Lemon Poppy Seed Bread

Lemon Poppy Seed Bread is a bright, citrusy quick bread that combines the tang of fresh lemon with the delicate crunch of poppy seeds. This moist and tender loaf is perfect for breakfast, brunch, or an afternoon snack, and it’s just sweet enough to satisfy a dessert craving without being too rich.

Why You’ll Love This Recipe

• Bursting with fresh lemon flavor
• Moist and tender texture
• Crunchy poppy seeds in every bite
• Easy to make with simple ingredients
• Perfect for gifting, brunches, or tea time
• Freezes well and tastes even better the next day

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Poppy seeds
• Eggs
• Granulated sugar
• Vegetable oil or melted butter
• Greek yogurt or sour cream
• Lemon zest
• Fresh lemon juice
• Vanilla extract
• Optional: powdered sugar and lemon juice for glaze

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds.
3. In a large bowl, beat eggs and sugar until light and fluffy.
4. Add oil, yogurt or sour cream, lemon zest, lemon juice, and vanilla. Mix until smooth.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
9. Optional: drizzle with lemon glaze once the bread has fully cooled.

Servings and timing

This recipe makes 1 loaf and serves about 8–10 people.
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes

Variations

• Lemon-almond: Add ½ teaspoon almond extract for a new flavor layer.
• Coconut twist: Stir in ¼ cup shredded coconut for extra texture.
• Extra lemony: Add more zest or a lemon syrup soak after baking.
• Mini loaves: Bake in mini loaf pans and adjust the baking time to 25–30 minutes.
• Gluten-free: Use a 1:1 gluten-free flour blend.

Storage/reheating

Store Lemon Poppy Seed Bread at room temperature in an airtight container for up to 3 days.
Refrigerate for up to a week or freeze slices individually wrapped for up to 3 months.
To reheat, microwave a slice for 15–20 seconds or warm in the oven at 300°F for 10 minutes.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

Do I need to soak the poppy seeds?

No soaking is required, but you can if you prefer a softer texture.

Can I use milk instead of yogurt or sour cream?

Yogurt or sour cream is preferred for moisture and tang, but buttermilk can work in a pinch.

Why did my bread sink in the middle?

Overmixing or underbaking can cause sinking. Be sure to measure accurately and check for doneness.

Can I make this recipe into muffins?

Yes! Bake at 350°F for 18–22 minutes for standard-sized muffins.

Is this bread very sweet?

It’s mildly sweet, making it great for breakfast or brunch. You can increase sugar slightly if desired.

Can I add nuts?

Yes, chopped almonds or walnuts pair well with the lemon flavor.

What’s the best way to zest a lemon?

Use a microplane or fine grater, avoiding the white pith which is bitter.

Can I double the recipe?

Yes, just divide the batter evenly between two loaf pans and monitor the baking time.

What’s the purpose of the glaze?

The glaze adds extra sweetness and enhances the lemon flavor, but it’s optional.

Conclusion

Lemon Poppy Seed Bread is a classic quick bread that’s easy to make and even easier to love. With its fresh citrus flavor, soft crumb, and slight crunch from the poppy seeds, it’s a versatile treat for any time of day. Whether served plain or glazed, it’s sure to brighten up your table and become a go-to favorite in your baking rotation.

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