Lemon Poppy Seed Bread is a delightfully moist bread with a touch of tart lemon flavor, bursting with delicate, nutty poppy seeds! It takes just five minutes hands on time and a few simple ingredients to make 6 miniature loaves for gifting or two large loaves.
Lemon Poppy Seed Bread is an incredibly easy sweet bread recipe that just takes 5 minutes hands on time!
It’s delightfully sweet, tart and filled with poppy seeds for a rich, nutty flavor. If you love all things lemon like lemon pound cake, lemon cookies, lemon shortbread cookies, no bake lemon pie, you’ll love this sweet bread!
It’s an amazing breakfast, beautiful addition to Easter or Mother’s Day brunch and makes an incredible snack! It’s simple, beautiful and oh so delicious!
Lemon Poppy Seed Bread is a simple adaptation of my amazing Sweet Bread that has been made over 1,000,000 times to date! You’ll love this delicious twist.
You can make Lemon Poppy Seed Bread in standard loafs, miniature loafs (great for gifting or freezing) or even into Lemon Poppy Seed Muffins! Any way you make them, they’re incredible!
They’re incredible on their own or you can add a lemon, orange or cream cheese glaze to take them over the top!
Table of Contents
Why You’ll Love This Bread
- It’s made with staple ingredients (and a little lemon, of course).
- It’s incredibly quick to make – just 5 minutes (hands on time).
- It fills your kitchen with the most amazing aroma while baking.
- Minimal cleanup – just a mixing bowl/mixer, and loaf pan.
- It makes a beautiful gift for friends, family, teachers and neighbors!
- It freezes incredibly well. You can freeze a loaf or a slice to enjoy later for breakfasts or snacks.
Lemon Poppy Seed Bread Ingredients
- Sugar – White granulated sugar makes this bread delightfully sweet. Optional: sprinkle sugar over the loaf just before baking for a shimmery finish.
- Flour – All purpose flour, no need to sift.
- Baking Powder – The leavening agent for this quick bread recipe that ensures a nice even rise.
- Salt – A hint of salt brings out the flavors of the other ingredients.
- Eggs – The binding agent.
- Milk – Milk adds flavor to quick breads and gives it a beautiful brown color due to caramelization of milk and sugars! You can use whatever you have on hand from skim to Vitamin D, even Almond Milk to make it dairy free.
- Vegetable Oil – Vegetable oil makes this bread incredibly moist. You can substitute with canola oil, melted butter or melted coconut oil.
- Poppy Seeds – The star of the show! Poppy seeds pack a lot of flavor and crunch into this bread. You can add as many as you’d like!
- Lemon Extract – Adds bright flavor to this incredible bread! You can substitute with 4 tablespoons lemon zest.
- Lemon Zest – Adds texture, color and flavor. You can replace it with 1 1/2 teaspoons additional lemon extract.
Variations
- Add Lemon Glaze – Drizzle or cover with a lemon glaze to take it over the top. Alternatively, an orange glaze is delightful as well!
- Add Nuts – Make Lemon Poppyseed Nut Bread by simply folding in crushed walnuts, pistachios, pecans or almonds also work well.
This recipe yields 6 beautiful miniature loaves or 2 large loaves!
How to Make Lemon Poppy Seed Bread
- Prep – Preheat oven and grease loaf pan.
- Combine Dry Ingredients – In a large bowl or stand mixer, combine sugar, flour, baking powder and salt.
- Add Wet Ingredients – Add egg, milk, vegetable oil and lemon extract. Blend until just combined.
- Add Poppy Seeds – Fold in poppy seeds.
- Bake – Pour into a loaf pan (optional, sprinkle sugar on top). Bake until a toothpick comes out clean.
Tips
- Don’t overfill loaf pans. Allow plenty of room to compensate for rise. Discard excess batter or use for muffins.
- Use the toothpick test – This is the best way to ensure it’s ready as oven temperatures, baking dishes and altitudes vary and effect the bake time. Insert a toothpick into the center. When it comes out clean it is done!
- Poke Holes – If you’re adding glaze, poke holes into the top of the bread to allow it to seep in, just for kicks!
Baking Alternatives
- Large Loaves – You can also make this Poppyseed Bread recipe in two – one pound loaf pans or cut the recipe in half for just one loaf pan and bake 50 minutes or until it a toothpick inserted into the center of the bread comes out clean.
- Make Muffins – Grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
- Make it Ornate – Bake it in an ornate loaf pan with the same minimal effort!
Need help with baking conversions? Check out my Essential Measurement Conversion Chart and Baking Substitutions.
