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    Recipes » Brunch » Lemon Poppy Seed Bread

    Lemon Poppy Seed Bread

    Published: May 5, 2022 by Kate Shungu · This post may contain affiliate links

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    Jump to Recipe
    Lemon Poppy Seed Bread with a slice taken off.
    slices of Lemon Poppy Seed Bread stacked up.

    This soft and tender Lemon Poppy Seed Bread is truly simple to make—just stir everything together. And, it has a secret ingredient that brings out the lemon flavor even more!

    three slices of lemon poppy seed bread stacked up.

    This old fashioned recipe for Lemon Poppy Seed Bread is a classic: a soft and tender quick bread, lots of lemon flavor, with poppy seeds throughout.

    It also has a sticky-sweet glaze that seeps into the bread to make it extra lemon-y and delicious.

    I love serving it straight out of the oven while it’s still warm. But, it’s also delicious on day two or three because the flavors meld together even more.

    This delightful lemon loaf is perfect with a cup of coffee or tea.

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    The secret ingredient

    The secret ingredient in this lemon poppy seed bread recipe is almond extract!

    Almond complements the flavor of lemon really nicely, so it’s a lovely pairing in this quick bread.

    The extract is used in both the bread and the glaze.

    Other ingredients

    flour, lemons, almond extract, and more ingredients on a white table.
    • Dry ingredients include flour, baking powder, salt, and poppyseeds.
    • Wet ingredients include eggs, milk, and oil.
    • We’ll use both lemon zest and lemon juice from the lemons.
    • Almond extract adds a hint of nutty flavor to the loaf.

    How to make lemon poppy seed bread

    I love quick bread recipes with simple instructions, and this is one of them!

    For this recipe, simply whisk the wet ingredients together, then stir in the dry ingredients.

    batter with poppy seeds in a glass bowl.

    Pour the batter into a 8.5×4.5 inch loaf pan lined with parchment paper.

    Bake the lemon poppy seed bread for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

    While the bread is baking, add the sugar, lemon juice, lemon zest, and almond extract to a small saucepan.

    lemon glaze in a saucepan.

    Cook the mixture JUST until it reaches a boil, then pour it over the bread after it’s done baking. It’ll seep into the center and run down the sides to glaze the bread with extra lemon flavor.

    loaf of lemon poppy seed bread with slices cut off.

    Lemon Poppy Seed Bread: Frequently Asked Questions

    Can I freeze lemon poppy seed bread?

    To freeze the bread, make it according to recipe directions and let cool. Wrap the loaf in aluminum foil, then slide it into a gallon-size resealable freezer bag. Freeze for up to 2 months. Defrost at room temperature overnight before serving.

    Can I make it with less sugar?

    You can use ¾ cup of sugar instead of 1 cup for a less-sweet bread. I don’t recommend using any less.

    How do I know when the bread is done?

    The center of a loaf of quick bread is the last section to bake. To test for doneness, stick a toothpick into the center of the loaf. The toothpick should come out dry or with a few crumbs. If there is wet batter on the toothpick, bake it in additional 5 minute increments until it’s cooked through.

    How do I avoid the loaf from over browning on top?

    If the top of the loaf is getting brown before the center is done, place a piece of aluminum foil on top (no need to tuck it around the loaf pan—just lightly rest it on top of the loaf). It’ll prevent the bread from additional browning.

    loaf of lemon poppy seed bread with a slice cut out.

    More quick breads

    If you love this Lemon Poppy Seed Bread, you have to try these other quick breads!

    • Date Nut Bread (Grandma’s recipe!)
    • Pear Bread with Candied Ginger
    • Apple Bread with Cinnamon Streusel
    • Strawberry Bread
    slices of lemon poppy seed loaf falling over.

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

    cup of ambrosia and slice of banana cake.
    three slices of lemon poppy seed bread stacked up.

    Lemon Poppy Seed Bread

    Published by Kate
    This easy quick bread recipe is packed with lemon flavor, both inside the loaf and in the sweet glaze.
    4.67 from 3 votes
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    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Brunch
    Cuisine American
    Servings 8 servings
    Calories 386 kcal

    Equipment

    • 8.5×4.5 inch loaf pan

    Ingredients
      

    For the bread:

    • 2 eggs
    • ½ cup vegetable oil
    • ¾ cup milk
    • 1 cup sugar
    • ½ teaspoon almond extract
    • 3 teaspoons lemon zest (from about 1½ large lemons)
    • 1¾ cups flour
    • ¾ teaspoon baking powder
    • ¾ teaspoon salt
    • 1 tablespoon poppy seeds

    For the glaze:

    • ⅓ cup sugar
    • 2 tablespoons lemon juice (about 1 large lemon)
    • 1 teaspoon lemon zest (from about ½ large lemon)
    • ¼ teaspoon almond extract

    Instructions
     

    • Preheat oven to 350°F. Grease an 8.5×4.5 inch loaf pan and line with parchment paper.
    • In a large bowl, whisk together the eggs, milk, vegetable oil, sugar, almond extract, and lemon zest. Stir in the flour, baking powder, salt, and poppyseeds.
    • Pour the mixture into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick comes out clean. Remove from the oven.
    • In a small saucepan, stir together the sugar, lemon juice, lemon zest, and almond extract. Heat on the stovetop just until the sugar has dissolved. Pour the mixture over the warm poppy seed bread.
    • Let cool completely before slicing.

    Notes

    You’ll need 2 large lemons for this recipe. Three-quarters of the zest will go in the bread, and the other quarter will go in the glaze. And you’ll just need one of the lemons for juicing (for the glaze). 
    Don’t have almond extract? You can use vanilla extract instead. It obviously won’t have the same nutty taste, but it’ll still be delicious.
    To freeze the bread, make it according to recipe directions and let cool. Wrap the loaf in foil and then put into a resealable freezer bag. Freeze for up to 2 months. Let defrost at room temperature overnight before serving.
    You can replace the poppy seeds with chia seeds, or leave them out altogether, if you’d like.

    Nutrition

    Calories: 386kcalCarbohydrates: 56gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 44mgSodium: 283mgPotassium: 94mgFiber: 1gSugar: 35gVitamin A: 97IUVitamin C: 3mgCalcium: 79mgIron: 2mg
    Keyword lemon poppy seed bread
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

    Related recipes

    • Strawberry Bread
    • Grandma’s Date Nut Bread
    • Pear Bread with Candied Ginger
    • Apple Cinnamon Bread with Streusel
    « 10 Old Fashioned Strawberry Desserts
    Old Fashioned Tuna Noodle Casserole »
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    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
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