Lemon Poppy Seed Bread
User Reviews
4.9
Lemon Poppy Seed Bread
Description
This Lemon Poppy Seed Bread uses a blend of all-purpose flour, baking powder, baking soda, poppy seeds, and salt for the dry ingredients, mixed separately from the wet components including melted butter or oil, sugar, yogurt, eggs, lemon zest, and vanilla extract. The inclusion of yogurt contributes to the bread’s moist crumb and tender texture. The wet and dry ingredients are gently combined to avoid overmixing. The batter is poured into a prepared loaf pan and baked at 350°F for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. After initial cooling in the pan, the loaf is transferred to a wire rack to cool completely.
Optionally, a lemon glaze made from powdered sugar and fresh lemon juice can be poured over the cooled bread to add a sweet-tart finishing touch that amplifies the lemon flavor. The poppy seeds provide a subtle nuttiness and delicate crunch throughout the loaf.
This bread can be sliced for breakfast alongside coffee or tea, used as an afternoon snack, or served as a light dessert. It freezes well after cooling and can be thawed gradually, maintaining its texture and flavor. The batter can also be baked as muffins or mini loaves with adjusted bake times.
Freeze wrapped bread up to 3 months and thaw overnight before serving.To make muffins, reduce bake time to 15-20 minutes.Mini loaves require about 30-35 minutes baking time.
Ingredients
For the Bread:
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ Tablespoons poppy seeds
- 1/2 teaspoon salt
- 1/2 cup butter , melted, (or sub oil or coconut oil)
- 1 cup granulated sugar
- 1 cup yogurt plain, Greek
- 3 egg room temperature, large
- 2 teaspoons lemon about 1 large or 2 small lemons, zest
- 1/2 teaspoon vanilla extract
Glaze (Optional):
- 1 cup powdered sugar
- 3-4 Tablespoons lemon juice fresh
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of a 9x5’’ pan with parchment paper, and grease with cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt. In a large bowl, beat together sugar, oil or melted butter, yogurt, eggs, lemon zest and vanilla.
- Slowly fold the dry ingredients, just until incorporated.
- Pour the batter into the pan and bake for 55 minutes - 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Notes
- Wrap cooled bread tightly for freezing; store up to 3 months and thaw overnight.
- For muffins, bake 15-20 minutes; this recipe makes around 18 muffins.
- Mini loaves require 30-35 minutes baking time; yields about 4 mini loaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 256mg | 11% |
| Potassium | 60mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 27g | 54% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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