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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Bread / Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

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By: Leigh Anne WilkesPosted: 4/04/19Updated: 1/18/22

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

Four loaves of lemon poppyseed bread

Lemon poppy seed bread is a sure sign that spring is here!

Four loaves of lemon poppy seed bread

Nothing says Easter and springtime more 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 bread to include in your Easter Brunch/Breakfast menu you might want to consider a loaf or two of lemon poppy seed bread.

Lemon poppy seed bread on a cooling rack

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 peel in the batter  for a subtle lemon flavor and and then a nice sugary, lemony coating on top that soaks into the bread as it cools creating a lovely sugary topping to the bread.

The recipe calls for dividing the batter among four small mini loaf pans. It makes it easy to wrap them up and give them as gifts to friends and neighbors. You can also make 2 large loaves if you prefer.

Lemon poppy seed bread in foil pans

How to Make Lemon Poppy Seed Bread

  • Grease only the bottoms of your loaf pan, whether you use four mini ones or two large ones.
  • The batter is thick, like cake batter.  To make sure you have even amounts of batter in each pan, use a kitchen scale to weigh each pan.
  • Bake for about 30-40 minutes or until a toothpick comes out clean if using mini loaf pans.  For full size loaf pans, bake for 45-50 minutes or until toothpick comes out clean.
  • Mix up your glaze while the loaves are baking.  Pour the glaze over the loaves right after taking them out of the oven, you want them nice and warm.  The glaze will fill in down the sides of the bread creating a delicious lemony glaze over the whole loaf.  Allow them to cool in the pans for about 10 minutes before removing them.
Four mini loaves of Lemon Poppy seed Bread

So it’s up to you, enjoy all four loaves yourself (I promise I won’t tell) or wrap up a loaf or two and share this lemon goodness with someone! But sharing is so much more fun. If you  need a set of mini loaf pans check out these.

Slices of lemon poppyseed bread

Can You Freeze Lemon Poppy seed Bread?

Yes!  It freezes really well.  Just wrap it up air tight in plastic wrap and then in a layer of foil to make sure it is well protected against freezer burn.  It will last in the freezer for 3 months.

You might also enjoy these sweet breads:

The Best Banana Bread

Pumpkin Bread

Peanut Butter and Jelly Banana Bread

Lemon Poppy Seed Bread Recipe

4.50 from 8 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
Cook:30 minutes
Total:45 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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  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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