Okay, friends, let’s talk about bread. Not just any bread, but the kind of bread that makes your whole house smell like a lemon grove and sunshine. The kind of bread that’s so moist and tender, it practically melts in your mouth. I’m talking about **Lemon Poppy Seed Bread**. It’s like a slice of happiness, honestly. If you love banana bread, but crave something a little brighter, a little zingier, then trust me, this is your new go-to. This one has been a staple in my kitchen for years, and it’s always a hit, whether it’s for a lazy Sunday brunch or a quick weekday treat.
What is lemon poppy seed bread?
Think of **Lemon Poppy Seed Bread** as the sunshine-infused cousin of your favorite coffee cake. It’s essentially a sweet loaf, bursting with the bright flavor of lemon and dotted with the delightful crunch of poppy seeds. The poppy seeds add a subtle nutty flavor that complements the lemon perfectly. The great thing about this bread is it’s not overly sweet – the lemon really balances everything out. It’s more of a sophisticated treat than a sugar bomb, if you know what I mean. It’s incredibly versatile; you can have it plain, toasted with a little butter, or even with a dollop of yogurt. Plus, a simple lemon glaze takes it to the next level of deliciousness.
Why you’ll love this recipe?
Honestly, where do I even start? What I love most about this recipe is how effortlessly delicious it is.
• **Flavor**: That vibrant lemon flavor is seriously addictive. It’s not just lemony, it’s *zingy* lemony, thanks to both the zest and juice. And the poppy seeds? They offer a lovely textural contrast and a subtle nutty undertone that’s just divine. It’s sweet but balanced, making it perfect for breakfast, brunch, or even a light dessert.
• **Simplicity**: This **Lemon Poppy Seed Bread** recipe is surprisingly simple to make. It’s pretty much a mix-and-bake situation. No fancy equipment or techniques required. I’ve made this countless times and it’s always reliable.
• **Cost-efficiency**: The ingredients are all pretty common pantry staples – flour, sugar, eggs, lemon (of course!). You probably have most of them on hand already. No need to break the bank for fancy ingredients.
• **Versatility**: This isn’t just a bread; it’s a blank canvas. Feel free to add blueberries, swap the lemon for orange, or add a sprinkle of nuts on top. I sometimes throw in a handful of white chocolate chips – trust me, it’s amazing. If you are looking for some fun variations I suggest checking out my Lemon Blueberry muffins or my lemon bundt cake recipe.
How do I make lemon poppy seed bread?
Quick Overview
Making this **Lemon Poppy Seed Bread** is as simple as whisking, mixing, and baking. We’ll start by combining the dry ingredients, then the wet. Gently combine them, fold in the poppy seeds, and pour into a loaf pan. After baking to golden perfection, drizzle with a simple LEMON GLAZE while it’s still warm. The glaze soaks in and adds an extra layer of lemony goodness. This recipe is foolproof, and the result is a moist, flavorful loaf that everyone will love.
Ingredients
For the Main Batter:
* 2 1/2 cups all-purpose flour: I always use unbleached for the best flavor.
* 1 teaspoon baking powder: Make sure it’s fresh! Old baking powder won’t give you the rise you need.
* 1/2 teaspoon baking soda: This helps with the browning and gives the bread a nice, tender crumb.
* 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
* 1 cup granulated sugar: You can also use caster sugar for a finer crumb.
* 1/2 cup unsalted butter, softened: Make sure it’s *softened*, not melted!
* 2 large eggs: Use room temperature eggs for best results.
* 1 cup buttermilk: This is key for a moist bread. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk. Let it sit for 5 minutes before using.
* 1/4 cup vegetable oil: Adds extra moisture.
* 1/4 cup lemon juice: Freshly squeezed is always best!
* 2 tablespoons lemon zest: This is where the real lemon flavor comes from.
* 2 tablespoons poppy seeds: Adds a nutty flavor and a nice visual appeal.
For the Glaze:
* 1 cup powdered sugar: Sift it to avoid any lumps. * 3-4 tablespoons lemon juice: Fresh is best!
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour for extra insurance. This ensures the bread comes out easily. What is worse than bread sticking to the pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Set aside. What is the importance of whisking to evenly distribute the ingredients? How do baking soda and baking powder work together?
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in buttermilk, oil, lemon juice, and lemon zest. Make sure the butter is properly creamed with the sugar. It should be pale and fluffy. What is the best way to incorporate air into bread?
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! If you overmix the flour, the gluten will develop, which can result in a tough bread. What should I do if my batter is lumpy?
Step 5: Prepare Filling
Stir in the pumpkin seeds until evenly distributed throughout the batter. I like to fold them in gently to avoid deflating the batter. If you like to toast the poppy seeds in a dry skillet before adding them to the batter, you can also toast them in the same skillet. Why is it so nutty?
