Lemon Almond Bread

Lemon Almond Bread-super moist lemon quick bread topped with a sweet lemon glaze and sliced almonds! 

Lemon Almond Bread

I am on a serious lemon kick. I can’t stop! I’ve made lemon pasta, cookies, pancakes, and even a grilled cheese sandwich. Yeah, I am kind of obsessed. My love for lemon continues with Lemon Almond Bread. I would apologize for my lemon overkill, but I am not going to because this Lemon Almond Bread is out of this world good. You will thank me and my crazy lemon kick after you taste this bread.

Easy Lemon Almond Bread

This Lemon Almond Bread is so good that I didn’t want to share it. I was going to fill a pretty plate with slices of bread for our neighbors, but I couldn’t part with it. I know, I am selfish, but I promise I will redeem myself by making another loaf to share.

Lemon and almond flavors team up to create an outstanding loaf of bread. I used almond milk and almond extract to bring out the almond flavor. This bread will also make you pucker up a bit thanks to the lemon zest and fresh lemon juice.

Lemon Almond Bread Recipe with Glaze

And I didn’t stop there. After the bread was done baking, I drizzled a sweet lemon glaze over the top. I also sprinkled on sliced almonds.

Glazed Lemon Almond Bread

Look at that pretty loaf. Almost too pretty to cut into!

Lemon Almond Loaf

I enjoyed slice after slice. I couldn’t stop myself. This Lemon Almond Bread is a new favorite!

I am calling this Lemon Almond Bread so I feel better about myself when I am eating it for breakfast. It can easily pass for a lemon loaf cake. Serve it with fresh berries to dress it up! But again, it is bread which means it is totally acceptable for breakfast.

Jump on the lemon bandwagon and make a loaf of Lemon Almond Bread. And you might want to make two loaves so you can share with your neighbors. I guarantee you will want to keep a loaf for yourself:)

More Lemon Recipes

How to Make Lemon Almond Bread


Lemon Almond Bread

Lemon Almond Bread that is delicious enough to serve as a dessert. I am still calling it bread though so I can eat it for breakfast:)
4.94 from 16 votes

Ingredients
  

For the bread:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 3/4 cup unsweetened almond milk (or buttermilk or regular milk)
  • 1/2 cup canola or vegetable oil
  • 2 large eggs, slightly beaten
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

For the lemon glaze:

  • 1 cup powdered sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon almond extract
  • 3 tablespoons sliced almonds, for garnishing the loaf

Instructions
 

  • Preheat oven to 350° F. Spray a 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  • In a separate medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract.
  • Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
  • Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  • While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze of the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

Nutrition

Calories: 270kcal, Carbohydrates: 40g, Protein: 3g, Fat: 11g, Saturated Fat: 8g, Cholesterol: 27mg, Sodium: 129mg, Potassium: 77mg, Fiber: 1g, Sugar: 27g, Vitamin A: 40IU, Vitamin C: 2mg, Calcium: 47mg, Iron: 1mg

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I stumbled across this on Pinterest. These pictures look so good. I’m sitting at my computer screen salivating over the delicious looking bread! This just makes me want to get up and bake. I hope it tasted as good as it looked!

  2. The Lemon Almond bread was a hit with my sister who is a very picky person. She just loved it and so did my family on Thanksgiving. Thank you.

  3. Hi 
    Thanks for a wonderful recipe 
    Can i make it with almond flour instead of all purpose flour?

    Thanks again,
    R

    1. I haven’t tried almond flour. I am guessing it would change the texture and flavor. Let me know if you try it!

  4. 5 stars
    This is seriously one of my families favorites!! I make it all the time. I have one question can this bread be frozen?

  5. 5 stars
    Hands down the best lemon almond bread ever. I have shared this recipe with so many people. I make it for work events all the time (per my co workers request). Running the lemon zest in the sugar is pure genius (I do this to my lemon blueberry pound cake). Thank you for sharing!!!

  6. This is a great recipe. I love the flavors and texture. I did substitute half and half for the almond milk and it was still great. I also substituted olive oil for vegetable oil, still great.
    Made it twice already this week. Thanks.

  7. This recipe is amazing! I don’t ever have Almond Milk at home so I just used regular cow’s milk, and it was delicious. I have a food blog, The Big Green Bowl, and I shared this recipe on the companion Face Book page. I have shared several of your recipes. I know whatever I try from your blog will be good! Thank you!

    1. Almond flour is very different than all purpose, I don’t recommend it for this recipe.

  8. 5 stars
    this is a really great recipe, and super easy. I prefer using coconut oil instead of canola or vegetable (because almond & coconut go together like peas in a pod – sorry couldn’t help myself there). Tasty and very ascetically pleasing 🙂

    Suggestions – add 3/4 to 1 tablespoon of poppy seeds to the batter and mix in before pouring into the pan. The poppy seeds add a great consistency and flavor to this already most delicious recipe. Thanks for posting. Most definitely a crowd pleaser.

  9. 5 stars
    I’ve made this several times and just made it again, adding about 3/4-1 cup of blueberries into the mix at the end just to change things up a bit. It came out great – added a nice flavor and color. This recipe continues not to disappoint!!!

  10. 5 stars
    I LOVE this bread! I make a similar version this is just lemon. The addition of almond is a wonderful variation. Warning- it’s easy to eat the whole thing.

  11. 5 stars
    I LOVE this bread! I make a similar version that is just lemon. The addition of almond is a wonderful variation. Warning- it’s easy to eat the whole thing.

  12. This turned out absolutely perfect! Everyone loved it. I was looking for a recipe to use up the leftover almond milk. Definitely a keeper! I’d love to make to glaze layer thicker somewhat akin to Starbucks Lemon Cake but haven’t figured that out yet. Any ideas?

  13. 5 stars
    Love this recipe. Easy and dairy-free! Thanks for the tip about rubbing the lemon rind into the sugar.

  14. Would it be possible to leave the lemon juice out of the bread and add more almond and also leave the lemon out of the glaze. I like lemon but just thought I’d try this recipe without the lemon and make it more about the almond flavor. Have you ever made it without the lemon flavor? Thank you.

  15. 5 stars
    I used an 8 slot mini bread pan. B baking time 16 minutes. Cut sugar to 3/4 cup. Used 4T oil 4T applesauce. Great texture and flavour

  16. I just want to say thank you for this recipe. I make this so often but in muffin form for my kids. My little boy always wants a lemon muffin in his lunchbox for school. I have also been making them with white wheat flour and they are perfect.

  17. Hi there. The recipe looks great but can I use gluten free flour? Do I have to add anything else?
    Thanks,
    Carolyn

  18. 5 stars
    We loved these cookies! I veganized them using Miyoko’s cultured butter and flax eggs. Thank you for another great recipe, Maria!

    1. Sorry! Above review is for the Lemon Poppy Seed Cookies. I was going between the two and decided to make the cookies. Didn’t realize I still had this one open.

  19. 5 stars
    this is a fantastic recipe I loved making it and it tasted wonderful thank you so much for posting this recipe I really enjoyed it thank you again.

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