Lemon Poppy Seed Bread
This easy quick bread recipe is packed with lemon flavor, both inside the loaf and in the sweet glaze.
Equipment
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 8.5x4.5 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
Did You Make This Recipe?Please leave a star rating and comment below!