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Home / Latest Posts / Recipes / Cuisine / American / Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

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By: Leigh Anne WilkesPosted: 4/04/23Updated: 4/28/25

This post may contain affiliate links. Please see disclosure policy here.

Four loaves of lemon poppyseed bread

Lemon poppy seed bread is a moist loaf of sweet lemon bread, speckled with poppy seeds and topped with a delicious lemon glaze. A sure sign that spring has arrived.

Four loaves of lemon poppy seed bread

Nothing says Easter and springtime more to me than lemon! We love lemon anything at our house, be it sweet or savory. I especially like my lemon when it’s combined with poppy seeds!  If you are looking for a nice, light sweet treat, a loaf or two of lemon poppy seed bread is the perfect recipe.

One of the things I love about this recipe is that it has a nice light lemon flavor.  Even non lemon lovers will enjoy it. There is lemon zest in the batter for a subtle lemon flavor and and then a nice sweet, lemony glaze on top that soaks into the bread as it cools creating a lovely sugary topping to the bread.

Lemon poppy seed bread on a cooling rack

Ingredients Needed

  • All Purpose Flour
  • Sugar
  • Butter
  • Eggs
  • Milk, 2% or whole
  • Baking Powder
  • Salt
  • Lemon, juice and zest
  • Poppy Seeds
Lemon poppy seed bread in foil pans

How to Make Lemon Poppy Seed Bread

  • Heat oven to 350 degrees. Grease bottom only of four (5 1/2 x 3 inch) mini loaf pan or 1 full size bread pans. Set aside.
  • Cream together butter and sugar. Add in eggs one at a time.  
  • Add in dry ingredients, milk, poppy seeds and lemon zest and stir just until combined.
  • Spread batter evenly into prepared pans.
  • Bake at 350 degrees F until toothpick inserted in center comes out clean, about 30-40 minutes
  • Stir together melted butter, sugar, and lemon juice in small bowl.
  • Drizzle over warm bread loaves.
  • Cool 10 minutes and remove from pans.
Four mini loaves of Lemon Poppy seed Bread

Tips from leigh Anne

  1. The recipe calls for dividing the batter among four small mini loaf pans, but you can also make 2 large loaves if you prefer. Increase baking time to 45-50 minutes.
  2. Grease only the bottoms of your loaf pan, whether you use four mini ones or two large ones.
  3. To make sure you have even amounts of batter in each pan, use a kitchen scale to weigh each pan. This will ensure the loaves bake at the same time.
  4. Pour the glaze over the loaves right after taking them out of the oven, you want them nice and warm. 
Slices of lemon poppyseed bread

Frequently Asked Questions

Can I freeze lemon poppy seed bread?

This recipe freezes really well. Wrap tightly with plastic wrap and then foil.  It will last in the freezer for 3 months.

How can I tell if my poppy seeds have gone bad?

Poppy seeds have a high oil content and can go bad quickly. They should have a sweet, nutty smell. They should also taste mildly sweet and nutty. If they taste off it is best to throw them away and use new poppy seeds.

Check out more of my quick bread recipes:

  • The Best Banana Bread
  • Pumpkin Bread
  • Peanut Butter and Jelly Banana Bread
4.56 from 9 votes
Four loaves of lemon poppyseed bread

Lemon Poppy Seed Bread

Recipe From: Leigh Anne Wilkes
Delicious lemon poppy seed bread that is quick and easy to make.  This recipe makes 2 large or 4 mini loaves of lemon poppy seed bread.
serves: 16 servings
Prep:15 minutes minutes
Cook:30 minutes minutes
Total:45 minutes minutes
Rate Recipe

Ingredients

  • 1 1/4 C sugar
  • 1 C butter softened
  • 3 eggs
  • 2 1/4 C all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3/4 C milk
  • 2 Tbsp poppy seeds
  • 1 Tbsp freshly grated lemon peel

Glaze

  • 1/2 C sugar
  • 3 Tbsp butter melted
  • 4 tsp lemon juice

Instructions

  • Heat oven to 350 degrees. Grease bottom only of four (5 1/2 x 3 inch) mini loaf pan or 1 full size bread pans. Set aside.
  • Cream together butter and sugar. Add in eggs one at a time.  
  • Add in dry ingredients, milk, poppy seeds and lemon peel.  Stir just until combined.
  • Spread batter evenly into prepared pans. Bake for 30-40 minutes or until toothpick inserted in center comes out clean.
  • Stir together all glaze ingredients in small bowl.
  • Drizzle over warm bread loaves. Cool 10 minutes and remove from pans.

Nutrition Facts:

Calories: 294kcal (15%) Carbohydrates: 36g (12%) Protein: 3g (6%) Fat: 15g (23%) Saturated Fat: 9g (56%) Cholesterol: 68mg (23%) Sodium: 283mg (12%) Potassium: 103mg (3%) Sugar: 22g (24%) Vitamin A: 485IU (10%) Vitamin C: 1mg (1%) Calcium: 60mg (6%) Iron: 1.1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread
Cuisine:American
Four loaves of lemon poppyseed bread
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4.56 from 9 votes (9 ratings without comment)

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  1. Kristy says

    Posted on 4/3 at 10:06 am

    Looks fantastic! I haven’t eaten that in so long, must put it on my list of more recipes I want to try!

    Reply
  2. Rebecca Luke says

    Posted on 4/1 at 9:44 pm

    mmmm. Yummy! Did you get my e-mail with the recipe Leigh Ann? I couldn’t tell if it actually sent or not, and I didn’t want you to get like 7 e-mails of the same thing!

    Reply
  3. Melissa says

    Posted on 4/1 at 3:44 pm

    That looks delicious! I will be definitely trying this recipe!

    Reply

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