Lemon Almond Bread
Updated October 06, 2020
Lemon Almond Bread-super moist lemon quick bread topped with a sweet lemon glaze and sliced almonds!
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Pin ItI 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.
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.
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.
Look at that pretty loaf. Almost too pretty to cut into!
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
- Lemon Blueberry Cake
- Lemon Sugar Cookies
- Lemon Blueberry Sweet Rolls
- Lemon Zucchini Bars
- Lemon Zucchini Bread
Lemon Almond Bread
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
Have you tried this recipe?
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Thanks for Sharing!
If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.
Does it freeze well?
Yes! I usually freeze without the glaze and add it after it has defrosted.
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!
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.
Love this recipe, it’s my go to lemon dessert. I usually garnish with fresh blueberries.
Hi
Thanks for a wonderful recipe
Can i make it with almond flour instead of all purpose flour?
Thanks again,
R
Almond flour might make it too dense and dry. I haven’t tried it though.
Looks so yummy! Can you use almond flour without a problem? Love a reply.
I haven’t tried almond flour. I am guessing it would change the texture and flavor. Let me know if you try it!
This is seriously one of my families favorites!! I make it all the time. I have one question can this bread be frozen?
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!!!
Amazing recipe! I made this bread days ago and turned out beautiful
Glad you enjoyed it!
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.
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!
Hi. I love the recipe but can I replace egg with flax egg.
Can you sub the regular flour for almond flour?
Almond flour is very different than all purpose, I don’t recommend it for this recipe.
Would this work with glutenfree 1-1 flour and coconut milk?
Would this recipe work with KA’s cup 4 cup gf flour? This sounds so delicious.
Yes, that should be fine!
Can I make this recipe as muffins? What would the bake time be?
Sure! Reduce the baking time, they won’t take as long to make in a muffin tin.
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.
Thanks for sharing!
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!!!
Yay! Love the blueberry addition!
Can you use caster sugar instead of
Granulated sugar?
I haven’t tried it, but that should be fine.
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.
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.
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?
Have you tried just adding more powder sugar? That should do the trick. Less water and more powder sugar, if it’s to thick and you need it to be thinner add it BY THE DROP.
Love this recipe. Easy and dairy-free! Thanks for the tip about rubbing the lemon rind into the sugar.
Glad you loved it!
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.
Sure, you can make it just an almond bread and add more almond extract.
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
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.
Hi there. The recipe looks great but can I use gluten free flour? Do I have to add anything else?
Thanks,
Carolyn
Yes, I like Cup4Cup flour! You can do the same amount.
We loved these cookies! I veganized them using Miyoko’s cultured butter and flax eggs. Thank you for another great recipe, Maria!
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.
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.
Fabulous bread it is as good as anything you could get at your local coffee shop. It is goes very quickly at our house.
I can see why you ate it all! Delicious! I threw a handful of sliced almonds in the batter too, just because I had one of those big Costco sacks of them. Thus one’s all mine (and my husband’s) but I will definitely make this again to give away.
If adding blueberries, would you recommend altering any of the other ingredients?
I really want to try this. Got a question though. Can you sub unsweetened applesauce for the oil? Would it make it too dense?
Thank you!
I use coconut oil instead of the suggested. Taste great with it.
I enjoy baking that lemon loaf. This is like my 10th time lol. Today is my hubby birthday and I did it for his birthday . Thanks for making great recipes Maria .
can I make this gluten free?
All purpose gluten free flour should be fine.
Could this be done in mini loaf pans? Would baking time need to be adjusted?
yes, reduce the baking time!
Helllo , I noticed when you hit the increase size the ingredients increase but the directions stay the same . There must be pan size change and possibly cooking time changes . I’d appreciate if you could clarify for me . Thank you
Unfortunately, it doesn’t change the directions too. You will need two pans if you are doubling the recipe.
If you do not like this bread, you will get 12 servings from an 8×4 pan. If you do like it (and you will), I am guessing 4 servings?
Very yummy!
can you make this ahead of time, like a day or two and glaze before serving?
yes!
What is the proper way to store this?
You can store it covered on the counter at room temperature.