This Lemon Poppy Seed Bread is the perfect sweet treat for spring and summer! It’s so moist and tender, subtly sweet, and combines the bright flavor of lemon with the nutty flavor of poppy seeds. It’s finished off with a simple homemade lemon glaze!
Easy Lemon Poppy Seed Bread with Glaze
Quick breads are some of the most versatile recipes! You can enjoy them with breakfast, as a snack, or as dessert! And one of the best parts is that most of them are basically effortless to prepare!
This lemon poppy seed bread is one of my favorites! It’s made with ingredients you probably already have in your kitchen and requires just 15 minutes of prep!
This mouthwatering sweet bread is flavored with the freshness of lemon and the nuttiness of poppy seeds—a combination that is truly delicious.
And it’s so darn easy! Just mix everything up in a bowl, pour it into a loaf pan, bake, then top it off with your simple and sweet lemon glaze.
How to Make Poppy Seed Bread with Glaze
This delicious lemon poppy seed loaf with glaze requires just a few basic ingredients and a little bit of hands-on time! Here’s a summary of the recipe.
Scroll to the recipe card below for ingredient amounts and full instructions.
- In a bowl, sift the flour, then whisk in sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds.
- In a separate bowl, mix together milk, eggs, oil, and vanilla.
- Add the wet ingredients to the dry ingredients, then stir until just combined.
- Transfer the mixture to a greased loaf pan, then bake at 350ºF until a knife inserted into the center comes out clean. Cool completely.
How to Make Glaze for Lemon Poppy Seed Bread
- In a bowl, combine powdered sugar and lemon juice until the sugar is dissolved. Adjust the texture as needed.
- After the bread is cooled, drizzle the top with the glaze, then slice and serve.
Tips for Poppy Seed Bread
- To find poppy seeds, check the baking aisle of your local grocery store. They will likely be there. You can also order them online.
- If you can’t find poppy seeds, simply omit them and make plain lemon bread with lemon glaze!
- Use whatever milk you have on hand. Any kind will work! Just be aware that the texture may change depending on the fat content of the milk you use.
- Grease the pan. This makes it easier to get the bread out and prevents it from burning on the bottom. Or line it with parchment paper for easy cleanup!
- Sift the flour. This helps prevent it from clumping up in the batter.
- Don’t over-mix. Overworking the mixture can result in tough, dense bread.
- Check for doneness. The cooking time can vary depending on your oven and your pan. To make sure your loaf is done, insert a knife into the very center. If it comes out clean, then your bread is done.
- Cool before glazing. If you add the glaze while the loaf is still hot, then it will just melt off.
- If your glaze is too runny, add more powdered sugar (one tablespoon at a time) until your desired consistency is reached.
- If your glaze is too thick, add more lemon juice or warm water until your desired texture is reached.
Storage and Reheating
Storage: Store any leftovers from your lemon poppy seed loaf in an airtight container at room temperature for up to 4 days. I don’t recommend storing it in the fridge as it will get dried out more quickly.
Freezing: If you plan to freeze your lemon poppy seed bread, I recommend doing so without the glaze. Simply let it cool completely, wrap it tightly in plastic wrap and foil, then freeze for 2-3 months.
When you’re ready to enjoy, thaw overnight on the counter or in the microwave, add the glaze, then serve.
Recipe Card with Ingredient Amounts and Instructions
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons lemon zest
- 1 tablespoon poppy seeds
- ½ cup milk
- 2 large eggs
- ¼ cup canola oil, or other neutral tasting oil
- 1 teaspoon pure vanilla extract
Lemon Sugar Glaze
- 1 cup powdered sugar, or more for thicker glaze
- 4 tablespoons freshly squeezed lemon juice, freshly squeezed
- warm milk, or water as needed, for a thinner glaze
For the Bread
- Preheat the oven to 350°F, and spray a 9x5-inch loaf pan with cooking spray. Set aside.
- In a mixing bowl, sift the flour and whisk in the sugar, baking powder, baking soda, salt, lemon zest and poppy seeds.1 ½ cups all-purpose flour¾ cup granulated sugar½ teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt2 teaspoons lemon zest1 tablespoon poppy seeds
- In a second bowl, combine the milk, eggs, canola oil and vanilla extract.½ cup milk2 large eggs¼ cup canola oil1 teaspoon pure vanilla extract
- Add the wet ingredients to the dry ingredients, and stir just until combined.
- Pour the mixture into the loaf pan, and smooth into an even layer.
- Bake for 30-40 minutes until the surface cracks and has a golden color. A knife inserted in the center should come out clean when the bread is cooked through.
For the Lemon Glaze
- While the bread bakes, make the lemon glaze. Combine the powdered sugar with the lemon juice. Stir until the sugar is dissolved. If needed, add warm water one tablespoon at a time until the desired texture is reached. For a thicker glaze add more powdered sugar.1 cup powdered sugar4 tablespoons freshly squeezed lemon juicewarm milk
- Remove the loaf from the oven and cool on a rack for 10-15 minutes before removing it from the pan and transferring to a wire rack to cool completely.
- After the bread cools completely, drizzle with the lemon-sugar glaze.
- Slice and serve. See post for storage options.