Lemon Poppy Seed Bread

The most delicious Lemon Poppy Seed bread that is moist and full of fresh lemon flavor!

This Lemon Poppy Seed Bread is SO simple to make and requires ingredients that might already be in your pantry and fridge (my favorite kind of recipe).

Summer is almost over so this is one of my last bright and colorful recipes before the fall baking begins. In my opinion, you can bake with lemon all year long though :)

Olive oil makes this bread super moist and adds a unique flavor while the lemon zest and lemon juice brightens everything up. This bread can be eaten as a breakfast, snack or dessert!

My favorite loaf pan is linked here and my favorite muffin pan is linked here! Both are Williams Sonoma Goldtouch Nonstick which I LOVE.

To make Lemon Poppy Seed Muffins, simply scoop this batter into a lined muffin pan and bake for 18-24 minutes or until a toothpick is inserted and comes out clean. If you're looking for more breakfast breads or loaf cakes, check out this Blueberry Coffee Cake!

Happy Baking!

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Lemon Poppy Seed Bread

Yield: 1 large loaf

Author: Elisabeth and Butter

prep time: cook time: total time:

ingredients:

For the Bread:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder
• 2 tablespoons poppy seeds
• 3/4 cup whole milk, room temperature
• 1/2 cup plus 1 tablespoon olive oil (you can also use vegetable oil)
• 2 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons freshly grated lemon zest (about 2 large lemons)
• 1/3 cup fresh lemon juice (about 2 large lemons)

For the Glaze:

• 1 cup confectioners’ sugar
• 1-2 tablespoons fresh lemon juice

instructions:

How to cook Lemon Poppy Seed Bread

1. Preheat oven to 350 degrees and grease a 9×5 loaf pan and set aside.
2. In a mixing bowl, whisk together the flour, sugar, salt, baking powder and poppy seeds. Set aside.
3. In another bowl, whisk together the milk, olive oil, eggs, vanilla extract, lemon zest and lemon juice. Add the wet ingredients to the dry and combine using a rubber spatula until the batter is smooth. Pour into the greased loaf pan and bake for 45-50 minutes or until a toothpick is inserted and comes out clean. Remove from the oven and allow to cool completely on a wire rack.
4. For the glaze, combine the confectioners’ sugar with lemon juice and drizzle over cooled bread. Slice and enjoy! Wrap in plastic wrap and store at room temperature up to 4 days.

NOTES:

To make Lemon Poppy Seed Muffins, bake for 18-24 minutes or until a toothpick comes out clean.

Created using The Recipes Generator