This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
*I first shared this recipe in June 2013. Updated August 2018 and July 2023.
This was absolutely delicious! I made this last weekend (July 2020), and it was perfect! Lemon poppyseed anything is my favorite, and I was so happy to find this recipe that made such a yummy bread. The bread was cake-y and moist, and had just the right amount of golden crust. Because I love lemon, I added a little lemon extract as well. I almost didn’t make the glaze because the bread tasted so good by itself, but I ended up making it and I’m so glad did-it just made it over the top delicious! My whole family loved this, so glad it makes 2 loaves, I will definitely be making this again!
This is such a good recipe. It is moist, flavorful and hard to resist.
Made this yesterday (June 2020) and it came out perfect. It was so good I didn’t even make the glaze. It’s a very light lemon flavor which is how I like it, I doubled the vanilla extra just because I love vanilla. I noticed a lot of the reviews said their loaves came out gummy so I wanted to chime in with my experience. I checked my loaves at the 1 hour mark and they still weren’t quite done, so I let them keep baking. It took some time, but I made sure to wait until a chopstick I pushed down into the middle came out completely clean, and the loaves were cooked perfectly- a nice crunchy browned top and soft, fluffy middle. I want to say it was closer to the one hour, fifteen minute mark but I wasn’t paying super close attention to the time. Be patient with the baking part, don’t take it out until it’s actually done. If you like a really strong lemon flavor consider adding some lemon extract, but for me the taste was perfect.
My daughter and I baked this together and followed the recipe almost exactly. We only added a little extra lemon juice and baked it for the full hour. I was a little nervous because the batter seemed did seem runny compared to other similar breads I’ve made, but I was really impressed by how incredibly moist and delicious it turned out to be. We’ll definitely make this again.
Don’t listen to the other bad reviews!! I didn’t read the reviews until the loaves were already in my oven, so I was a bit nervous as to how they would turn out. Aside from an extra five minutes of baking time, nothing was different than what the recipe says. It seems to call for lots of liquids (milk, oil and eggs), but it turned out perfectly moist and absolutely delicious! I will be using this recipe lots in the future, and gifting some fresh loaves to my family and friends!! This is a must try!!
It doesn’t taste like lemon and I even put in extra. Very disappointed.
I was so excited to make this bread…but very disappointed in the results. As I read the ingredients, I’m thinking to myself…too much liquid. Sure enough, the batter was very runny. Needless to say, the bread didn’t bake correctly.
I will try this again, but alter the wet ingredients.
Hopefully, it will come out as it should.
Tried this recipe not sure why it turned out ‘heavy’. It doesnt came out crumbly like the normal one we tried. Or maybe because i put too much oil? Very disappointed tho 🙁
Great taste. I loved it. I halved the recipe but I ended up adding another 1/3 cup flour because the batter seemed too liquidy. I didn’t put the icing on it but I imagine it would be great with it. We are just watching our sugars.
I just made this recipe for my family and it was an instant hit! We didn’t even make the glaze because we loved the plain loaf so much. Thank you for this delicious recipe, I can’t wait to make it again!