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Lemon Poppy Seed Bread Recipe

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4.1 from 13 reviews

This Lemon Poppy Seed Bread is a moist, tangy, and flavorful quick bread perfect for breakfast or a light snack. Combining zesty lemon, crunchy poppy seeds, and a smooth lemon glaze, this recipe yields a tender loaf with a perfect balance of sweetness and citrus brightness.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ tablespoons poppy seeds
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup butter, melted (or substitute with oil or coconut oil)
  • 1 cup granulated sugar
  • 1 cup plain Greek yogurt
  • 3 large eggs, room temperature
  • 2 teaspoons lemon zest (about 1 large or 2 small lemons)
  • 1/2 teaspoon vanilla paste

Lemon Glaze

  • 1 cup powdered sugar
  • 3-4 tablespoons fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9×5-inch loaf pan with parchment paper and lightly grease it with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, poppy seeds, and salt until they are well combined.
  3. Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, melted butter (or oil/coconut oil), plain Greek yogurt, eggs, lemon zest, and vanilla paste until the mixture is smooth and creamy.
  4. Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid over-mixing, which could toughen the bread.
  5. Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
  6. Cool and Remove from Pan: Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then carefully lift the bread out using the parchment paper and transfer it to a wire rack to cool completely.
  7. Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth to create a tangy glaze.
  8. Glaze the Bread: Once the loaf is completely cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving for the best taste and texture.

Notes

  • Ensure eggs are at room temperature for better mixing and texture.
  • You can substitute butter with coconut oil or a neutral oil for a dairy-free option.
  • Do not over-mix the batter to keep the bread tender and moist.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread also freezes well; wrap tightly and freeze for up to 3 months.
  • Adjust lemon juice in the glaze to taste depending on preferred tartness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes to 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/lemon-poppy-seed-bread-recipe/