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Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

Looking to spice up breakfast? Make this bread. Need a hostess gift? Make this bread. Want to punch up snack time? Make this break. I think you get the idea. Make this bread. 😉

[[ recipeID=recipe-8ldcbnn5p, title=Lemon Poppy Seed Bread ]]

Posted on January 27, 2023
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Lemon Poppy Seed Bread

Looking to spice up breakfast? Make this bread. Need a hostess gift? Make this bread. Want to punch up snack time? Make this break. I think you get the idea. Make this bread. 😉


This poppy little number will add some zest to whatever situation calls for a sweet treat – breakfast, snack time, hostess gift.

Servings: 1 loaf

Keywords:

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

  • ½ cup unsalted butter
  • 1 ½ tsp vanilla extract
  • ½ tsp salt
  • ½ cup plain Greek yogurt
  • ¼ cup milk
  • ¼ tsp baking soda
  • 1 cup sugar
  • 1 lemon zested (around 3 tbsp)
  • 3 eggs
  • 2 cups flour
  • 2 tbsp poppy seeds
  • 1 tbsp poppy seeds
  • 2 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F. Lightly spray (parchment paper helps) an 8×4 inch loaf pan and set aside.
  2. In the bowl of a stand mixer, beat together the butter, sugar, lemon zest, and vanilla extract until light and fluffy, about 2-3 minutes. Add the eggs one at a time and mix until incorporated.
  3. In a medium-sized mixing bowl whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
  4. In a small mixing bowl combine the Greek yogurt, milk, and lemon juice and mix together until smooth.
  5. With mixing speed on low, alternate adding the dry ingredients and the wet ingredients in three separate additions. Mix until smooth batter forms.
  6. Pour batter into the prepared loaf pan. Bake for 40-45 minutes and test with a toothpick. You may need to tent the loaf with foil half way through the baking process to prevent over-browning. When its mostly set (not runny, but may still have crumbs on the toothpick) remove pan from oven and allow it to cool in the pan for 30 minutes before removing from the pan. Transfer to a wire rack (with plate or baking sheet underneath) and poke holes all over the top of the bread using a toothpick.
  7. Meanwhile, combine remaining ingredients in a small saucepan set over medium heat. When the sugar has completely dissolved, pour the mixture over the cooled loaf and allow it to drip over the edges and sides. Allow the loaf to sit for 20 minutes to harden before serving.

Notes

- Leftovers are best kept in the fridge in an airtight container.

You can freeze this bread. After the frosting has cooled, wrap tightly in plastic wrap. Allow to thaw on the counter.


GLUTEN-FREE

- I didn’t try it, but feel like Bob’s One-to-One Gluten-Free Flour would be good in this recipe.