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

Have you tried this recipe?

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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. Looks like a perfect springtime bread! And glad you’re on a nice lemon roll 🙂 pinned

  2. This is the perfect bread to bring in the warm weather we are finally getting. Beautiful!

  3. YES! Almond Breeze Unsweetened Vanilla is the only milk that I use, and I am also totally addicted to lemon, so I am allll over this one! Pinned!

  4. This bread looks gorgeous and sounds so delicious! This would be perfect for taking along to Easter brunch with the family!

  5. I love this recipe…so full of flavor and delicious! It looks so moist, I want to bite into a slice right now. Thanks for sharing!

  6. No aplogies needed for the abundance of lemon treats and dishes! Keep ’em coming!

    This bread looks amazing, Maria. I love that it’s dairy free. The almonds along with the glaze on top are the perfect touch!

  7. And it’s dairy-free! This made my day, I’m definitely making this 😀 Thursday is secretaries day here so I’ll bring it into the office then 🙂 Pinned!

  8. Would this bread still be moist and tasty if I omitted the lemon? I love almond, but am not really a fan of lemon. Have been looking for a winning almond bread/cake recipe.

  9. Definitely agree that Almond Breeze has the best almond milk! And this cake –I mean, BREAD–looks perfect. I can tell how moist it is just from the pictures!

  10. OMG what a recipe! I’ve developed a major thing for lemon desserts lately and then you go ahead and add the amazingness that is almond. This was obviously meant to be because I already had all the ingredients… It’s pinned and the cake is cooling on my counter now.

    I’m wondering if I should add blueberries next time…

  11. I was on a peanut butter kick a while ago, but I think your serious lemon kick is healthier. I really need to buy more lemons! This looks fabulous!

  12. Lemon and almonds are meant to be. There is no such thing as lemon overkill. Love this bread!

  13. This Lemon Almond Bread is outstanding! I just tried it and will make a bunch of smaller loaves to share with my guests on Easter. Love using the Almond Breeze Milk and all the fresh lemon.

  14. Two of my very favorite flavors – never thought to put them together! Looks amazing. Pinned to try soon!

  15. I love lemon too but I am an Almond Breeze addict. I sub it for both milk and buttermilk all the time. I crave oatmeal made with it. Crazy, I know!

  16. This would be so good with the lemon curd i have sitting in the fridge. Looks delicious and beautiful as well.

  17. I love the flavors of lemon with almonds! This has my name all over it!

  18. I just made this last night and it was AMAZING!!! I had guests over and when I went back in the kitchen, it was gone. It was a definite hit. Thanks!

  19. I just wanted to tell you I made this last night and it is incredible. SOOO addictingly scrumptious! I used regular milk since I don’t have almond milk and it still came out lovely! Thanks for the great spring time recipe I will be making every year

  20. I’m new to the whole almond milk idea. If you were to use the original Almond milk, not the unsweetened version, would you need to reduce the amount of sugar to be added? I want to make this in the morning but only have the sweetened version.

  21. This sounds delicious. Just my sort of quick bread. I find it interesting and unusual that it is made with all purpose flour and almond milk rather than almond meal and standard milk or buttermilk or yogurt, which is the case for other recipes of this kind that I know. I have never purchased almond milk but think I will do so to try this recipe out. So your sponsors will be pleased!! 😀

  22. I made this for Easter. It was good but it had very little lemon flavor. The almond extract was too overwhelming.

  23. I just made this and it’s delicious! I might make another one to take to work tomorrow since everyone will love it. I used 1 flax egg instead of two regular eggs, cut down the sugar a couple tablespoons, and made only half of the glaze. I also used 1 cup white whole wheat flour and .5 cup AP flour. I’m worried I’m going to eat the whole loaf today 🙂 The bread is moist, tasty, and filling, while the glaze is super sweet and tangy. Thanks for the recipe!

  24. I have made this recipe twice and both times and both times yummy-o…thanks for the recipe..I am definitely a fan!

  25. I’m planning to try this, and I’ll be trying a batch with coconut swapped in for the almond. My sweet nephew can’t have anything nuts, so I’m hoping it’ll be just as yummy so he can have some too!

  26. Wow! Just made this and holy cow…..it’s amazing. I just cut the sugar by 1/4 cup ( I’m a diabetic ) still tastes fabulous . Highly recommend this recipe.

  27. I baked this bread this afternoon – it is wonderful! The one thing I forgot to pick up at the store was almond milk but I replaced the liquid with coconut water that I had on hand. It still came out great!

  28. I had a lemon that was just waiting to be used, but I had to find the perfect recipe for it. I came across this one and decided I had to try it. I wasn’t disappointed…..this bread is the perfect lemon & almond combination. I’m about to enjoy more with my coffee! Thanks once again for a wonderful recipe!

  29. I made this as muffins for a baby shower, and they were delicious! The muffins took about 25 minutes to bake. I thought they tasted better once they sat overnight.

  30. How come mine didn’t turn out a bit fluffy like what your guys had on the photo? Did I miss something?

  31. I made this bread last Sunday. My hubby, who is very strange about food, said Blah, Lemon Yuck. Fine, more for me. He sure changed his tune. The flavor of the lemon and almond is wonderful and the glaze with the slivered almonds puts it over the top. I made 2 loaves, gave 1/2 of one to my duaghter who just had a baby and we ate the rest. Needless to say, my hubby loved it and so did my daughter. When will he learn? This recipe will be a regular in my house!

