This lemon poppy seed bread is bursting with fresh flavor making it the perfect dessert or even a breakfast option! It is easy to make, and has become a staple in our house in the summertime.
Lemon Poppy Seed Bread
This lemon poppy seed bread is such a hit that my brother insists I make two whenever I make this recipe, he wants an entire loaf all to himself! I originally first starting making this recipe from the magnolia home cookbook, but my recipe is just slightly different than hers, having tweaked it to my liking over the years.
This bread is easy to make and most of the ingredients will already be in your pantry, especially in the summertime when fresh lemons are always on hand!
If you are looking for a sweeter, more decadent bread, try out my chocolate chip banana bread.
Why You’ll Love This Lemon Poppy Seed Bread
- It is easy to make and only takes ten minutes of prep time!
- Has a fresh and delicious flavor
- Perfect to make for a housewarming gift, or to bring to events!
- Only a few, simple ingredients
What You’ll Need To Make This:
- Vegetable Oil Spray or Parchment Paper – To grease the pan and ensure your bread doesn’t stick
- All Purpose Flour – To create the bread base
- Poppy Seeds – What is a lemon poppy seed bread without poppy seeds?!
- Baking Powder – Makes the bread lighter and less dense
- Baking Soda – Allows the bread to rise
- Salt – for depth of flavor
- Sugar – To add sweetness
- Milk – I used 1%, but any milk will work well
- Vegetable Oil – Canola oil can be substituted if needed, but I prefer vegetable oil
- Eggs – Large Eggs for binding
- Lemon Zest – For color and added flavor
- Lemon Juice – To bring the lemon flavor to the bread and frosting
- Vanilla Extract – Adds vanilla flavor
- Powdered Sugar – For the frosting topping
How To Make Lemon Poppy Seed Bread
- Preheat the oven to 350 degrees.
- Generously spray a 9 x 5 inch bread pan with vegetable oil spray making sure to cover the bottom and all sides very well, or line the bread pan with parchment paper.
- In a medium mixing bowl whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In a large mixing bowl combine the milk, sugar, oil, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until well combined.
- Add the dry ingredients to the liquid and stir until just combined, careful not to overmix.
- Add the batter to the prepared baking pan.
- Bake for 55 minutes or until a toothpick inserted in the middle comes out clean.
- Let bread cool in the pan for 15 minutes.
- Remove bread from pan and allow to cool completely on a cooling rack.
- To make the frosting add the powdered sugar to a medium sized bowl. Add lemon zest and lemon juice and mix. Add more juice if needed to reach the desired consistency.
- Pour the icing over the bread using a spatula to distribute.
- Enjoy!
NOTES
- Depending on your oven you may need to add more time, or subtract. The bread is done when a tooth-pick inserted in the center of the bread comes out clean.
- To make more frosting simply add more powdered sugar and lemon juice.
Lemon Poppy Seed Bread
Lemon Poppy Seed Bread with lemon glaze, perfect for a summer time treat!
Ingredients
Lemon Poppy Seed Bread
- Vegetable Oil Spray or parchment paper
- 2½ Cups All Purpose Flour
- 1 Tbsp Poppy Seeds
- 1 Tbsp Baking Powder
- ½ Tsp Baking Soda
- ¾ Tsp Salt Kosher
- 1 ⅔ Cups White Sugar
- ⅔ Cup Milk
- ½ Cup Vegetable Oil
- 3 Eggs Large
- 2 Tsp Lemon Zest Grated
- 2 Tbsp Lemon Juice
- 1 Tsp Vanilla Extract
Lemon Glaze
- 1 ½ Cups Powdered Sugar
- 1 ½ Tbsp Lemon Zest Grated
- 2-3 Tbsp Lemon Juice more as needed to reach the desired consistency
Instructions
To make the lemon poppy seed bread:
- Preheat oven to 350℉
- Generously spray a 9×5 bread pan with vegetable oil. Ensure you thoroughly coat the sides and bottom of the pan (parchment paper can also be used).
- In a medium bowl whisk together the dry ingredients: flour, poppy seeds, baking soda, baking powder, and salt.
- In a large bowl mix together the wet ingredients: sugar, milk, oil, eggs, lemon zest, lemon juice, and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined, be careful not to overmix.
- Scrape the batter into the prepared baking pan.
- Bake for 55 minutes, or until a tester inserted into the middle of the bread comes out clean.
- Cool for 15 minutes in the pan.
- Remove the bread from the pan to a cooling rack and allow to cool completely.
- Pour the lemon glaze over the bread.
- Enjoy!
To make the lemon glaze:
- Add powdered sugar into a medium sized bowl.
- Add lemon zest and as much of the lemon juice as required to make a thick, pourable icing. I prefer my glaze to be very thick, but more lemon juice can be added to reach the desired consistency.
