Lemon Poppy Seed Bread
Brighten your day with this moist and flavorful Lemon Poppy Seed Bread. Infused with lemon extract, poppy seeds, and topped with a citrus glaze, it's perfect for breakfast, brunch, or as a sweet snack.
20 Servings
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
To make this Lemon Poppy Seed Bread gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure the blend contains xanthan gum or add 1 teaspoon if it does not. Verify that all other ingredients, including baking powder and extracts, are certified gluten-free.