  32. I hope you don’t mind, but I embellished with a sprinkle of fresh blueberries that my husband grew in our garden – this was the biggest hit at our university faculty meeting. I’ve turned many people on to your website (although I was tempted to take full credit – but, as a former journalist and now a part-time journalism professor – I cannot condone plagiarism of any kind) so the credit goes to you and your wonderful site!
    It’s my “go-to” recipe site. I’m going to lurk here for Fourth of July recipes for our annual trek to the Hollywood Bowl in Hollywood. You’re the greatest!
    -Anne

  33. Ooooo ooooo I stumble upon this recipe on Womens Health! It’s delicious! Followed the recipe to the T and it came out great!

  34. Easy to make, recipe was easy to follow. Enjoyed the flavor and moistness. Definitely will be making it again.

  35. Thank you for posting this recipe. I recently made it for a gathering and everyone enjoyed it! I loved the way it looked. I am not an expert baker at all and this was so easy to make. I am planning to make it again tomorrow. I was wondering is there difference between using the refrigerated almond milk vs. the shelf almond milk?

  36. Just made this bread for a lovely summer snack and it’s delicious!! I don’t eat dairy so I love finding good tasting dairy-free recipes. Thank you for sharing. Definitely going to make this again 🙂

  37. Giiiirrrllllll! We are soul-lemon sisters! I will not rest until I make this delectable delight! Lemons and almonds in one cake? Let me at it! I just did a whole post on my lemon addiction! !!! Check it out wp.me/p1lujJ-gg PS. Your photography is insane!

  38. Do you think unsweetened vanilla almond milk would work? I’m anxious to try this recipe, but that’s all I have on hand at the moment!

    1. I am not quite sure because I haven’t tried it. Reduce the time and keep an eye on them! Maybe 30 minutes and check them?

  39. I really love lemon loaf. I just wanted to post that this particular one does not lend itself to having the oil replaced with greek yogurt. It is dense, flat, and rubbery…and currently bouncing its way to the garbage as I type. *sigh*

    So if anyone else who is trying to convert recipes to lower-fat versions comes across this and thinks it sounds awesome but they’d just try to lower the fat content, don’t.

    Some things just need to be left alone.

    (I’m currently on a low-fat diet for medical reasons. If/when I can try this again as a full fat version, I’m sure it will be fabulous!)

  40. Awesome recipe! Tried it without any almonds due to allergies and the result was fantastic. I also have a lemon craze and this goes down perfectly with my honey lemon ginger tea! Though I substituted the almond breeze milk with cow milk making it a ‘dairy cake’

  41. So disappointed in this bread!!! It seemed like it had all the ingredients for a delicious bread! There is not enough flour for the amount of liquid as printed.
    The middle of the bread did not rise! Please advise!

  42. great sounding recipe, I’ll give it a try BUT I’ll use Silk almond milk as it doesn’t contain carrageen.

  43. Can you make this in a 9×5 loaf pan? That’s all I have…I would guess increasing the recipe a bit??

  44. I’ve made this before and it was delicious. I’ve now had a request to make it for a baby shower. Can it be tripled easy enough, or should I do three separate batches?

  45. This has a really nice flavor! Great recipe. I substituted a gluten free flour blend, and it’s moist and delicious. Do you think it would work in a bundt pan? What adaptations, if any, would be needed for that?

  46. This bread was to DIE for! I cannot recommend it enough or thank the author enough! I made it last night so I could grab it and go for breakfast this week. My roommate and I tested it out and both were almost crying because of how amazing it was. I will DEFINITELY be making again for my boyfriend over Spring Break.

  47. Looks delicious and as my mom has a Meyer Lemon tree I’m always on the lookout for lemon recipes! I wondered if this would work with regular milk or buttermilk instead of almond milk, which is not something I stock.

  48. I doubled the  lemon juice and zest on my second try at this recipe. I did not find it lemony enough the first time. 

  49. Instead of AP flour, can we substitute it with almond flour? Have you tried it already? If so, was the almond flavor overpowering the lemon flavor? TIA!

  50. This is my new favorite bread to make!  I made mini muffins out of this as well.  Perfect for my Easter Sunday!

    1. Mini muffins sound like a great idea! I will have to try them. Glad you liked the recipe!

  51. 4 stars
    Thank you for sharing this recipe. The bread was amazingly moist and delicious. The only thing I would change is the amount of almond extract in the glaze. I found it overpowering as did those who shared it with me. Next time I will cut the 1 tsp almond extract down to 1/2 tsp and I’d like to try using toasted almonds. Otherwise, very good. 🙂

  52. 5 stars
    Made this “bread” yesterday. Oh my goodness! It is amazing. I can’t get enough of it. Honestly had to stop myself from eating 2 pieces. I am going to make another loaf today for work.

  53. 5 stars
    Excellent bread/cake..  I would classify this more of a poundcake than a bread.  I have made it several times & is always good.  The only trouble is finding the size pan it says to use, very odd size..  

  54. I tried the Lemon Almond Bread, it is so so delicious. I used only whole wheat flour and coconut oil for butter. I did it on Saturday evening and eat it all by Sunday evening. I will surely try it again and I did spread the words with others. Thanks for sharing.

  55. Recipe says baking powder. Video says baking soda. Mine is in the oven now. Hope powder was the right choice. 

  56. 5 stars
    A wonderful dessert to serve at a tea party. So refreshing. I used gluten-free bread as well and it turned out wonderful!!

  57. Wow! This looks fantastic! I’ve been craving lemon bread and this looks like the perfect recipe. Thanks for sharing!

  58. 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!

  59. 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.

  60. 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!

  61. 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?

  62. 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!!!

  63. 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.

  64. 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.

  65. 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.

  66. 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!!!

  67. 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.

  68. 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.

  69. 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?

  70. 5 stars
    Love this recipe. Easy and dairy-free! Thanks for the tip about rubbing the lemon rind into the sugar.

  71. 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.

  72. 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

  73. 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.

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

  75. 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.

  76. 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.