To Store
- Room Temperature – Store quick bread in an airtight container, sealed plastic bag or covered in plastic wrap at room temperature for up to five days.
- Refrigerate – Up to one week in an airtight container, sealed plastic bag or covered in plastic wrap.
- Freeze – Wrap them tightly in heavy foil, plastic wrap or place them in freezer bags (I like to do at least two to prevent freezer odors from seeping in), and freeze for up to three months. Bring to room temperature to serve.
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More Amazing Sweet Bread Recipes
Lemon Poppy Seed Bread
A delightfully easy sweet bread recipe with tart flavor balanced with poppy seeds.
Ingredients
- 2 cups sugar
- 4 cups flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 eggs
- 2 cups milk
- 2/3 cup vegetable oil
- 2 tablespoons lemon extract
- 1 tablespoon lemon zest about the zest of 1 lemon
- 1 1/2 tablespoons poppy seeds
Instructions
- Grease 6 miniature loaf pans and preheat oven to 350 degrees.
- In a medium mixing bowl, combine sugar, flour, baking powder and salt. Set aside.
- In a separate mixing bowl, beat eggs, milk, oil, lemon extract and zest.
- Fold in poppy seeds.
- Gradually add dry mixture to wet until just moist.
- Pour batter into loaf pans an inch below to compensate for rise.
- Bake 40 minutes. Allow to cool 10 minutes before removing from loaf pan.
Notes
Substitutions
- Milk – Milk adds flavor to quick breads and gives it a beautiful brown color due to caramelization of milk and sugars! You can use whatever you have on hand from skim to Vitamin D, even Almond Milk to make it dairy free.
- Vegetable Oil – Vegetable oil makes this bread incredibly moist. You can substitute with canola oil, melted butter or melted coconut oil.
- Lemon Extract – Adds bright flavor to this incredible bread! You can substitute with 4 tablespoons lemon zest.
- Lemon Zest – Adds texture, color and flavor. You can replace it with 1 1/2 teaspoons additional lemon extract.
- Add Glaze – Drizzle or cover with a lemon glaze or cream cheese glaze to take it over the top. Alternatively, an orange glaze is delightful as well!
- Add Nuts – Make Lemon Poppyseed Nut Bread by simply folding in crushed walnuts, pistachios, pecans or almonds also work well.
Baking Alternatives
- Large Loaves – You can also make this Poppyseed Bread recipe in two – one pound loaf pans or cut the recipe in half for just one loaf pan and bake 50 minutes or until it a toothpick inserted into the center of the bread comes out clean.
- Make Muffins – Grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
- Make it Ornate – Bake it in an ornate loaf pan with the same minimal effort!
Tips
- Don’t overfill loaf pans. Allow plenty of room to compensate for rise. Discard excess batter or use for muffins.
- Use the toothpick test – This is the best way to ensure it’s ready as oven temperatures, baking dishes and altitudes vary and effect the bake time. Insert a toothpick into the center. When it comes out clean it is done!
- Poke Holes – If you’re adding glaze, poke holes into the top of the bread to allow it to seep in, just for kicks!
To Store
- Room Temperature – Store quick bread in an airtight container, sealed plastic bag or covered in plastic wrap at room temperature for up to five days.
- Refrigerate – Up to one week in an airtight container, sealed plastic bag or covered in plastic wrap.
- Freeze – Wrap them tightly in heavy foil, plastic wrap or place them in freezer bags (I like to do at least two to prevent freezer odors from seeping in), and freeze for up to three months. Bring to room temperature to serve.
Nutrition
Calories:210kcalCarbohydrates:34gProtein:3gFat:7gSaturated Fat:5gCholesterol:15mgSodium:112mgPotassium:162mgFiber:1gSugar:18gVitamin A:58IUVitamin C:1mgCalcium:81mgIron:1mg
Did you Make This Recipe?Mention @JulieBlanner
Have you ever tried this recipe using half almond milk (or any other milk) and half water? It is delicious, just very rich. Wondering how it would come out…
I have not, but if you test it be sure to share!
Absolutely delicious – honestly, all of your bread loaves are outstanding. Thank you !!
Thank you, Nina! I appreciate you taking the time to rate my recipes!
If you cut the recipie in half to make one loaf… can two eggs still be added? I typically see 2 eggs in the recipie for single loaf quantities. Thx! Excited to bake and also I live at high altitude, any baking tips suggestions?
I really love how easy this is to make! Totally irresistible, too!
Turned out delicious. Will definitely try this one again!!!
Lemon & Poppy seed?! Just give me the whole loaf. My favorite combination!!