Lemon Poppy Seed Bread with Glaze
If you love the flavor of lemon poppyseed muffins, you'll love this light and tender lemony quick bread that's dotted with poppyseeds and topped with a delicious lemony glaze.
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Lemon Poppy Seed Bread is made with gluten-free flour (or regular flour), yogurt, fresh lemon juice, lemon zest, and poppy seeds, this quick bread has a moist texture and a tender crumb.
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EASY LEMON BREAD + Lemon Blueberry Bread + Lemon Poppyseed Bread
ONE RECIPE THREE WAYS! Learn how to make my easy Lemon Quick Bread recipe and then make it into Lemon Blueberry Bread and Lemon Poppyseed Bread! It's SO simple and perfect for breakfast!
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Lemon Blueberry Bread:
Lemon Poppyseed Bread:
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INGREDIENTS
1 ½ cups (186g) all-purpose flour
¾ cup (150g) granulated sugar
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
⅓ cup (79ml) oil
5 ounces evaporated milk
1 teaspoon pure lemon extract
Zest of one large or two small lemons
2 tablespoons poppyseed OR 1 cup blueberries OR nothing
½ cup (57g) powdered sugar
1-2 tablespoons (15-30ml) lemon juice
INSTRUCTIONS
Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
Whisk flour, sugar, baking powder, and salt in a large bowl.
Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. Stir the wet ingredients into the dry ingredients and stir just until the batter forms. Stir in poppyseed.
Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.
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How to make Lemon Poppyseed Bread | Lemon Poppyseed Bread Recipe
The beautiful blend of bread and lemon. Zesty and delicious with the added crunch of poppy seeds. A perfect companion for coffee, tea, breakfast, or a snack.
1 C sugar
2 Tbsp lemon zest ( about 2 lemons)
1/2 C butter
3 eggs
1/2 tsp vanilla
1/3 C sour cream
1/4 C milk
2 Tbsp lemon juice
1 2/3 C flour
2 Tbsp poppy seeds
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Mix all ingredients and pour into a greased bread pan (4x8) and bake at 350° for 40-50 minutes or until done. Remove warm bread from pan and make a glaze from 1/2 C powdered sugar and a 2-3 Tbsp lemon juice and brush on warm loaf. It will continue to soak in. Enjoy! Store in an airtight bag.
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Lemon Poppy Seed Pound Cake
Lemon Poppy Seed Pound Cake
Full Recipe:
This pound cake is beyond addictive, which is really dangerous when a recipe is this easy to make! There's a touch of lavender in the batter, which really adds a wonderful depth of flavor to the cake. I Love the texture from the poppy seeds, too bad they get a bad wrap because of sad, stale, and often oily store-bought muffins. I love the way they look suspended in each slice, like nature's sprinkles! I maxed out the lemon juice in this recipe, filling each bite with a wonderful zing. The glaze is so simple but amazing, confectioners' sugar whisked with fresh lemon juice. It hardens for a wonderful crunch and tastes like lemonade!
How to Make Lemon Poppy Seed Bread
Learn how to make Lemon Poppy Seed Bread that is packed with citrusy freshness from using lots of lemon zest and juice, with crunchy poppy seeds and lemon glaze.
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
INGREDIENTS FOR LEMON POPPY SEED BREAD RECIPE:
►Lemon Poppy Seed Bread:
1 1/2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup sour cream
2/3 cup milk
1/3 cup olive oil
2 tablespoons lemon juice
1 large lemon
3 tablespoons poppy seeds
►Lemon Glaze:
1 cup confectioners sugar
2-3 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
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Lemon Poppyseed Bread
This bread is quick to put together, moist tender and has the perfect amount of lemon flavor. This bread is sunshine in a pan!
Ingredients:
1 egg
1/3 cup sugar
2 Tbsp canola oil
2 Tbsp sour cream or plain greek yogurt
1 1/2 Tbsp lemon juice
1 tsp of lemon zest
1/2 cup plus 2 Tbsp flour
2 tsp poppyseeds
1/2 tsp baking powder
1/8 tsp salt
Glaze:
1/4 cup sugar
1 Tbsp lemon juice
Directions:
In a small bowl combine egg and 1/3 cup sugar.
Add in oil, sour cream, lemon juice and lemon zest.
In another bowl combine dry ingredients, flour, poppyseeds, baking powder and salt.
Pour wet ingredients into dry ingredients and mix just until all the flour is mixed in. Don't over mix.
Pour into a greased mini loaf pan. 6 x 3
Bake at 350 degrees F. for 25- 30 minutes or until a toothpick comes out clean.
Mix up glaze while baking. Combine sugar and lemon juice.
Pour glaze over top of bread while it is still hot. . Leave bread into pan until all liquid is absorbed.
Remove from pan and allow to cool on a cooling rack.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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