe I’m sharing today is my first experiment. It wasn’t exactly what I was looking for, but it has a good flavor. I think my next step will be to add extra almond, maybe some lemon juice to make it more moist, and change the glaze a little. This glaze is very lemon-y right now, especially if you try to eat the bread right after glazing instead of waiting until the next day.
Lemon Almond Bread
3 cups flour
1, 3.5-ounce box lemon flavor instant pudding
1 cup sugar
3 teaspoons baking powder
¼ teaspoon salt
1 ½ cups milk
2 eggs, lightly beaten
6 Tablespoons butter, melted
1 teaspoon vanilla
1 teaspoon almond flavoring
2 Tablespoons poppy seeds
¼ cup powder sugar
½ teaspoon lemon juice
Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.
Mix together flour, pudding mix, sugar, baking powder, and salt. Set aside. In another bowl mix together the milk, eggs, and butter. Stir in extracts and mix well. Add flour mixture, along with poppy seeds. Mix until just combined.
Pour the batter into the prepared loaf pans and bake in the preheated oven for 35-45 minutes, or until toothpick inserted near the center comes out clean. Allow loaf to cool in the pan on a wire rack for 10-15 minutes, then remove from pan to finish cooling on a wire rack. Allow to cool completely.
Meanwhile, mix powder sugar and lemon juice. Brush glaze over fully cooled loaves.
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