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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.
Very good, easy to assemble everything. I zested one lemon with a microplane and used the juice of the lemon, it may have been more lemon juice than called for but it turned out delicious. Wasn’t too sure about putting the parchment on the pan bottoms but it worked out.
I made this today. YUM ! I did add more lemon juice and zest because in this case, more is better. The bread is so soft and light. Thanks for a great recipe.
The bread turned it ok but I ended up using at least 4 times the amount of lemon zest and juice in my bread and it still could use more. The recipe simply does not have enough lemon for real punchy flavor.
Hello!! I love your skinny banana bread recipe and am excited to try this. Would it work if I used light brown sugar or would it alter the taste a lot?
That would be fine.
Delicious! Easy to make, and came out perfect! Definitely adding to my recipe book.
This is my go to lemon bread!! Its awesome thank you so much
Made into mini-loaves for my grandchildren to take to school as snacks…👍🏼
Did you have to alter the time any for this-was wanting to do something like this myself…
How many mini loaves did it make?! TIA:)
I made this recipe for my husband, and one for my Boss & his wife!! They loved it!! My husband at the whole thing in one day!! Sadly left me one piece. Not sure why this bread brightens you up, but it does!! My husband was having a very difficult time, and I made this too cheer him up, and it worked! Thank you so much for this incredible recipe! What’s nice is it makes two so I could share!!
This bread is amazing, but I did alter the recipe a little bit: I used nondairy milk and had to increase the flour by about 1/2 cup because the batter was so runny! I also added double the amount of lemon zest—2 tsp just didn’t seem like enough! Really great stuff though, thank you 🙂
I made this recipe this more and added some zucchini to the bread. It is phenomenal. Just
…. DELICIOUS! I’m entering the bread in this afternoon’s zuchinni festival baking contest! I’ll let you know if I win!
How fun! I’m so happy you liked it, and I hope you win!