Calling all lemon lovers! Have I got a sweet treat for you! Lemon Poppyseed Bread with an incredible glaze is one of my favorite easy quick bread recipes. Tender, moist, and perfect for any occasion!
My family—especially my kids—love when I make a few loaves of bread (of any kind) during the week to have for snacks. I make anything from blueberry bread to apple fritter bread, and now this yummy lemon poppy seed bread!
Believe me, when I say this bread goes so well with a cup of coffee, and my kiddos love having it as their mid-morning or afternoon snack. The bread is moist, full of flavor, and a perfect and quick, sweet treat to enjoy on the-go. This is also great to freeze—or wrap-up and give to friends/neighbors/family.
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Lemon Poppyseed Bread Ingredients
Flour: I like to think of flour as the member of the family that brings everyone together.
Baking powder: Baking powder is the element that will help your lemon poppyseed loaf rise.
Poppy seeds: This recipe just wouldn’t quite be lemon poppyseed bread without the poppy seeds, now would it? Poppy seeds are also said to be a great source for nutrients!
Vanilla extract: Vanilla is the no-so-secret ingredient that will bring this loaf to life with its subtle, sweet flavor!
Almond extract: Almond extract is very flavorful and will bring out a unique, layered element to your moist bread.
Eggs: Eggs are what will help make your moist lemon poppy seed bread fluffy—like biting into a powdered sugar cloud.
Melted butter: Butter often brings a layer of richness to desserts (and deliciousness)!
Milk: Some might opt to use almond milk if they are in need of dairy-free accommodations. This should only further enhance the almond extract flavor that’s already been added.
Lemon juice: This one’s obvious: You can’t get lemon bread without the lemon flavor! You might opt to use some fresh lemon juice you made at home but the store bought it fine!
Salt: If you’re not a major baker, you may not be aware that adding a little salt to your baking dish doesn’t actually add a salty flavor. It’s used to reduce any bitterness and enhance the sweet nature of sugar.
Sugar (white sugar): You might be thinking sugar is surely an obvious ingredient for a sweet bread, but did you know that sugar is often used even in savory meals, to help balance out the acidity of the rest of the dish.
Lemon Poppyseed Bread Glaze
Lemon juice: Naturally, you’re going to want your simple lemon glaze to bring that extra element of citrus flavor to your bread.
Sugar: Adding a little extra sugar will help balance out the sour taste that lemon often brings to the table.
Vanilla extract: Vanilla extract will give you that simply irresistible sweet glaze you won’t be able to stop thinking about!
*For exact measurements, see the recipe card below!
Lemon Poppyseed Bread Directions
- Preheat the oven to 350 and grease one large loaf pan (or four mini loaf pans) with cooking spray.
- In a medium or large mixing bowl, combine the flour, salt, baking powder, poppy seeds, vanilla, almond, eggs, butter, lemon juice, sugar, and milk.
- Stir evenly until your flour mixture has been well combined.
- Next step, pour evenly into the greased loaf pan(s).
- Bake in a preheated oven for about 45 minutes if you’re using a small pan but 60 minutes if using a large pan.
- When bread is about 5-10 minutes from being done, prepare the glaze by heating the lemon juice, sugar, and vanilla over medium heat in a saucepan.
- Once the sugar is completely melted, remove from the heat.
- Then, for best results, remove the pan from the oven and poke several holes into bread using a fork.
- Now pour the glaze carefully on top of the bread to allow it to seep into the fork holes.
- Allow bread to cool off for at least 20 minutes prior to serving and enjoy!
Alternate Lemon Poppyseed Ideas
While a slice of bread is nice… hear me out: You can even bake these into lemon poppyseed muffins. Genius, right? And why stop there? You can even go as far as making a lemon poppy seed cake! Or you can even opt to make this lemon poppy seed loaf recipe and turn it into mini loaves (as mentioned in the directions). This way it’s made to be even more snack friendly and help with portion control should you want to keep that in mind. Whether mini or macho, there’s no doubt this delicious bread will be a hit!
Other Best Bread Recipes
- Incredible Banana Bread
- Blueberry Lemon Oatmeal Bread
- Cinnamon Roll Quick Bread
- Apple Bread
- Copycat Starbucks Banana Bread
- Mom’s Zucchini Bread
We hope you’ve found this an easy lemon poppy seed bread recipe! What are some of your other favorite lemon desserts? Perhaps you’ve got a good recipe for lemon bars? If you’ve got a good idea, we’d love to hear more about your favorites below in the comments!
Disclaimer: This recipe has been adapted from an original recipe of Reluctant Entertainer.
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Lemon Poppyseed Bread
Ingredients
Lemon Poppyseed Bread
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tbsp. poppy seeds
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 eggs
- ¾ cup melted butter
- 1 tbsp. lemon juice
- 1 cup sugar
- 1 cup milk
Lemon Glaze
- ¼ cup lemon juice
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 and grease one large loaf pan, or four mini loaf pans.
- In a medium bowl, combine the flour, salt, baking powder, poppy seeds, vanilla, almond, eggs, butter, lemon juice, sugar, and milk.
- Mix until all is combined.
- Pour evenly into greased loaf pan(s).
- Bake in preheated oven for about 45 minutes if using small pans, or 60 minutes if using large pan.
- When bread is about 5-10 minutes from being done, prepare the glaze by heating the lemon juice, sugar, and vanilla over medium heat in a saucepan.
- Once sugar is completely melted, remove from heat.
- Remove pans from oven and poke several holes into bread using a fork.
- Pour the glaze carefully on top of the bread to allow it to seep into the fork holes.
- Allow bread to cool off for at least 20 minutes prior to serving!
Karla says
Can you use buttermilk instead of regular milk?
Kristin says
Absolutely! In fact, that would probably make this bread even more moist and delicious! Keep me posted how it turns out!
Jenn says
What can I use instead of almond extract?
Kristin says
How about vanilla extract?