Best 8 Lemon Poppy Seed Breads Recipes

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When life gives you lemons, you make lemon poppy seed bread! This classic treat is a delightful combination of tangy lemon and crunchy poppy seeds, baked into a moist and fluffy loaf. It's perfect for breakfast, brunch, or as an afternoon snack. With so many different recipes available, finding the best one can be a challenge. In this article, we'll guide you through the essential ingredients and techniques needed to create the perfect lemon poppy seed bread, ensuring a flavorful and memorable experience.

Here are our top 8 tried and tested recipes!

LEMON POPPY SEED BREAD



Lemon Poppy seed Bread image

Lemon Poppy Seed Bread with a sweet lemon orange glaze is one of my favorite easy quick bread recipes.

Provided by Lauren Allen

Categories     Breakfast     Dessert     Side Dish     Snack

Time 1h5m

Number Of Ingredients 15

3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 Tablespoons poppy seeds
2 teaspoons lemon juice
2 teaspoons lemon zest ((grated lemon peel))
1 cup oil ((vegetable or canola oil))
3 large eggs
1 1/2 cups milk
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/4 cup orange juice
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees F . Line the bottom of two 9-inch loaf pans with a piece of parchment or wax paper. Spray the sides of the pan lightly with cooking spray.
  • Mix together flour, salt, baking powder and poppy seeds. In a separate bowl mix together the sugar, milk, eggs, lemon juice, lemon zest, oil, and vanilla.
  • Add the wet ingredients and stir until just combined. Divide batter evenly between the prepared pans.
  • Bake for 50 minutes - 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool for 5 minutes before inverting onto a wire rack.

Nutrition Facts : Calories 198 kcal, Carbohydrate 40 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 161 mg, Sugar 27 g, ServingSize 1 serving

LEMON POPPY SEED BREAD



Lemon Poppy Seed Bread image

The days that I have extra time for baking are few and far between. That's why this extra-quick bread is perfect. You and your family will love the ease of preparation and the delicious flavor.

Provided by Taste of Home

Time 45m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 7

1 package white cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1 cup warm water
4 large eggs, room temperature
1/2 cup canola oil
4 teaspoons poppy seeds
Optional: confectioners' sugar and lemon zest

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.

Nutrition Facts : Calories 112 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON POPPY SEED BREAD



Lemon Poppy Seed Bread image

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.

Provided by Sally

Categories     Dessert

Time 1h30m

Number Of Ingredients 15

2 cups (250g) all-purpose flour (spoon & leveled)
4 teaspoons poppy seeds
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, at room temperature
3/4 cup (150g) granulated sugar
1/3 cup (80ml) vegetable oil
1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature
2/3 cup (160ml) whole milk, at room temperature
3 Tablespoons (45ml) lemon juice
1 Tablespoon lemon zest
1/2 cup (60g) confectioners' sugar
1 Tablespoon (15ml) lemon juice
optional: candied lemon slices (I followed this tutorial to make them)

Steps:

  • Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
  • Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.
  • Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes.
  • Cool bread completely in the pan set on a wire rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.*
  • *This doesn't yield a lot of glaze- just a light layer. Feel free to double the glaze if you want more.* Whisk the confectioners' sugar and lemon juice together. Drizzle over bread while it's still warm in the loaf pan or after it cools.
  • Slice and serve. Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.

QUICK LEMON POPPY SEED BREAD



Quick Lemon Poppy Seed Bread image

This is an easy, deliciously moist bread that my kids love and can make themselves.

Provided by Marian Collins

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 20

Number Of Ingredients 6

1 (18.25 ounce) package lemon cake mix
4 eggs
½ cup vegetable oil
1 (3 ounce) package instant lemon pudding mix
1 cup water
¼ cup poppy seeds

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.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 24.1 g, Cholesterol 43.8 mg, Fat 10.3 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 264.6 mg, Sugar 11.5 g

LEMON POPPY SEED BREAD



Lemon Poppy Seed Bread image

A delicious and easy poppy seed bread made from scratch.

Provided by Margie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 20

Number Of Ingredients 13

3 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons baking powder
1 ½ tablespoons poppy seeds
2 ½ cups white sugar
1 ⅛ cups vegetable oil
3 eggs
1 ½ cups milk
1 ½ teaspoons vanilla extract
1 ½ teaspoons lemon extract
¼ cup orange juice
¾ cup white sugar
½ teaspoon lemon extract

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.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 48.3 g, Cholesterol 29.4 mg, Fat 14 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 229.6 mg, Sugar 33.8 g

LEMON POPPY SEED BREAD



Lemon Poppy Seed Bread image

Make and share this Lemon Poppy Seed Bread recipe from Food.com.

