If you’re a fan of lemon poppy seed muffins, you’re going to be obsessed with with easy, glazed lemon poppy seed bread recipe.
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Pin ItIf you love lemon poppy seed desserts, you’ll also want to try these lemon poppy seed cookies, these lemon poppy seed muffins and these lemon poppy seed scones.
Cookie Recipes
Lemon Poppy Seed Cookies
Muffin Recipes
Lemon Poppy Seed Muffins
Poppy Seed Recipes
Lemon Poppy Seed Scones
How to Make Lemon Poppy Seed Bread
- Mix Dry and Wet Ingredients. Whisk flour, baking powder, baking soda, salt, and poppy seeds in one bowl. In another, rub lemon zest into sugar, then add buttermilk, lemon juice, eggs, and olive oil; whisk until smooth. Combine wet and dry ingredients gently.
- Bake the Bread. Pour batter into a lined loaf pan and bake at 350°F (175°C) for 55–60 minutes until a toothpick comes out clean. Let cool before removing from the pan.
- Make and Add Glaze. Whisk lemon juice and powdered sugar to make a glaze. Drizzle over the cooled bread, then slice and serve.
(Related: Glazed Strawberry Bread)
Strawberry Recipes
Glazed Strawberry Bread
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Prepare the batter and pour it into the loaf pan, then cover and refrigerate overnight before baking the next day.
To Store: Keep the baked bread in an airtight container at room temperature for up to 3 days. For longer freshness, store it in the refrigerator for up to 1 week.
To Freeze: Wrap the cooled, baked bread tightly in plastic wrap and then in foil or a freezer bag. Freeze for up to 3 months. Thaw at room temperature before glazing and serving.
More Good Bread Recipes
Lemon Poppy Seed Bread
Ingredients
For the bread:
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- zest of 2 lemons
- 1 cup sugar
- ½ cup buttermilk
- 3 tbsp lemon juice
- 3 large eggs
- ⅔ cup olive oil
- 1 tbsp poppy seeds
For the glaze:
- 2 tbsp lemon juice
- ½ cup confectioners’ sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a separate large bowl, rub the lemon zest into the sugar with your fingers until fragrant and slightly moist.
- Add the buttermilk, lemon juice, eggs, and olive oil to the sugar mixture. Whisk until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated—do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the lemon juice and powdered sugar until smooth.
- Drizzle over the cooled loaf.
- Slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
