Lemon Poppy Seed Bread has become a beloved recipe in my kitchen, especially for its moist texture and bright citrus flavor. This delightful quick bread is perfect for breakfast, brunch, or even as a light dessert. The combination of fresh lemon juice and poppy seeds creates a unique flavor profile that’s hard to resist. Plus, it’s topped with a zesty lemon glaze that takes it over the top. Let’s dive into this delicious recipe!

Why You’ll Love This Lemon Poppy Seed Bread

This Lemon Poppy Seed Bread recipe is loved for several reasons. First, it’s incredibly moist, thanks to the addition of sour cream and vegetable oil. Second, it offers a perfect balance of sweetness and tangy lemon flavor. You’ll also love how easy it is to make, making it a go-to for busy mornings. Whether you enjoy this as a Lemon Poppy Seed Loaf or serve it as part of a brunch spread, it’s sure to impress. Additionally, it’s versatile enough to be transformed into Lemon Poppy Seed Muffins or even a Lemon Poppy Seed Cake. This recipe is a delightful way to incorporate the refreshing taste of citrus into your baking routine.

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Ingredients for Lemon Poppy Seed Bread

Gather these items:

2 cups (250g) all-purpose flour
4 teaspoons poppy seeds
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, at room temperature
3/4 cup (150g) granulated sugar
1/3 cup (80ml) vegetable oil
1/3 cup (80g) sour cream (or full-fat Greek yogurt), at room temperature
2/3 cup (160ml) whole milk, at room temperature
3 tablespoons (45ml) fresh lemon juice
1 tablespoon lemon zest
For the glaze:
1/2 cup (60g) confectioners’ sugar
1 tablespoon (15ml) fresh lemon juice
Optional: candied lemon slices for garnish

How to Make Lemon Poppy Seed Bread Step-by-Step

Step 1: Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
Step 2: In a large bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt.
Step 3: In a separate bowl, whisk the egg and sugar until combined. Then whisk in the oil, sour cream, milk, lemon juice, and zest.
Step 4: Pour the wet ingredients into the dry and gently whisk until just combined. Do not overmix; small lumps are fine.
Step 5: Pour the batter into the prepared loaf pan and spread evenly.
Step 6: Bake for 50–60 minutes. Cover loosely with foil halfway through to prevent over-browning. A toothpick inserted in the center should come out clean.
Step 7: Cool the bread completely in the pan on a wire rack.
Step 8: To make the glaze, whisk together confectioners’ sugar and lemon juice until smooth.
Step 9: Drizzle the glaze over the warm or cooled bread. Let it set before slicing and serving.

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Pro Tips for the Best Lemon Poppy Seed Bread

Keep these in mind:

Store leftovers in an airtight container for up to 3 days.
This bread freezes well; wrap tightly and store for up to 3 months.
For an extra moist loaf, consider adding a tablespoon of applesauce to the batter.
Don’t overmix the batter; it’s okay if some lumps remain for a tender crumb.

Best Ways to Serve Lemon Poppy Seed Bread

This Lemon Poppy Seed Bread is perfect on its own, but you can elevate it with a few serving ideas. Try pairing it with a dollop of homemade whipped cream or a side of fresh berries for a delightful brunch. It can also be enjoyed as a sweet afternoon snack with a cup of tea. For a twist, consider making Citrus Poppy Seed Bread by adding orange zest and juice to the batter.

How to Store and Reheat Lemon Poppy Seed Bread

To keep your Lemon Poppy Seed Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to make it ahead, this bread freezes beautifully. Just wrap it tightly and store it in the freezer for up to 3 months. When ready to enjoy, let it thaw on the counter or reheat in the oven at a low temperature.

Frequently Asked Questions About Lemon Poppy Seed Bread

What is the best way to enjoy Lemon Poppy Seed Bread?

The best way to enjoy Lemon Poppy Seed Bread is to slice it and serve it warm with a pat of butter or a drizzle of honey. You can also top it with a light lemon glaze for an extra burst of flavor. It pairs wonderfully with tea or coffee, making it an ideal addition to a brunch spread.

Can I make Lemon Poppy Seed Bread gluten-free?

Yes, you can make a gluten-free version of Lemon Poppy Seed Bread by substituting all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients, such as baking powder and baking soda, are also gluten-free. This will allow everyone to enjoy this delicious bread without worries.

Why is Lemon Poppy Seed Bread so popular?

Lemon Poppy Seed Bread is popular because of its bright, refreshing flavor and moist texture. The combination of citrus and poppy seeds gives it a unique twist that is appealing to many. Additionally, it’s a versatile recipe that can be enjoyed for breakfast, as a snack, or at brunch gatherings, making it a favorite in many households.

Variations of Lemon Poppy Seed Bread You Can Try

If you’re looking to mix things up, here are some variations to consider:

For Vegan Lemon Poppy Seed Bread, substitute the egg with flaxseed meal and replace dairy with almond or coconut milk.
If you prefer a healthier option, try a Healthy Lemon Poppy Seed Bread by using whole wheat flour and reducing the sugar.
Turn this into a decadent dessert by making a Lemon Poppy Seed Cake, layering it with lemon frosting.
For a seasonal twist, add blueberries or raspberries to the batter for a fruity variation.

For more delicious recipes, check out our recipe category, or try making easy cinnamon rolls for a sweet treat. You can also explore homemade tomato sauce to complement your meals.

Delicious Lemon Poppy Seed Bread Recipe to Try Today

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Moist, citrusy, and lightly sweet, this Lemon Poppy Seed Bread is the perfect quick bread for breakfast, brunch, or a light dessert.

Author: Robert
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups (250g) all-purpose flour
4 teaspoons poppy seeds
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, at room temperature
3/4 cup (150g) granulated sugar
1/3 cup (80ml) vegetable oil
1/3 cup (80g) sour cream (or full-fat Greek yogurt), at room temperature
2/3 cup (160ml) whole milk, at room temperature
3 tablespoons (45ml) fresh lemon juice
1 tablespoon lemon zest
For the glaze:
1/2 cup (60g) confectioners’ sugar
1 tablespoon (15ml) fresh lemon juice
Optional: candied lemon slices for garnish

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Instructions

Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt.
In a separate bowl, whisk the egg and sugar until combined. Then whisk in the oil, sour cream, milk, lemon juice, and zest.
Pour the wet ingredients into the dry and gently whisk until just combined. Do not overmix; small lumps are fine.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50–60 minutes. Cover loosely with foil halfway through to prevent over-browning. A toothpick inserted in the center should come out clean.
Cool the bread completely in the pan on a wire rack.
To make the glaze, whisk together confectioners’ sugar and lemon juice until smooth.
Drizzle the glaze over the warm or cooled bread. Let it set before slicing and serving.