Description
Lemon poppy seed bread is a bright, tender quick bread bursting with fresh lemon flavor and subtle crunch from poppy seeds. Lightly sweet and finished with a simple lemon glaze, it’s perfect for breakfast, brunch, or dessert.
Ingredients
Bread
- ½ cup unsalted butter, melted (or vegetable oil)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ½ cup milk or buttermilk
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups all-purpose flour
Lemon Glaze (optional)
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Butter and Sugar: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture and mix thoroughly until fully incorporated.
- Add Lemon and Milk: Stir in the lemon zest, fresh lemon juice, and milk or buttermilk to the bowl, blending all ingredients evenly.
- Add Dry Ingredients: Sprinkle the poppy seeds, baking powder, baking soda, and salt over the mixture and stir to combine evenly.
- Fold in Flour: Gently fold in the all-purpose flour until just incorporated, being careful not to overmix to keep the bread tender.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare and Add Glaze: Whisk together the powdered sugar and fresh lemon juice until smooth, then drizzle the glaze over the cooled bread if using.
Notes
- Use fresh lemon juice and zest for the best bright, fresh lemon flavor.
- If the bread starts to brown too quickly during baking, loosely cover it with foil for the last 10–15 minutes to prevent overbrowning.
- Store the bread at room temperature for up to 3 days or refrigerate for up to 1 week.
- This bread freezes well; add the glaze after thawing to maintain freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
