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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!
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.
Mix Wet Ingredients: In a large bowl, beat together sugar, oil or butter, yogurt, eggs, lemon zest and vanilla.
Combine: Slowly fold in the dry ingredients, just until incorporated.
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.
Serve: Remove from oven and allow to cool in the pan for a few minutes then transfer to a wire rack to cool completely.
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.
More Popular Bakery Treats:
- Cinnamon Roll Cake with Cream Cheese Frosting
- Cranberry Orange Muffins
- Apple Coffee Cake
- Peach Scones
- Broccoli Cheese Quiche
- Sour Cream Coffee Cake
- Lemon Zucchini Bread
- Overnight Cinnamon Rolls
- Blueberry Muffins
Lemon Poppy Seed Bread
Equipment
Ingredients
For the Bread:
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ Tablespoons poppy seeds
- 1/2 teaspoon salt
- 1/2 cup butter, , melted, (or sub oil or coconut oil)
- 1 cup granulated sugar
- 1 cup plain Greek yogurt
- 3 large eggs, , room temperature
- 2 teaspoons lemon zest, , (about 1 large or 2 small lemons)
- 1/2 teaspoon vanilla extract
Glaze (Optional):
- 1 cup powdered sugar
- 3-4 Tablespoons fresh lemon juice
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I first shared this recipe in June 2013. Updated August 2018 and July 2023.
Can I make this into muffins?? LOVE this recipe have made it a bunch.
This is one of my favorite recipes, holidays or not.
Could this be baked in a bundt pan? How would you change the timing?
Yes, that would be fine! Be sure to grease and flour the pan really well! Bake for 45-60 minutes, until a toothpick inserted comes out clean.
Is it possible so sub the milk with soy milk? I wonder.
That should be just fine! Good luck!
Looks so good! Have you ever made it in smaller tin pans? Wondering what the cook time might be for that and if it would be fine that way! Thanks!
Sure, you can use mini loaves! I’d check on them around 30 minutes.
We made this for a bake sale fundraiser and the loaves sold for big money! They were delicious! I went a little heavy on the lemon zest, based on some reviews that it wasn’t lemony enough and the flavor was spot on. I was using the aluminum foil bread pans from the grocery store since we were wrapping them up to sell, and the baking time in those smaller pans was about 65 min to perfection. Making more now!
If I were to freeze the poppyseed bread, would I put the glaze on then freeze, or defrost, then glaze.
Thanks!
Hi Donna,
You can put glaze on before freezing! Make sure your glaze is a little more on the thick side!
Can you freeze this loaf glazed?
Sure, that would be fine 🙂
What adjustments would I need to make for high altitude in this recipe? I live at 5,000+ feet.
You could add an extra tablespoon or two of flour 🙂 enjoy!
I make this bread every Christmas for family and friends and they love it! The only thing I do differently is omit the almond extract and use only the lemon extract in the bread.
That sounds delicious!
This doesn’t have almond extract stated in the recipe.