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Lemon poppy seed bread is sweet, tangy, and so delicious! Add the optional lemon glaze to create the perfect dessert bread.
Lemon poppy seed bread or lemon poppyseed bread, no matter how you spell it, the outcome is still the same.
A scrumptious dessert bread recipe that can round out any meal. For today, we’re sharing our lemon poppy seed bread from scratch.
That mean’s you’re going to create a lemon bread without cake mix. On top of that, Kim has included a lemon glaze recipe you’re sure to love.
So, let’s get started!
Special Equipment for Recipe:
- 9 by 5 inch Loaf Pan
- Hand Mixer (optional)
Fortunately, you don’t need a lot of special equipment for this easy dessert bread. As long as you have a loaf pan, you can make this recipe.
Oh, if you don’t have poppy seeds, then try this lemon quick bread recipe with lemon glaze.
How to make lemon poppy seed bread?
First, preheat the oven to 350 degrees F. and spray the loaf pan with non-stick cooking spray.
After that, grab a large mixing bowl and add the flour, baking powder, salt, and poppy seeds. Use a whisk or fork to combine the dry ingredients.
Next, in a separate mixing bowl, use your whisk or a hand mixer to combine the sugar, oil, milk, eggs, lemon juice, lemon zest, and vanilla extract.
Now, add the wet ingredient mixture to the dry ingredients. I recommend using your whisk or rubber spatula to combine everything.
Then, once everything is mixed, transfer it to the loaf pan. The batter should be a little runny, but that will ensure it’s a moist lemon poppy seed bread.
Last, place the filled loaf pan into the oven to bake for about fifty (50) minutes or until it passes the, “toothpick,” test.
When the dessert bread is done, wait about five (5) minutes before removing it from the pan.
Also, wait until it has come to room temperature before slicing the loaf. Otherwise, it may crumble and fall apart if it’s too hot.
That’s it, your easy lemon poppy seed bread recipe is done! Kim and I hope you enjoy this dessert and wish you all the best 🙂
How to make an easy lemon glaze?
All you need to do is whisk together one (1) cup of powdered sugar, two (2) tablespoons lemon juice, and one (1) teaspoon of vanilla extract in a small mixing bowl.
Drizzle the glaze over the finished and cooled lemon bread and serve. Keep in mind the bread will absorb the glaze over time.
So, you may want to keep it separate and pour the glaze over each serving. Either way, it’s delicious no matter how you serve it!
Looking for more easy dessert bread recipes?
If you like this recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!
Lemon Poppy Seed Bread
Equipment
Ingredients
- 1 1/2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Tablespoon Poppy Seeds
- 1 Cup Granulated Sugar
- 1/2 Cup Canola Oil (or vegetable oil)
- 3/4 Cup Milk
- 2 Large Eggs
- 2 Teaspoons Lemon Juice
- 2 Teaspoons Lemon Zest
- 1 Teaspoon Vanilla Extract
Lemon Glaze (optional)
- 1 Cup Powdered Sugar
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat oven to 350 degrees F., and spray a 9 x 5-inch loaf pan with cooking spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and poppy seeds. In a separate medium bowl, combine the sugar, oil, milk, eggs, lemon juice, lemon zest, and vanilla. Pour the wet ingredients into the dry ingredients, and stir until just combined. Transfer the batter to the prepared loaf pan.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before slicing or adding glaze.
- Store in an airtight container for up to 3 days.
Lemon Glaze (optional)
- In a small bowl, combine the powdered sugar, lemon juice, and vanilla. If the glaze is too thick add more lemon juice (to taste) or a little milk to thin it out. Drizzle the glaze over the cooled bread and serve.
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