Lemon Almond Bread

The Lemon Almond Bread That Almost Didn’t Get Shared

I’ve been on a serious lemon kick lately, lemon pasta, cookies, pancakes, even a grilled cheese. I know, it’s a lot. But I’m not apologizing, because this Lemon Almond Bread is worth every lemon I’ve squeezed. In fact, it was so good I almost kept the whole loaf for myself. (Sorry, neighbors.) The combo of almond milk and almond extract gives it a warm nutty flavor, while fresh lemon zest and juice make you pucker up just enough. Then I went and drizzled a sweet lemon glaze on top and sprinkled sliced almonds. It’s a lemon-almond party in your mouth.

Why You’ll Love This Moist Lemon Almond Bread

• It’s incredibly moist thanks to almond milk and oil, no dry quick bread here.
• The bright lemon and nutty almond flavors complement each other perfectly.
• No mixer required: just a bowl and a whisk, so cleanup is easy.

Key Ingredients for the Best Lemon Almond Bread

• Lemon zest: Don’t skip it. The oils in the zest pack more lemon punch than juice alone. Rub it with sugar to release the aroma.
• Almond extract: A little goes a long way. It gives the bread that unmistakable almond flavor that pairs so well with lemon.
• Almond milk: Keeps the crumb tender and adds a subtle nuttiness. Any unsweetened nondairy milk works, but almond keeps the theme.

Tools You’ll Need for This Lemon Almond Bread

• 8.5×4.5-inch loaf pan, the size matters for the right shape and baking time.
• Mixing bowls (large and medium)
• Whisk
• Microplane or zester for the lemon zest
• Wire cooling rack

Tips for Perfect Lemon Almond Bread Every Time

When you combine the wet and dry ingredients, stir just until they come together. Overmixing develops gluten and makes the bread tough. Start checking for doneness at 55 minutes, a toothpick inserted in the center should come out clean or with a few moist crumbs. Let the bread cool in the pan for 15 minutes, then run a knife around the edges and turn it out onto a rack. Don’t glaze until it’s completely cool, or the glaze will soak in and disappear.

Ways to Customize This Lemon Almond Bread

If you want to switch things up, try using lime zest and juice instead of lemon for a citrus twist. You can also fold in a handful of fresh or frozen blueberries, toss them in a little flour first so they don’t sink. For a poppy seed version, add 2 tablespoons of poppy seeds along with the dry ingredients. And if you don’t have almond milk, any milk (dairy or nondairy) will work; just note the almond flavor will be slightly milder.

How to Serve Lemon Almond Bread

This bread is great for breakfast with a cup of coffee or tea, the lemon wakes you right up. For dessert, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also makes a nice afternoon snack alongside fresh fruit. If you’re feeling extra indulgent, spread a little butter or cream cheese on a slice.

Storing Your Lemon Almond Bread

Keep the bread in an airtight container at room temperature for up to 3 days. If you live in a humid climate, pop it in the fridge instead, it’ll stay fresh for 5 days. Just let slices come to room temp or warm them slightly before eating.

Freezing Lemon Almond Bread for Later

To freeze, wrap the cooled loaf (unglazed) tightly in plastic wrap, then foil. It keeps for up to 3 months. When you’re ready, thaw it on the counter overnight, then make the glaze fresh and drizzle it on. If you’ve already glazed it, freeze slices on a baking sheet, then wrap individually, the glaze will be a little sticky but still tasty.

Reheating Leftover Lemon Almond Bread

For a just-baked experience, pop slices in a 300°F oven for 5-10 minutes. The edges get slightly crisp while the inside stays tender. In a hurry? Microwave a slice for 15-20 seconds. Be careful not to overdo it, or the glaze will melt into a puddle.

Frequently Asked Questions About Lemon Almond Bread