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Glazed Lemon Poppy Seed Bread

Glazed Lemon Poppy Seed Bread

Lemon poppy seed bread recipe

There’s a taste of sunshine in every bite of this incredibly moist lemon poppy seed quick bread.  Topped with a fresh lemon glaze, this easy-to-make recipe is the perfect balance of tart and sweet.  For breakfast or brunch, the bright lemony flavor of this delicious bread is the perfect way to welcome your day.  I like to make two loaves, one to enjoy at home and one to share with the gang at work, only problem is that now my co-workers keep asking for more.  I take that as a compliment! 

Lemon poppy seed bread recipe

Lining the bread pans with parchment paper is something I have found very helpful.  It makes it super easy to lift the bread out and gives the loaf a clean profile.

Lemon poppy seed bread recipe

Lemon poppy seed bread recipe

Lemon poppy seed bread recipe

Lemon poppy seed bread recipe

Lemon poppy seed bread recipe

Lemon poppy seed bread recipe

 

Lemon Poppy Seed Quick Bread
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

An easy-to-make recipe for an incredibly moist lemon poppy seed quick bread.  Full of fresh lemon this bread is a taste of citrus sunshine in every bite.

Course: Breads, Breakfast, Brunch
Cuisine: American
Tags: easy lemon poppy seed bread recipe, lemon poppy seed bread, lemon poppy seed bread with lemon glaze, quick bread
Servings: 12
Author: Christoph
Ingredients
Lemon Poppy Seed Quick Bread
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 2 tablespoons poppy seeds
  • 1/2 cup unsalted butter room temperature
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons sour cream
  • 1/4 cup whole milk
  • 2 tablespoons fresh lemon juice
Lemon Glaze
  • 3 tablespoons fresh lemon juice
  • 1/4 cup granulated sugar
Method
Lemon Poppy Seed Quick Bread
  1. Position rack in the center of the oven and heat to 350° F.
  2. Grease an 8” x 4” loaf pan and set aside. For easy removal cut a piece of parchment paper to lay in the pan across the bottom and up the sides. Lightly grease parchment paper.
  3. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a separate bowl cream together the butter, sugar and lemon zest with a hand mixer. Mix in eggs one at a time, add vanilla and lemon juice. Mix to incorporate.
  5. In large glass measuring cup or bowl whisk together the milk with sour cream. Heat mixture in microwave about 20 – 30 seconds or until milk is room temperature
  6. Add the ½ of the butter and ½ of the milk to the flour and mix to moisten. Add the balance and mix just until batter is wet. Do not over mix.
  7. Pour batter into prepared pan and tap on the counter to level and to release air bubbles.
  8. Bake for 45 - 55 minutes or until knife inserted in center comes out clean. Place pan on a wire cooling rack for 5 minutes before lifting bread out using a knife if needed to loosen ends.
  9. Place wire rack over a piece of wax paper and while bread is still warm to the even spoon the lemon glaze over the top. Cool completely before slicing.
Lemon Glaze
  1. Combine lemon juice and sugar in a small bowl and stir until completely combined. Mixture should be thin.
Cooks Notes

I line my bread pans with parchment paper for a clean and easy removal. 

 

Spoon the glaze over the bread while it is still rather warm. 


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