Lemon Poppy Seed Bread with a sweet lemon orange glaze is one of my favorite easy quick bread recipes. This is a great recipe for breakfast or brunch with friends. It’s tender and moist.
Lemon poppyseed bread with a glaze, and with 4 slices cut and the rest of the loaf whole.

One of my friends brought me a loaf of this lemon poppy seed sweet bread when I got home from the hospital with my first newborn.  I can honestly admit that I devoured the entire loaf by myself and I didn’t even feel bad about it! (I blamed it on the fact that I was extra hungry from nursing my baby boy :-).

It tasted SO good, and now it’s one of those foods that always brings back the best memories of those first few days with a new baby.

The original recipe is from here, but my friend had omitted some unnecessary ingredients and added a lemon flavor. This new version is terrific!

How to make Lemon Poppy Seed Bread:

Mix The dry and wet ingredients together in separate bowls. Then gently stir them together, just until combined.

Pour the batter into two 9 inch loaf pans that have been lined with wax paper or parchment paper, and the sides of the pan sprayed lightly with cooking spray.

Process photos for making lemon poppyseed bread including the batter in a large glass bowl with a spatula, next to another photo of the baked bread in a bread pan.

Bake for 50 minutes – 1 hour, or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan before inverting the loaves onto a wire cooling rack.

Make the glaze by combining the powdered sugar, lemon and orange juice, and vanilla. Drizzle the glaze over the warm bread.

A loaf of lemon poppy seed bread with a glaze drizzled on it.

This recipe makes 2 loaves, so it’s perfect for sharing with a friend, just as mine did with me. You could also freeze the other loaf in a freezer ziplock bag. Allow the bread to come to room temperature before cutting.

Slices of lemon poppy seed bread standing upright, stacked one in from of the other.

Consider trying these popular bakery treats:

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Lemon poppyseed bread with a glaze, and with 4 slices cut and the rest of the loaf whole.
Prep 15 mins
Cook 50 mins
Total 1 hr 5 mins
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For the bread:

For the Glaze:


  • Preheat oven to 350 degrees F . Line the bottom of two 9-inch loaf pans with a piece of parchment or wax paper. Spray the sides of the pan lightly with cooking spray. 
  • Mix together flour, salt, baking powder and poppy seeds. In a separate bowl mix together the sugar, milk, eggs, lemon juice, lemon zest, oil, and vanilla. 
  • Add the wet ingredients and stir until just combined. Divide batter evenly between the prepared pans.
  • Bake for 50 minutes - 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool for 5 minutes before inverting onto a wire rack.

For the Glaze:

  • Mix orange juice, lemon juice and vanilla extract. Add enough powdered sugar to make a glaze.
  • Poke a few small holes in the top of the loaves and drizzle the glaze over it.


*Makes two - 9in. loafs


Calories: 198kcalCarbohydrates: 40gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 21mgSodium: 161mgPotassium: 89mgSugar: 27gVitamin A: 60IUVitamin C: 1.7mgCalcium: 52mgIron: 1mg

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


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About The Author

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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Recipe Rating


  1. 2 stars
    There’s no lemon flavor. I had to go back to be sure I didn’t misread it. Good cake but not worth calling it lemon.

  2. 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

  3. 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.

  4. 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!!!

  5. 5 stars
    This one is a winner!! Delicious and super easy to make. Cut down on the sugar significantly and it still came out just great. Thanks for sharing this recipe.

  6. 3 stars
    Made the recipe with a little extra zest and lemon juice, still felt it was very bland. I would suggest doubling the zest and also adding zest to the glaze. I merely drizzled the glaze on top, I should have used it all. The glaze was very tasty!

  7. 4 stars
    Little to no lemon flavor, and I even added additional zest. Would suggest adding 1.5 to 2 times the lemon zest if you want it to taste like a true lemon loaf. Otherwise, the consistency was beautiful. Not a huge fan of the glaze as it also does not have much lemon flavor.

  8. 5 stars
    Made a delicious gluten free, dairy free version! Substituted all-purpose flour with King Arthur Measure for Measure gluten free flour. Earth balance buttery sticks (melted) for the oil, and coconut milk for the milk. The bread turned out perfect. Thank you!

  9. 5 stars
    I have made this recipe twice now, it is easy and delicious! I now make sure to always have poppy seeds on hand just so I can make it, usually have all other ingredients. I like to gift someone the second loaf! Thank you so much!

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