Best 14 Lemon Poppy Seed Bread Recipes

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
• In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
• Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack. Mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest, if desired.

QUICK LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8x4 inch loaf pans.
• In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into two greased 8x4 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.

LEMON POPPY SEED ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
• Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds; stir to combine. Add flour, baking powder, cinnamon, and salt; mix thoroughly. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.

POPPY SEED LEMON BREAD

Steps:

• In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., In a small bowl, combine nutmeg butter ingredients; beat until blended. Refrigerate until serving.

LEMON BLUEBERRY POPPY SEED BREAD

Steps:

• Combine all streusel ingredients except butter in a small bowl and mix.
• Add butter, and mix using a fork or pastry blender.
• Set aside.
• In a large bowl, stir muffin mix and poppy seeds to combine and break up lumps.
• Add egg and water, stirring until moistened (about 50 strokes).
• Fold in rinsed blueberries and lemon peel.
• Pour into greased loaf pan.
• Sprinkle with streusel topping.
• Bake 57-62 minutes at 350 degrees.
• Cool 10 minutes.
• Remove from pan.
• Combine powedered ssugar and lemon juice in small bowl.
• Drizzle over loaf.
• Serve warm or cooled.

LEMON POPPY SEED AMISH FRIENDSHIP BREAD

Steps:

• In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl.
• In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans.
• Bake in a preheated 325 degree F oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.

LEMON BLUEBERRY POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour a 8 inch loaf pan.
• Rinse blueberries from mix with cold water and drain.
• For Bread: Combine muffin mix and poppy seeds in medium bowl. Add eggs and water, stir until moistened. Fold in blueberries and lemon peel.
• Pour into prepared pan.
• Bake at 350 degrees for 1 hour or until toothpick comes out clean.
• Cool in pan 10 minutes before removing from pan to cool completely.
• For Glaze: Combine powdered Sugar and lemon juice, stir until smooth. Drizzle over loaf.

LEMON BLUEBERRY POPPY SEED BREAD RECIPE

Steps:

• 1)Preheat oven to 350°. Grease and flour 8x4 loaf pan. 2)Rinse blueberries with water and drain. 3)Bread- Combine muffin mix and poppy seeds; stir to break up lumps. Add egg and water. Add blueberries and lemon peel. Pour into pan. Sprinkle topping over batter. Bake at 350°for 57-62 minutes. Check with toothpick. Cool in pan 10 minutes, loosen from pan. Cool completely. For drizzle - combine powdered sugar and lemon juice. Stir until smooth. Drizzle over loaf.

LEMON POPPY SEED SWEET BREAD

Steps:

• Place all ingredients in the machine. Program for Bread, Sweet, or Basic White Bread, and press start.

LEMON POPPY SEED AMISH FRIENDSHIP BREAD

Steps:

• 1. Ingredients 2 cups all-purpose flour 1 cup white sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 cup poppy seeds 2 (3 ounce) packages instant lemon pudding mix 1 cup Amish Friendship Bread Starter 2 eggs 1/2 cup milk 1/2 cup applesauce 2 teaspoons vanilla extract 1/2 cup vegetable oil In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl. In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans. Bake in a preheated 325 degree F(165 degrees C) oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.
• 2. I drizzle them with a powdered sugar icing

NORMA'S MOIST LEMON GLAZED POPPY SEED BREAD

Steps:

• 1. Preheat your oven to 350.
• 2. Greese bottom only of 4 (5-1/2 X 3 inch) loaf pans or one large loaf pan. Set aside.
• 3. Sift the flour,baking powder and salt into a large mixing bowl and add all the other ingredients.
• 4. Beat at medium speed, scraping bowl often, until mixture is well blended.
• 5. Pour and spread batter into prepared pans.
• 6. Bake for 30 to 40 minutes or until a toothpick inserted in center comes out clean.
• 7. Remove from oven and set on wire rack.
• 8. Stir together all glaze ingredients in small bowl and drizzle over warm bread loaves.
• 9. Cool for 10 minutes and remove from pans.
• 10. Wrap each loaf in clear wrap to keep moist. This bread does freeze well.

SKINNY MINNY LEMON POPPY SEED BREAD (FRUIT LOOP BREAD)

Steps:

• squeeze juice from 2 lemons (you should get 1/3 cup). use the rinds to get your zest.
• combine all ingredients and mix.
• bake in an 8 inches loaf pan sprayed with cooking spray for 30 minute at 350.

ORANGE OR LEMON- POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans. In a large bowl, combine flour, sugar, poppy seeds, baking powder, and salt. Add eggs, milk, vegetable oil, orange zest, vanilla extract, and almond extract; stir until dry ingredients are moistened. Pour batter into prepared loaf pans. Bake approximately 55 to 60 minutes or until a toothpick inserted in center comes out clean. Remove from oven and place on wire racks. While still hot, using a long-tined fork, poke holes in the top of the baked loaves. Pour Orange Glaze over loaves. Cool in pans for 10 minutes; remove from pans. Cool completely before slicing. Glaze: In a medium bowl, combine powdered sugar, orange juice, vanilla extract, and almond extract; stir until well blended.