Step 6: Layer & Swirl
What is the best way to spread the batter in a loaf pan? If you want to create a swirl pattern on top of Ice Cream, you can use skewers or pliers. Just drag it through the batter in a figure-eight motion. Why does bread bake so beautifully?
Step 7: Bake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. I start checking for doneness around 50 minutes. What are the different types of ovens and how do they differ? If the top starts to brown too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While bread is still warm, whisk together the powdered sugar and lemon juice until smooth. Do you drizzle the glaze over bread? If you prefer a thicker glaze, use less lemon juice.
Step 9: Slice & Serve
Once the glaze has set, slice and serve. What is a good recipe for Lemon Poppy Seed Bread? You can toast it and spread it with butter or cream cheese.
What should I serve it with?
This **Lemon Poppy Seed Bread** is so versatile! Here are a few ideas for serving:
For Breakfast: Serve a slice alongside a cup of hot coffee or a latte. It pairs perfectly with a bright, citrusy breakfast blend.
For Brunch: Add it to a brunch spread with fresh fruit, yogurt parfaits, and scrambled eggs. Its bright flavor complements savory dishes beautifully.
As Dessert:Serve warm with vanilla ice cream or whipped cream. What is the flavor of lemon in ice cream?
For Cozy Snacks: Enjoy a slice with a cup of tea on a chilly afternoon. It’s the perfect comfort food.
My family loves this bread with a side of fresh berries and whipped cream. What is the perfect way to start the day or enjoy a treat in the afternoon? What are some good potluck recipes to make for a great crowd pleaser?
How do I make Lemon Poppy Seed Bread?
What is the best lemon poppy seed bread? What are some of the best tips and tricks I’ve learned over the years?
What is Zest with Love? Don’t skimp on the lemon zest! That’s where most of the lemon flavor comes from. Make sure to only zest the yellow part of the lemon, avoiding the white pith, which can be bitter. I use a microplane for the finest zest.
Creaming Power: Cream the butter and sugar until they’re light and fluffy. This can take a few minutes, but it’s worth it. The mixture should be pale and airy. This step is crucial for incorporating air into the batter, which results in a tender bread.
Don’t Overmix: Overmixing develops the gluten in the flour, which can make the bread tough. Mix the wet and dry ingredients until just combined. A few lumps are okay. I usually stop mixing when I still see streaks of flour and then gently fold everything together until it’s uniform.
Buttermilk Magic: What Buttermilk adds moisture and a slight tang to the bread. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk. Let it sit for 5 minutes before using. I’ve even used plain yogurt thinned with a little milk in a pinch, and it works surprisingly well.
Baking Smart: Bake the bread until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes. Ovens can vary, so it’s important to keep an eye on it. If the top starts to brown too quickly, you can tent it with foil. I also rotate the pan halfway through baking to ensure even browning.
Glaze Goals: Drizzle the glaze over the bread while it’s still warm. This allows the glaze to soak into the bread, making it extra flavorful. If you prefer a thicker glaze, use less lemon juice. I like to let the glaze drip down the sides of the bread for a beautiful presentation.
I’ve learned these tips the hard way, through batches that were too dry, too tough, or not lemony. Is this recipe a winner?
What are some Storing and Reheating Tips?
Want to enjoy this **Lemon Poppy Seed Bread** for days to come? Here’s how to store it properly:
Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. This is perfect if you plan to enjoy it within a few days.
Refrigerator Storage: For longer storage, wrap the bread tightly in plastic wrap and then store it in an airtight container in the refrigerator for up to a week. The refrigerator will keep it fresh longer, but it might dry out a bit, so make sure it’s well-wrapped.
Freezer Instructions: To freeze the bread, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Freeze for up to 2 months. Let it thaw overnight in the refrigerator before serving. You can also slice the bread before freezing it, so you can take out individual slices as needed.
Glaze Timing Advice: If you’re planning to store the bread for more than a day, it’s best to glaze it just before serving. This prevents the glaze from getting sticky or melting.
Frequently Asked Questions
Final Thoughts
This **Lemon Poppy Seed Bread** is more than just a recipe; it’s a little slice of sunshine. It’s perfect for brightening up your day, sharing with loved ones, or simply enjoying a quiet moment with a cup of coffee. I truly hope you give this recipe a try. I know you’ll fall in love with its bright, lemony flavor and moist, tender crumb. If you enjoyed this recipe, be sure to check out my other quick bread recipes like my double chocolate banana bread. Happy baking, friends! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think, and don’t forget to rate the recipe!
Lemon Poppy Seed Bread
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 0.25 cup lemon juice
- 2 tablespoons poppy seeds
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together oil, eggs, buttermilk, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Stir in poppy seeds.
- Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
