This lemon poppy seed bread can be simple enough for a weekday breakfast or can be dressed up with candied lemon slices and extra glaze for fancy afternoon tea. No matter how or when you serve it, this quick bread is moist, flavorful, and speckled with plenty of poppy seeds.
Have you ever tried this cinnamon swirl quick bread? It was a repeat favorite last fall, but after about 500 loaves (hardly an exaggeration there), I decided to put a fresh spin on the base recipe. I added fresh lemon juice and poppy seeds, plus a little baking powder since the juice weighed down the crumb. Simply put, this quick bread is sunshine in a loaf pan. It’s golden on the exterior with a bright yellow poppy seed-speckled crumb. Just beautiful! And it definitely hits the spot, especially if you enjoy lemon treats.
Tell Me About This Lemon Poppy Seed Bread
- Flavor: The lemon flavor is perfectly balanced—not too tart, not too overpowering. The bread is definitely tasty plain, but we really enjoyed it with a little lemon glaze on top. The glaze seeped down into the bread, adding even more moisture.
- Texture: This bread is soft and moist with a slightly tight crumb. For a point of reference, I’d say it’s not quite as dense as pound cake, but definitely heavier than fluffy white cake. Just perfect with a cup of coffee or tea.
- Ease: Many quick breads require creaming butter and sugar together, but this base recipe uses oil for extra moisture. (With all the lemon flavor, you won’t miss the butter.) Since we aren’t creaming butter, we can skip the mixer and simply use a whisk for the batter. This makes it even easier than my recipe for lemon poppy seed muffins. All the prepwork is pretty straightforward, so this recipe is great for beginners.
- Time: This is a quick bread since it isn’t made with yeast, but the bake time isn’t particularly fast. Set aside 50-60 minutes for the bread to bake through. After glazing, you can slice and serve the bread warm or wait until it cools completely. You can cut down on bake time if you use mini loaf pans or bake the batter as muffins. See recipe notes for both options.
Lemon Poppy Seed Bread – 3 Extra Tips
Before you preheat your oven, let me note these 3 extra tips.
The candied lemon slices are totally optional, but don’t they make a pretty finishing touch? I followed this candied lemon slice tutorial. They’re sweet, chewy, and made a lovely (and edible) decoration. Do not bake them on the bread—just garnish the finished loaf with them.
Why Is There a Large Crack on Top of My Quick Breads?
Don’t fret! A large crack down the center of your loaf/quick breads is actually a sign that your bread expanded properly. The top of the bread will naturally cook and set quicker than the center. As the center cooks, air escapes out of the top creating a defined crack either in the center or slightly off center. If your baked quick bread doesn’t really have a large crack down the center, it’s nothing to worry about either—there are so many variables at play including your oven, the oven temperature, length of time, oven rack position, recipe, etc.
You’ll Love These Recipes Too:
- Lemon Ginger Cookies or Lemon Thumbprint Cookies
- Orange Cranberry Bread
- Lemon Pudding Cakes
- Greek Yogurt Lemon Poppy Seed Pancakes
- Lemon Poppy Seed Donuts
- Strawberry Bread
Lemon Poppy Seed Bread Recipe
Description
Oil and sour cream make this lemon poppy seed bread uniquely moist, while lemon provides a fresh, bright flavor. The glaze recipe below yields a light layer, but feel free to double the glaze if you want extra. See recipe notes for muffins and mini loaves.
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray.
- Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.
- Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes.
- Cool bread completely in the pan set on a wire cooling rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.*
- *This doesn’t yield a lot of glaze—just a light layer. Feel free to double the glaze if you want more.* Whisk the confectioners’ sugar and lemon juice together. Drizzle over bread while it’s still warm in the loaf pan or after it cools.
- Slice and serve. Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.
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