Lemon Poppy Seed Bread
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This Lemon Poppy Seed Bread is incredibly moist, delightfully tangy, and topped with a luscious lemon icing. Trust me, with just a few minutes of prep, you’ll have a delicious loaf perfect for any occasion.
Why You’ll Love This Lemon Poppy Seed Bread
There’s something magical about the aroma of freshly baked bread wafting through the house, isn’t there? Especially when it’s as delightful as this Lemon Poppy Seed Bread. Imagine slicing into a moist, tender loaf that’s bursting with bright lemon zest and dotted with crunchy poppy seeds. The moment you drizzle that tangy lemon icing over the top, you’ll know you’re in for a real treat.
I promise, this is one of those recipes that’s as rewarding to make as it is to eat. It’s incredibly simple—just a few minutes of mixing, and then the oven does the rest.
Before You Start
- Use Fresh Lemons: Fresh lemon zest and juice make a big difference in flavor. They add that bright, tangy taste that makes this bread so special. Avoid using bottled lemon juice if possible.
- Room Temperature Ingredients: Make sure your eggs, Greek yogurt, and milk are at room temperature. This helps them blend smoothly into the batter, resulting in a more tender and even-textured bread.
- Measure Accurately: Baking is a bit like chemistry—accurate measurements are important. Use measuring cups and spoons to ensure you have the right amounts of each ingredient.
- Don’t Overmix the Batter: When you combine the wet and dry ingredients, stir just until everything is incorporated. Overmixing can lead to a tough or dense bread because it develops too much gluten.
- Adjust Baking Time as Needed: Oven temperatures can vary, so start checking your bread at the 45-minute mark. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
- Cool Before Icing: Let the bread cool completely before drizzling it with the lemon icing. If the bread is too warm, the icing will melt and slide off.
- Consistency of the Icing: You can adjust the thickness of your lemon icing by adding more powdered sugar to thicken or more lemon juice to thin it out. Aim for a consistency that allows for a nice drizzle over the bread.
Ingredients You’ll Need
- All-Purpose Flour: If you’d like, you can substitute half with whole wheat flour for a nuttier flavor, though it may make the bread denser.
- Poppy Seeds: They add a crunch and a subtle nutty taste throughout the loaf. They also give the bread its classic speckled appearance.
- Baking Powder: Acts as a leavening agent, helping the bread rise and become light and fluffy. Make sure it’s fresh for the best results.
- Salt: Enhances the flavors of the other ingredients and balances the sweetness.
- Eggs, Lightly Beaten: Provide moisture and richness while helping to bind everything together.
- Sugar: Sweetens the bread and contributes to its moist texture. If you prefer a less sweet loaf, you can slightly reduce the amount.
- Vegetable Oil: Adds moisture and keeps the bread tender. I use a neutral oil like canola or sunflower oil. Melted coconut oil can be a substitute if you enjoy a hint of coconut flavor.
- Plain Greek Yogurt and Milk: These work together to add moisture and a subtle tanginess, resulting in an incredibly moist bread. If you don’t have Greek yogurt, sour cream is a great alternative.
- Vanilla Extract: Adds a warm, sweet aroma that enhances the overall flavor profile.
- Lemon Zest and Lemon Juice (from 1 lemon): Provide that bright, citrusy flavor that makes this bread so refreshing. Freshly grated zest and freshly squeezed juice make a big difference in taste. For extra lemony flavor, feel free to add a bit more zest.
- Powdered Sugar and Lemon Juice (for the Icing): You can adjust the amounts to achieve your desired thickness.
Start by preheating your oven to 375°F (190°C). Grease an 8.5 x 4.5 x 3-inch loaf pan with butter or oil. In a large mixing bowl, combine 2 cups of all-purpose flour, 3 tablespoons of poppy seeds, 1 tablespoon of baking powder, and ½ teaspoon of salt. Stir them together until well mixed.
In a separate bowl, whisk together 3 lightly beaten eggs, ⅔ cup of sugar, ½ cup of vegetable oil, ½ cup of plain Greek yogurt, ¼ cup of milk, 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, and 2 tablespoons of fresh lemon juice.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything together just until fully incorporated. Do not overmix the batter.
Tip: Overmixing can develop gluten in the flour, which might make the bread tough. Stirring until just combined keeps the bread tender and moist.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula if necessary. Place the loaf pan in the preheated oven and bake for 45 minutes to 1 hour. Start checking for doneness at the 45-minute mark by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done.
