• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Cookin Chicks

  • Home
  • About Me
    • Contact
  • Appetizers
  • Main Dish
  • Sides
  • Drinks
  • Sweets
  • Instant Pot

Lemon Poppyseed Bread

June 22, 2016 by Kristin 2 Comments

My family, especially my kids, love when I make a few loaves of bread (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.

My hubby and I enjoyed this last week with our morning cup of coffee, whereas my kiddos had this as both their mid morning and afternoon snack!

The bread was moist, full of flavor, and the perfect quick treat to enjoy! This is also great to freeze or wrap up and give to friends/neighbors/family!!

Enjoy!

Lemon Poppyseed Bread

Ingredients:

  • 2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp. poppy seeds
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 eggs
  • 3/4 cup melted butter
  • 1 tbsp. lemon juice
  • 1 cup sugar
  • 1 cup milk

Glaze:

  • 1/4 cup lemon juice
  • 1/2 cup sugar
  • 1 tsp vanilla extract

Lemon Poppyseed Bread

Directions:

  1. Preheat oven to 350 and grease one large loaf pan, or four mini loaf pans.
  2. In a medium bowl, combine the flour, salt, baking powder, poppy seeds, vanilla, almond, eggs, butter, lemon juice, sugar, and milk.
  3. Mix  until all is combined.
  4. Pour evenly into greased loaf pan(s).
  5. Bake in preheated oven for about 45 minutes if using small pans, or 60 minutes if using large pan.
  6. 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.
  7. Once sugar is completely melted, remove from heat.
  8. Remove pans from oven and poke several holes into bread using a fork.
  9. Pour the glaze carefully on top of the bread to allow it to seep into the fork holes.
  10. Allow bread to cool off for at least 20 minutes prior to serving!

Recipe adapted from: Reluctant Entertainer

Print Friendly, PDF & Email

Filed Under: Breads, Breakfast, Desserts, Snacks, Sweets Tagged With: bread, lemon, snack


Previous Post: « Shrimp Foil Packets
Next Post: Peanut Butter and Banana Mini Muffins »

Reader Interactions

Comments

  1. Jenn

    June 8, 2019 at 11:15 pm

    What can I use instead of almond extract?

  2. Kristin

    June 9, 2019 at 7:54 am

    How about vanilla extract?

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Choose Category

Footer

  • Home
  • About Me
  • Contact
  • Privacy

Tags

Alcoholic apple bacon banana beans Beef blueberry bread Brownies cake Casserole cheese Chicken Chocolate Christmas cinnamon Cocktail cookies corn drink garlic Grilling healthy Instant Pot Main Dish Mexican muffins novideo onion pasta peanut butter pie potato product review pumpkin rice Sausage slow cooker snack soup Sweets taco tomato Turkey Vegetable

  • Address: Houston, Texas
  • Phone:
  • Email: info@thecookinchicks.com

Copyright © 2021 The Cookin Chicks on the Foodie Pro Theme