This lemon poppy seed bread can be simple enough for a weekday breakfast or can be dressed up with candied lemon slices and extra glaze for fancy afternoon tea. No matter how or when you serve it, this quick bread is moist, flavorful, and speckled with plenty of poppy seeds.
Have you ever tried this cinnamon swirl quick bread? It was a repeat favorite last fall, but after about 500 loaves (hardly an exaggeration there), I decided to put a fresh spin on the base recipe. I added fresh lemon juice and poppy seeds, plus a little baking powder since the juice weighed down the crumb. Simply put, this quick bread is sunshine in a loaf pan. It’s golden on the exterior with a bright yellow poppy seed-speckled crumb. Just beautiful! And it definitely hits the spot, especially if you enjoy lemon treats.
The candied lemon slices are totally optional, but don’t they make a pretty finishing touch? I followed this candied lemon slice tutorial. They’re sweet, chewy, and made a lovely (and edible) decoration. Do not bake them on the bread– just garnish the finished loaf with them.
Gluten Free Lemon Poppyseed Bread
Don’t fret! A large crack down the center of your loaf/quick breads is actually a sign that your bread expanded properly. The top of the bread will naturally cook and set quicker than the center. As the center cooks, air escapes out of the top creating a defined crack either in the center or slightly off center. If your baked quick bread doesn’t really have a large crack down the center, it’s nothing to worry about either– there are so many variables at play including your oven, the oven temperature, length of time, oven rack position, recipe, etc.
Oil and sour cream make this lemon poppy seed bread uniquely moist, while lemon provides a fresh, bright flavor. The glaze recipe below yields a light layer, but feel free to double the glaze if you want extra. See recipe notes for muffins and mini loaves.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onA light, moist lemon poppy seed bread coated with a slightly sweet vanilla bean icing! Perfect for spring brunch or a coffee break!
Easy Lemon Poppy Seed Bread
Whoa, whoa, whoa, this weekend was made for Lemon Poppy Seed Bread with Vanilla Bean Icing. Or Lemon Poppy Seed Bread with Vanilla Bean Icing was made for this weekend…?
Either way, Lemon Poppy Seed Bread with Vanilla Bean Icing (yes, I just had to say it three times to let it sink in) is THE go-to spring vegetarian breakfast recipe.
Whether you’re celebrating Easter this weekend, have a brunch, or just enjoying the extra daylight we’re getting, lemon bread is going to perk your mornings right up.
Lemon Poppy Seed Loaf (the Best)
I have always had a love affair with moist, tangy lemon bread. As a teen, I spent about 97% of my time outside of school (and my nanny job and dance) at Caribou Coffee. Are you familiar? Caribou is the Starbucks of the midwest. Arguably, it’s way better, but then again I’m a sucker for anything Minnesotan.
Back to the origins of the bread… there is a point to my whole Caribou story. Because it is where my love of lemon bread and coffee started. Back when calories weren’t a thing, I’d often order a gigantic slice of their moist lemon poppy seed bread with its thick layer of icing on top. Then, I’d get my white chocolate mocha, overflowing with whipped cream, and be in sixteen-year-old-heaven.
Nowadays, I still enjoy a slice of moist lemon bread, but it’s THIS one – homemade with 100% known ingredients – and I
Lemon Poppy Seed Quick Bread Recipe
Of course, it wouldn’t be a classic, favorite lemon bread recipe without a little icing on top. Clearly I’m going through a vanilla bean phaseright now (but is it a phase if you never expect it to end?). The icing atop our lemon bread is light, tangy, and slightly sweet, just the right amount to balance out the tanginess of the bread.
As I mentioned last time we met, my sweet tooth is shrinking, so this bread and icing combo isn’t overly sweet, as some can be. I’d say its yin to yang ratio is spot on 😉
I’d love to hear how you plan to enjoy this decadent Lemon Poppy Seed Bread with Vanilla Bean Icing this weekend! Leave a comment below, and remember to tag me in your photos – I love to see what you’re making!
Lemon Poppy Seed Loaf (strong Lemon Flavor)
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This post contains an Amazon Affiliate Link, which means if you purchase a product through the link, FITK receives a small commission at no cost to you. Thanks for your continued support!This soft and tender Lemon Poppy Seed Bread is truly simple to make—just stir everything together. And, it has a secret ingredient that brings out the lemon flavor even more!
This old fashioned recipe for Lemon Poppy Seed Bread is a classic: a soft and tender quick bread, lots of lemon flavor, with poppy seeds throughout.
Lemon Poppy Seed Bread With Vanilla Bean Icing
It also has a sticky-sweet glaze that seeps into the bread to make it extra lemon-y and delicious. (Love sweet lemon treats? Don’t miss my Lemon Poke Cake!)
I love serving it straight out of the oven while it’s still warm. But, it’s also delicious on day two or three because the flavors meld together even more.
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Almond Glazed Lemon Poppy Seed Bread
Cook the mixture JUST until it reaches a boil, then pour it over the bread after it’s done baking. It’ll seep into the center and run down the sides to glaze the bread with extra lemon flavor.
To freeze the bread, make it according to recipe directions and let cool. Wrap the loaf in aluminum foil, then slide it into a gallon-size resealable freezer bag. Freeze for up to 2 months. Defrost at room temperature overnight before serving.
The center of a loaf of quick bread is the last section to bake. To test for doneness, stick a toothpick into the center of the loaf. The toothpick should come out dry or with a few crumbs. If there is wet batter on the toothpick, bake it in additional 5 minute increments until it’s cooked through.
Almond Flour Lemon Poppy Seed Bread
If the top of the loaf is getting brown before the center is done, place a piece of aluminum foil on top (no need to tuck it around the loaf pan—just lightly rest it on top of the loaf). It’ll prevent the bread from additional browning.
You’ll need 2 large lemons for this recipe. Three-quarters of the zest will go in the bread, and the other quarter will go in the glaze. And you’ll just need one of the lemons for juicing (for the glaze).
Don’t have almond extract? You can use vanilla extract instead. It obviously won’t have the same nutty taste, but it’ll still be delicious.
Lemon Poppyseed Cake • Kroll's Korner
To freeze the bread, make it according to recipe directions and let cool. Wrap the loaf in foil and then put into a resealable freezer bag. Freeze for up to 2 months. Let defrost at room temperature overnight before serving.
Calories: 386 kcal Carbohydrates: 56 g Protein: 5 g Fat: 16 g Saturated Fat: 3 g Polyunsaturated Fat: 8 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 44 mg Sodium: 283 mg Potassium: 94 mg Fiber: 1 g Sugar: 35 g Vitamin A: 97 IU Vitamin C: 3 mg Calcium: 79 mg Iron: 2 mg
I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...
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