Best 2 Lemon Poppyseed Bread Recipes

Welcome to the delectable world of lemon poppyseed bread! This classic treat is a symphony of flavors and textures, combining the bright citrusy zing of lemon with the delicate crunch of poppy seeds. Whether you're a seasoned baker or a kitchen novice, embarking on a lemon poppyseed bread-making journey is an adventure that will tantalize your taste buds and fill your home with an irresistible aroma. Let's dive into the world of lemon poppyseed bread and explore the secrets behind creating the perfect loaf.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI LEMON POPPYSEED BREAD

Zucchini Lemon Poppyseed Bread image

I wanted to try something a little different when I found several containers of poppy seeds while organizing my spice cabinet. Since it was summertime and zucchini was coming in droves, this is what I came up with. I based this off of recipe #17123, but made enough changes thought it was worth adding my own version. This would probably be delicious with a lemon glaze as well. Enjoy!!

Provided by jesrn2000

Categories Breads

Time 1h20m

Yield 2 Loaves

Number Of Ingredients 14

Ingredients

2 cups sugar
3 eggs
1 tablespoon vanilla
1/2 cup vegetable oil
1/2 cup milk
2 small lemons, zest of or 1 large lemon, zest of
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups white whole wheat flour
1 cup all-purpose flour
1 tablespoon cinnamon
2 -3 tablespoons poppy seeds
3 cups shredded zucchini or 1 large zucchini

Steps:

Preheat oven to 375 degrees.
In a medium bowl, combine flours, soda, powder, cinnamon & poppy seeds; set aside.
In a large bowl, combine sugar, eggs, oil, milk, lemon juice, zest & salt.
Mix dry ingredients into wet until combined.
Stir in shredded zucchini.
Divide batter into 2 regular-sized greased and floured loaf pans (I make a parchment paper sling longways in the pans to help the breads come out more easily).
Bake for approximately one hour, turning temp down to 350 for last 15 minutes or so if loaves are getting too brown.
Cool for 10 minutes in pans, then place on a rack to cool completely.

LEMON POPPYSEED BREAD

Lemon Poppyseed Bread image

This is my signature bread and I have been making it for 20 years and never posted the recipe. It is an extremely moist bread and always requested by family and friends for any occasion. Hope you enjoy it as much as we do. It also freezes well.

Provided by Stephanie Dodd

Categories Sweet Breads

Time 50m

Number Of Ingredients 6

Ingredients

1 box lemon cake mix (do not use cake mix with pudding in it)
1 box lemon instant pudding (small)
4 eggs
1/2 c oil
1 c water (i use 1/2 water and 1/2 lemon juice)
1/8 c poppyseeds

Steps:

1. Stir ingredients well; do not use mixer. Pour into two greased loaf pans. Bake 40 - 45 minutes or until toothpick inserted in center comes out clean Since you add pudding to this cake mix, buy a mix without pudding in it.
2. Glaze: powdered sugar and lemon juice. Just add lemon juice until glaze consistency. Pour over loaves and cool in pans for 10 minutes. Invert. Wrap well in plastic wrap.

Tips:

Use fresh lemon zest and poppy seeds. This will give your bread the best flavor.
Don't overmix the batter. Overmixing will make the bread tough.
Bake the bread until a toothpick inserted into the center comes out clean. Overbaking will dry out the bread.
Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.

Conclusion:

Lemon poppyseed bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's also a great gift for friends and family. With its bright citrus flavor and crunchy poppy seeds, lemon poppyseed bread is sure to be a hit with everyone who tries it.