Lemon Poppy Seed Bread
A delicious breakfast, snack or dessert, this classic Lemon Poppy Seed Bread is a tasty, easy and almost effortless recipe for any occasion.
A TASTY LEMON RECIPE FOR SPRING OR SUMMER
I’m a huge fan of quick breads like beer bread or banana bread. You don’t need any yeast or have to worry about any rising times. You can have a delicious bread made and ready to eat in no time! That is one reason that I love this Lemon Poppy Seed Bread. Filled with citrus flavor, this bread recipe is great for all your spring and summer gatherings since it is one that everyone enjoys. If you are a fan of sweet quick breads, then you absolutely need to make this Lemon Poppy Seed Bread recipe.
FREQUENTLY ASKED QUESTIONS:
It is not absolutely necessary but some bakers like to soak the poppyseeds in warm water or warm milk to soften the slightly hard outermost part of the poppyseed. I like that little crunch with poppyseeds but if you don’t, soak the poppyseeds in the milk you’ll be using in this recipe. Just heat the milk in the microwave just until warm, then add the poppyseeds. Then you’ll just mix it all together in the recipe when you add the milk.
There are a few different sized loaf pans. For this one I used a 9×5-inch loaf pan. Just make sure yours isn’t too small or it will overflow as it bakes.
They do. In addition to that slightly crunchy texture, they add a very light nutty flavor to the bread as well. It is very mild in taste but does add flavor.
Plain Greek yogurt is what I used but you could use vanilla Greek yogurt or even sour cream as a replacement in this recipe.
Glaze always requires a bit of finesse depending on your preferences. Make sure that you add powdered sugar or more lemon/lime juice in order to make the thickness just right. I prefer a thicker glaze so I will just slowly add a little juice at a time to get that perfect consistency.
This can be stored in an airtight container on the countertop for 2 days and in the refrigerator for up to 1 week. This can also be frozen, to do that place cooled bread in a freezer bag or container and will keep for up to 3-6 months. To defrost, place in the refrigerator overnight and then to the countertop to come to room temperature.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- poppy seeds
- baking powder
- cinnamon (optional)
- granulated sugar
- salted butter
- plain greek yogurt (or sour cream)
- lemon and lime juice
- lemon zest (optional)
- honey (optional)
- vanilla extract
- powdered sugar
HOW TO MAKE LEMON POPPY SEED BREAD:
Preheat the oven to 350F degrees and line a 9×5-inch loaf pan with parchment paper or spray with nonstick cooking spray then set aside. In a bowl mix together the all-purpose flour, poppy seeds, baking powder and cinnamon.
In another bowl whisk together the eggs, white sugar, butter, plain greek yogurt, milk, lemon juice, lemon zest, honey, lime juice, and vanilla extract. Whisk until creamy and smooth.
Combine the flour mixture with the wet mixture. Mix thoroughly.
Pour the batter into the loaf pan and bake for about 50 minutes to 1 hour or until a toothpick comes out clean.
Let cool for several minutes before transferring to a wire rack.
Make the glaze by whisking together powdered sugar, lemon juice, and lime juice. Pour glaze over bread and let set.
Slice and serve.
WANT MORE DELICIOUS RECIPES?
Lemon Poppy Seed Bread
For the Bread:
- 1 ¾ cups all-purpose flour
- 2 ¾ Tablespoons poppy seeds
- 1 teaspoon baking powder
- 1 teaspoon cinnamon (optional)
- 3 large eggs
- 1 cup granulated sugar
- ½ cup salted butter, melted and cooled slightly
- ½ cup plain greek yogurt
- ¼ cup milk
- juice of 2 lemons 4 Tablespoons) (4 Tablespoons)
- zest of 2 lemons (2 Tablespoons)
- 1 Tablespoon honey (optional)
- 1 Tablespoon lime juice (about 1/2 lime) (optional)
- 1 ¼ teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1 Tablespoon lemon juice (1/2 lemon)
- 1 Tablespoon lime juice (1/2 lime) (optional)
- Preheat the oven to 350F degrees and line a 9X5-inch loaf pan with parchment paper (or spray with nonstick cooking spray) then set aside.
- In a bowl mix together the all-purpose flour, poppy seeds, baking powder, cinnamon, and salt.
- In another bowl whisk together the eggs, sugar, butter, plain Greek yogurt, milk, lemon juice, lemon zest, honey, lime juice, and vanilla extract. Whisk until creamy and smooth.
- Combine the flour mixture with the wet mixture. Mix thoroughly.
- Pour the batter into the loaf pan and bake for 50 minutes to 1 hour or until a toothpick comes out clean.
- Let cool for several minutes before transferring to a wire rack.
- Make glaze by whisking together powdered sugar, lemon juice, and lime juice. Pour glaze over bread and let set.
- Slice and serve.
- This can be frozen, see my tips above on how to do that.
- The lime juice, honey and cinnamon are all optional ingredients. It provides great depth of flavor but they are not absolutely necessary to make a delicious bread
- Plain Greek yogurt, vanilla Greek yogurt or sour cream can be used in this recipe.
- We like to line a loaf pan with parchment paper for easy clean up and removal but you can just spray nonstick cooking spray if you prefer. I like the spray that has flour in it like Baker’s Joy.
- Poppy seeds can be soaked in warm milk to soften them and to remove any crunchiness (see my FAQ’s above).
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Really delicious recipe. I love it yummy!!! It’s really awesome
Thanks so much Chris!