While the bread is baking, make the lemon icing. In a small bowl, whisk together 2 cups of powdered sugar and ¼ cup of freshly squeezed lemon juice until smooth. Remove the bread from the oven and let it cool in the loaf pan for 5 minutes.
Then, carefully remove it from the pan and place it on a wire cooling rack to cool completely. Once the bread has cooled completely, drizzle the lemon icing over the top, letting it run down the sides. Allow the icing to set for a few minutes, then slice the bread and serve.
Frequently Asked Questions
How do I store leftover Lemon Poppy Seed Bread?
To keep your bread fresh, wrap it tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 3 days. This helps maintain its moist texture and prevents it from drying out.
Can I freeze this bread for later?
Absolutely! Once the bread has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze it for up to 2 months. When you’re ready to enjoy it, thaw the bread at room temperature while still wrapped to retain moisture.
Can I make this bread gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a one-to-one substitute for regular flour. Make sure the blend contains xanthan gum or another binding agent to mimic the texture of traditional flour.
What can I use instead of poppy seeds?
If you don’t have poppy seeds or prefer not to use them, you can substitute with chia seeds for a similar texture and added nutritional benefits. Alternatively, you can omit them altogether; the bread will still be delicious and full of lemon flavor.
How can I tell when the bread is done baking?
Start checking for doneness at the 45-minute mark. Insert a toothpick into the center of the bread—if it comes out clean or with a few moist crumbs, it’s ready. Ovens can vary, so keeping an eye on it prevents overbaking.
Why did my bread turn out dense or heavy?
Overmixing the batter can lead to a dense texture. Be sure to stir the wet and dry ingredients just until they’re combined. Also, check that your baking powder is fresh, as expired leavening agents can affect the bread’s rise.
I’d Love To Hear From You
Thank you for baking along with my Lemon Poppy Seed Bread recipe! How did your bread turn out? Did you add any special touches or variations? Share your photos, tips, and experiences in the comments below—I love seeing your delightful creations and hearing your stories. Your feedback not only inspires our community but also helps me create even better recipes for you. I can’t wait to hear from you!
More Delicious Lemon Cakes
- Lemon Blueberry Yogurt Loaf
- Limoncello Lemon Cake
- Old Fashioned Lemon Bread
- Lemon Poppy Seed Bundt Cake
- Lemon Yogurt Cake
- Starbucks Lemon Loaf (Copycat)
- Lemon Orange Cake with Lemon Honey Glaze
- Lemon Chiffon Cake
- Lemon Magic Cake
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Lemon Poppy Seed Bread
Video
Ingredients
Lemon Poppy Seed Bread
- 2 cups all-purpose flour
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 eggs (lightly beaten)
- ⅔ cup sugar
- ½ cup vegetable oil
- ½ cup Greek yogurt (plain)
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from 1 lemon)
- 2 tablespoons lemon juice (from 1 lemon)
Lemon Icing
- ¼ cup lemon juice (freshly squeezed )
- 2 cups powdered sugar (same as icing sugar or confectioners sugar)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375℉. Grease a bread pan with butter or oil.
- In a large bowl mix the flour, poppy seeds, baking powder and salt together.
- In another bowl, combine the eggs, sugar, vegetable oil, plain yogurt, milk, vanilla extract, lemon zest and lemon juice, and whisk well.
- Add the wet ingredients into the flour bowl and slowly stir just until fully incorporated. Do not over mix.
- Pour the mixture into the prepared bread pan, transfer to the oven and bake for 45 min to 1 hour or until you insert a toothpick in the middle and it comes out clean.
- In the meantime whisk the powdered sugar and lemon juice together to make the glaze, add more lemon juice or powdered sugar as necessary until you get the consistency you want.
- Cool the bread in the loaf pan for 5 minutes then remove the bread from the loaf pan and transfer it to a cooling rack to cool completely. Let bread cool completely before drizzling with lemon icing.
Equipment
Notes
- Use Fresh Lemons: I recommend using freshly squeezed lemon juice and zest for the best flavor. It really makes a difference compared to bottled juice.
- Don’t Overmix: Gently stir the wet and dry ingredients until just combined to keep the bread light and tender.
- Adjust the Icing: Customize the lemon icing by adding more powdered sugar for a thicker glaze or more lemon juice to thin it out, depending on your preference.
- Test for Doneness: Start checking the bread at 45 minutes with a toothpick to avoid overbaking, which can dry it out.
- Cool Completely Before Icing: Let the bread cool fully before drizzling the icing so it sets nicely on top instead of melting.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