Provided by Meg Sweetland Baker

Categories     Quick Breads

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 16

3 eggs
2 1/4 cups sugar
1 1/2 cups milk
1 1/8 cups olive oil
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons vanilla extract
1 1/2 tablespoons almond extract
1 1/2 tablespoons lemon extract
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 cup powdered sugar
1/4 cup orange juice
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 1/2 teaspoons lemon extract

Steps:

  • Mix together the eggs, sugar, milk, oil, poppy seeds, and extracts.
  • Sift together the flour, salt and baking powder. Add this to the egg mixture.
  • Mix together 1-2 minutes.
  • Preheat oven to 350°F
  • Pour batter into 2 greased bread pans.
  • Bake 1 hour at 350°F.
  • Just before it's done, make the glaze. Mix powdered sugar, orange juice and extracts.
  • Remove loaves from oven.
  • Pour glaze over loaves while still in the pans.
  • Cool for 30 minutes, remove from pans and cool on racks.

Nutrition Facts : Calories 324.4, Fat 14.1, SaturatedFat 2.4, Cholesterol 34.3, Sodium 222.2, Carbohydrate 44.6, Fiber 0.6, Sugar 29.1, Protein 3.6

LEMON POPPY SEED BREAD



Lemon Poppy Seed Bread image

Make and share this Lemon Poppy Seed Bread recipe from Food.com.

Provided by Jules211

Categories     Quick Breads

Time 1h

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons lemon zest
1/4 cup lemon juice, plus
1 tablespoon lemon juice
2 cups flour
2/3 cup sugar
2 teaspoons poppy seeds
3/4 cup pineapple juice
1/2 teaspoon almond extract
2 large eggs
3 tablespoons corn oil
1/2 cup confectioners' sugar

Steps:

  • Pre heat oven 350.
  • Spray 9x5x3" loaf pan with butter falvored spray (Pam).
  • Stir together zest, lemon juice.
  • Measure out 1 Tbsp put in a small bowl cover and refrigerate for icing.
  • Set aside remaining mixture.
  • Stir together in another bowl flour, sugar, and poppy seeds.
  • Make a well in the center.
  • Mix the pineapple juice, almond extract, egg, oil, into the lemon juice mixture.
  • Mix well.
  • Pour into the flour well.
  • Stir until just combined.
  • DO NOT OVER MIX! IT'S SUPPOSED TO BE SLIGHTLY LUMPY!
  • Bake 40- 50 minutes or until cake tester or tooth pick comes out clean.
  • Remove from pan.
  • Cool on rack for at least 20 minutes before glazing.
  • To make glaze whisk lemon juice mixture with 1/2 cup of confectioners sugar. Whisk until smooth.
  • Drizzle over loaf.
  • Slice and enjoy!

Nutrition Facts : Calories 130.3, Fat 1.8, SaturatedFat 0.3, Cholesterol 26.4, Sodium 9.5, Carbohydrate 26.1, Fiber 0.6, Sugar 13.5, Protein 2.5

LEMON POPPY SEED BREADS



Lemon Poppy Seed Breads image

Categories     Bread     Blender     Dairy     Breakfast     Brunch     Bake     Lemon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 small loaves

Number Of Ingredients 13

2 2/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/4 cup poppy seeds
2 sticks (1 cup) unsalted butter, softened
1 1/4 cup sugar
1 tablespoon plus 1 teaspoon freshly grated lemon zest
1 1/2 teaspoons vanilla
3 large eggs
1/3 cup milk
For the syrup
1/2 cup fresh lemon juice
1/2 cup sugar

Steps:

  • Into a bowl sift together the flour, the baking powder, and the salt and stir in the poppy seeds. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the vanilla. Beat in the eggs, 1 at a time, and the milk and beat the mixture until it is combined well. Add the flour mixture and beat the batter until it is just combined. Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean.
  • Make the syrup while the breads are baking:
  • In a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and keep the syrup warm.
  • Poke the tops of the breads immediately all over with a skewer, brush them with some of the syrup, and let the breads cool in the pans on the rack for 5 minutes. Invert the breads onto the rack and poke all sides of them all over with the skewer. Brush the breads with the remaining syrup and let them cool, right sides up. Wrap the breads in plastic wrap and foil and let them stand overnight. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Tips:

  • For a fluffier bread, cream the butter and sugar together until light and fluffy before adding the eggs.
  • Be sure to zest the lemon finely, as larger pieces of zest can be bitter.
  • If you don't have poppy seeds, you can substitute another type of seed, such as chia seeds or flax seeds.
  • Don't overmix the batter, as this can result in a tough bread.
  • Bake the bread until a toothpick inserted into the center comes out clean.
  • Let the bread cool completely before slicing and serving.

Conclusion:

Lemon poppy seed bread is a classic recipe that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its bright citrus flavor and crunchy poppy seeds, this bread is sure to be a hit. So next time you're looking for a delicious and easy-to-make bread, give lemon poppy seed bread a try!

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