A Lemon Poppy Seed Bread recipe with a sweet lemon glaze is one of my favorite easy quick bread recipes. It’s tender, moist, and perfect for breakfast or brunch with friends.

Looking for more bread recipes? I love this Lemon Blueberry Bread, Banana Bread, Beer Bread, and Pumpkin Chocolate Chip Bread!

A loaf of the best lemon poppy seed bread recipe with a lemon glaze on top, and a few slices cut.

Why I love this recipe:

  • Quick – No rising required with this easy quick bread recipe. Just 15 minutes of prep and it’s ready for the oven.
  • Delicious – Light, fluffy, and moist; this easy lemon poppyseed bread will become your new brunch staple!
  • The Glaze – The sweet lemon glaze is optional, but I love the elegance and bold flavor it adds.

How to make Lemon Poppy Seed Bread:

Stir Dry Ingredients: Whisk together flour, baking powder, poppy seeds, and salt.

Flour, baking powder, poppy seeds, and salt in a white mixing bowl.

Mix Wet Ingredients: In a large bowl, beat together sugar, oil or butter, yogurt, eggs, lemon zest and vanilla.

A metal mixing bowl with sugar, oil, butter, yogurt, eggs, lemon zest, and vanilla for moist lemon poppy seed bread.

Combine: Slowly fold in the dry ingredients, just until incorporated.

Two images showing dry ingredients being folded into the wet ingredients for easy lemon poppy seed bread.

Bake: Pour the batter into the pan and bake for 55 minutes – 1 hour or until a toothpick inserted in the center comes out clean.

Lemon Poppy Seed Bread in a loaf pan, ready to bake.

Serve: Remove from oven and allow to cool in the pan for a few minutes then transfer to a wire rack to cool completely.

A loaf of homemade Lemon Poppy Seed Bread wiht lemon glaze and a slice of lemon on the top with a couple slices cut and ready to eat.

Freezing Instructions:

To Freeze: Allow bread to cool completely then wrap this lemon poppy seed loaf in plastic wrap and place in freezer safe container or bag. Freeze up to 3 months. Thaw overnight in refrigerator or at room temperature.

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Recipe

A loaf of homemade lemon poppy seed bread with a lemon glaze and a slice of lemon on top.
Prep 15 minutes
Cook 50 minutes
Total 1 hour 5 minutes
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Equipment

Ingredients
 
 

For the Bread:

Glaze (Optional):

Instructions
 

  • Preheat the oven to 350 degrees F. Line the bottom of a 9×5’’ 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

Freezing Instructions: Allow bread to cool completely then wrap this lemon poppy seed loaf in plastic wrap and place in freezer safe container or bag. Freeze up to 3 months. Thaw overnight in refrigerator or at room temperature.
For Muffins: Bake 15-20 minutes. Makes approximately 18.
For Loaves: Bake 30-35 minutes. Makes 4 mini loaves.

Nutrition

Calories: 223kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 62mgSodium: 256mgPotassium: 60mgFiber: 0.4gSugar: 27gVitamin A: 297IUVitamin C: 2mgCalcium: 74mgIron: 1mg

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*I first shared this recipe in June 2013. Updated August 2018 and July 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I haven’t tried this recipe but I have a different recipe from you that makes 2 loaves and doesn’t use Greek yogurt. It has more oil and 1 1/2 cups of milk. Did you revise the recipe?

  2. 5 stars
    I didn’t have plain yogurt so I used blueberry instead. Everything I used as listed. This bread is amazing. My husband used it to make fresh toast and loves it.

  3. 5 stars
    Excellent, fluffy, full of flavor. I put oil instead butter. Very good. I didn’t do the glaze, but it was ok. Thank you for the recipe 😘

  4. There is no lemon taste to this bread or even the icing. After reading the comments I did decide to use lemon extract to the icing. Need to use lemon extract and even double the teaspoons.

  5. I use your base recipe, to make your lemon poppy seed bread. Also I make a cranberry orange , banana nut, lemon blueberry, and chocolate pecan breads. All turn out wonderful with this recipe. Thank you Tim Brown

  6. 5 stars
    I’ve made this two times and everyone raves about the lightness and fresh taste. I added a few extra poppy seeds and vanilla but its lovely to make just like the recipe. Thank you.

  7. 5 stars
    This bread is amazing. When I made a second batch, I used lemon extract instead of lemon juice and it made all the difference, especially in the glaze. I gifted loaves to my friends and they all are clambering for the recipe! It is that good!!!

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