Soft and moist Lemon Poppy Seed Bread made with poppy seeds, lemon extract, orange juice, and a sweet citrus glaze. Perfect with coffee!
Okay, let me just say—this Lemon Poppy Seed Bread holds a very special place in my heart. It takes me back to Sunday mornings at my grandma’s house. She wasn’t much of a baker, bless her heart, but there was one thing she nailed every single time. Yep, you guessed it—her lemon poppy seed bread. And she didn’t use fancy ingredients or anything. Just simple stuff, mixed by hand (no stand mixer in sight), and baked until the kitchen smelled like sunshine in loaf form.
When I finally got around to tweaking this recipe to make it my own, I couldn’t help but smile. There’s something so nostalgic about biting into a slice of this bread… the bright zing of lemon, those crunchy poppy seeds—it’s like a little hug from the past. And now, it’s the recipe I pull out whenever I need to feel a little closer to home, ya know?
Why You’ll Love This Lemon Poppy Seed Bread Recipe?
So, if you’re wondering whether you need another quick bread recipe in your life… the answer is yes. And here’s why:
- It’s moist. I know people have feelings about that word, but seriously—this isn’t dry or crumbly. It’s soft and tender and just the right amount of sweet.
- The lemon flavor? Bright without making you pucker. Balanced out with orange juice in the glaze, because why not?
- Poppy seeds! I love the texture they add, and they make it look pretty darn fancy if I do say so myself.
- Oh, and it makes three loaves. One for you, one to share, and one for “emergencies” (aka late-night snacking).
Ingredient Notes:
Before you go gathering things, here are some little tidbits I’ve picked up over the years:
- All-Purpose Flour (3 cups): Basic stuff. No need for cake flour or anything fancy.
- Poppy Seeds (1½ tbsp): These give you that nutty crunch. If you’re worried about the dentist, feel free to skip (but it’s not quite the same).
- White Sugar (2½ cups + ¾ cup): Yes, it sounds like a lot, but it balances the tartness. Promise.
- Vegetable Oil (1⅛ cups): Keeps things moist. Sometimes I swap half for applesauce when I’m pretending to be healthy.
- Milk (1½ cups): Whole milk is best, but I’ve used almond milk when I’m in a pinch.
- Lemon & Vanilla Extract (1½ tsp each + ½ tsp lemon later): The lemon does the heavy lifting. Don’t skip it. And if you can, spring for pure extract.
- Orange Juice (¼ cup): Adds depth to the glaze. Trust me, it’s worth it.
- Eggs (3): Just regular large eggs. Nothing fancy.
How To Make Lemon Poppy Seed Bread?
Step 1: Preheat & Prep
Set your oven to 350°F. Grease three loaf pans (8×4-ish size). I’m a
Step 2: Mix Your Dry Stuff
Grab a big bowl. Stir together your flour, salt, baking powder, poppy seeds, and 2½ cups of sugar. It’ll look a little boring, but stay with me.
Step 3: Add the Wet Stuff
Crack those eggs in, pour in the milk, oil, vanilla, and lemon extract. Stir it all together. Don’t overthink it—just mix until smooth.
Step 4: Bake
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Pour the batter evenly into your pans. Pop them in the oven and bake for about 50-55 minutes. You’re looking for golden tops and a clean toothpick in the middle.
Step 5: Glaze Time
While the bread is still warm (not hot!), stir together your orange juice, remaining sugar, and the extra lemon extract. Pour it over each loaf. It’ll soak in and make everything sticky and delicious.
Step 6: Cool & Slice
Cool completely before slicing if you can stand it. Or don’t. I’ve totally cut into it warm and had zero regrets.
Storage Options:
So, you made three loaves. Now what?
- On the counter: Wrapped tightly, it’ll stay good for 3-4 days.
- Fridge: You’ll get a week out of it—just warm it up before eating!
- Freezer: Wrap each loaf in plastic wrap, then foil. They’ll freeze like a dream for up to 3 months. Thaw overnight and enjoy.
Variations and Substitutions:
- Gluten-Free: Use a 1:1 gluten-free baking flour. I’ve had luck with King Arthur’s.
- Citrus Swap: Try lime or orange extract for a twist!
- Healthier Version: Sub half the oil with applesauce, or use whole wheat pastry flour for a little fiber.
- Mini Loaves or Muffins: Just check for doneness earlier (around 20-25 mins).
What to Serve with Lemon Poppy Seed Bread?
- Coffee or Tea: No brainer.
- Yogurt and Fresh Berries: If you’re feeling brunch-y.
- Whipped Cream and Strawberries: Dessert vibes!
- Soft Cheese (like mascarpone): Don’t knock it till you try it.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! It actually tastes better the next day. Wrap it tight and let those flavors mingle.
Do I have to use poppy seeds?
Nope! If they’re not your thing, skip them. But I love the little crunch they add.
How do I know it’s done?
Golden brown on top, toothpick comes out clean, and it smells like heaven. If your loaf is still pale, give it a few more minutes.
Alright, that’s the scoop on my favorite Lemon Poppy Seed Bread! It’s simple, cozy, and totally foolproof. Bake a batch this weekend, and let me know how it turns out. And hey, if you add your own twist—extra lemon glaze, a handful of berries—drop a comment below! I love seeing what you guys come up with.
Happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Poppy Seed Bread
Ingredients
For the Bread:
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking powder
- 1 ½ tablespoons poppy seeds
- 2 ½ cups white granulated sugar
- 1 ⅛ cups vegetable oil
- 3 large eggs
- 1 ½ cups whole milk
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons lemon extract
For the Glaze:
- ¼ cup orange juice
- ¾ cup white granulated sugar
- ½ teaspoon lemon extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease three 8x4-inch loaf pans or line them with parchment paper.
Mix the Dry Ingredients
- In a large mixing bowl, combine the all-purpose flour, salt, baking powder, poppy seeds, and 2½ cups of granulated sugar. Stir until the mixture is uniform.
Incorporate the Wet Ingredients
- Add the vegetable oil, eggs, milk, vanilla extract, and lemon extract to the dry mixture. Blend well using a hand mixer or whisk until the batter becomes smooth. Do not overmix.
Distribute the Batter
- Evenly divide the batter between the three prepared loaf pans.
Bake the Bread
- Place the loaf pans in the preheated oven and bake for approximately 50 to 55 minutes. The bread is done when a toothpick inserted into the center comes out clean.
Prepare the Glaze
- While the bread is baking, combine the orange juice, remaining ¾ cup of granulated sugar, and ½ teaspoon lemon extract in a small bowl. Stir until the sugar dissolves completely.
Apply the Glaze
- Once the loaves are baked, allow them to cool in their pans for 10 minutes. Then, carefully pour the glaze over the hot loaves while they remain in the pans. Allow the loaves to absorb the glaze completely.
Cool and Serve
- After glazing, remove the loaves from the pans and transfer them to a wire rack to cool completely before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
