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 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.
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!
So easy and delicious! Thank you
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!
Super yummy and fool proof loafs. I personally cut down on sugar for 2 cups to 1 3/4 cup and add the juice and zest of a full lemon. I also add an extra table spoon of poppyseeds because why not? Baking for an hour and 15 minutes does the trick in my oven and I will be making this again!
Delicious and very easy to do.
I was buying the large lemon poppyseed muffins before going on our ATV trips to have for breakfasts in the morning. Came across this recipe and OMG tastes just like store bought. Love the flavor and how moist they are.👍🏻👍🏻
I made this tonight on a whim because I had all the ingredients. It is a little too cake-y and dense for my liking, and I *knew* I should have included more lemon zest. I didn’t make the glaze solely because I don’t like super sweet baked goods, so I can’t comment on that part. The light sweetness of the loaf was perfect for me. It came out moist on the inside and had a nice crunch on the outside. I would make this again but adjust the dry to wet mix ratio to get a lighter, fluffier loaf.
This is awesome!!! You’re an amazing baker!!! Was wondering what the serving size for the nutrition facts was tho? It’s so good I’m gonna eat the whole loaf and just keep calling it calling it 200 cals lmao
This turned out horrible!!! . . . It fell in the middle about 25 min into the baking and never raised all the way . .
I was very disappointed in this recipe. . . .I definitely wont be wasting my time with this one again. .
You must have done something wrong then?? I’ve made it several times and it has always turned out great. I’d give it another go and mind the ingredients & instructions step by step with a checklist. My guess is you missed one. Good luck.
Bread doesn’t just collapse in the oven. Try not stomping around next time so it doesn’t fall.