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Lemon Poppy Seed Bread Recipe

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4.1 from 9 reviews

  • Author: Emma
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Lemon Poppy Seed Bread is a moist and flavorful loaf combining zesty lemon, crunchy poppy seeds, and a tender crumb. Perfect for breakfast, brunch, or a sweet snack, it features a tangy lemon glaze drizzled on top for an added citrusy finish. Made with Greek yogurt and simple pantry staples, it bakes into a golden, aromatic bread that’s both refreshing and satisfying.

Ingredients

Dry Ingredients

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

Wet Ingredients

  • 1 ¼ cups sugar
  • 1 cup 2% plain Greek yogurt
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 large lemon (zested and cut in half)
  • ½ teaspoon vanilla bean paste

Lemon Glaze

  • ½ cup powdered sugar
  • Juice from remaining half of lemon (2 to 3 tablespoons)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Generously coat a 9-inch loaf pan with nonstick cooking spray to ensure the bread does not stick.
  2. Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
  3. Combine Wet Ingredients: In a large mixing bowl, using an electric mixer, blend the granulated sugar, Greek yogurt, vegetable oil, eggs, juice of half the lemon (reserve the other half), all the lemon zest, and vanilla bean paste until the mixture is smooth and well incorporated.
  4. Add Dry Ingredients and Poppy Seeds: Using a wooden spoon, gently fold the dry ingredients into the wet mixture just until combined. Finally, stir in the poppy seeds evenly throughout the batter.
  5. Transfer and Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the Bread: Remove the bread from the oven and let it cool in the pan for 15 minutes. Run a knife around the edges to loosen the loaf, then invert it onto a plate. Allow it to cool completely before adding the glaze.
  7. Prepare Lemon Glaze: In a small bowl, combine the powdered sugar with 2 to 3 tablespoons of the juice from the remaining lemon half. Stir until the glaze reaches a drizzling consistency.
  8. Glaze the Bread: Drizzle the lemon glaze over the completely cooled bread for a bright and tangy finishing touch.

Notes

  • Make sure the bread is completely cooled before drizzling the glaze to prevent it from melting and soaking in too much.
  • You can substitute the vanilla bean paste with ½ teaspoon of vanilla extract if unavailable.
  • Use fresh lemon juice for the glaze to get the best citrus flavor.
  • Store leftover bread wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate up to a week.
  • This bread can be sliced and frozen for longer storage; thaw slices at room temperature before serving.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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