Lemon Poppyseed Bread – a simple quick bread with tons of lemon flavor and a light lemon glaze. A delicious snack with a cup of coffee or an easy breakfast.
This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% mine.
Lemons are one of the best parts of winter and spring citrus fruits. And I think in my house, they’re a very underused ingredient. Every time I make something with them, like lemon bars or this lemon cheesecake, I think I should make more things with lemon. And then I forget.
It’s such a versatile ingredient that it works great in desserts or in savory dishes like my all-time favorite Lemon Vinaigrette or Lemon Garlic Shrimp. Well, today we’re going to be sweet with a quick bread that might make you use lemons more regularly!
Click HERE for the full recipe
Why you will love this recipe
- Super easy! This recipe does not involve creaming butter or mashing bananas completely smooth. Just a bowl and a spatula, with very simple ingredients and you can have it ready.
- The perfect amount of lemon flavor. You have fresh lemon juice, lemon zest and lemon extract. But believe me, it’s not too powerful. You get just the right amount of lemon so you know what you’re eating, but don’t get blown away.
- This quick bread is definitely more of a snack than a dessert with the amount of sweetness in it. Yes, there is frosting and it’s completely optional. But the bread itself isn’t super sweet, so it’s great with a cup of coffee or a quick breakfast.
What you will need
- All purpose flour
- baking powder
- Granulated sugar
- poppy seeds
- Vegetable oil
- Lemon juice
- Lemon zest
- lemon extract
- Granulated sugar
How to Make Lemon Poppyseed Bread
Click HERE for the FULL recipe
- In a small bowl, combine the flour, baking powder, salt and poppy seeds.
- In another bowl, whisk together the sugar, milk, eggs, oil, lemon juice, lemon extract and lemon zest until really well combined.
- Add the flour mixture to the wet ingredients and mix until just combined. Be careful, you don’t want to overmix.
- Pour into a loaf pan and bake for about 50 minutes, until a tester comes out almost clean. You want it to still have crumbs on the knife or toothpick you’re using to test. But not really any paste on it.
- Remove from the oven and let cool for about 5 minutes before placing on a wire rack to cool completely.
- Once the bread is cool, you can make the glaze by mixing the powdered sugar and lemon juice until it is smooth and drizzled.
- Pour over the bread and then you can slice to serve.
Absolutely! Poppy seeds do not affect the recipe at all. You will then only have a lemon bun, and it will still be delicious.
Yes, it is really easy to freeze. You can freeze in different ways. You can bake the bread, let it cool completely, then wrap it in plastic wrap and place it in the freezer for 3-4 months. Ideally, you put the icing on when you’re ready to serve. But the glaze will freeze well, it will release just a little moisture as it thaws.
You can also freeze individual slices, so you can just pull out 1 slice at a time to enjoy. Top the bread with the glaze, then slice. Arrange the slices in a single layer on a baking sheet, then freeze. Once the slices are frozen solid, assemble them into a loaf and store in plastic wrap or an airtight container.
It should last about a week if left at room temperature. It will last a few days longer if you store it in the fridge. Just make sure it’s well wrapped so it doesn’t dry out. Frozen it will last 3-4 months.
Of course! If you just want the bread without the icing, you can omit it.
How to Serve Lemon Poppyseed Bread
This bread is not a super sweet dessert type bread, so it can be a great option for a snack with a cup of coffee or tea. You can serve for a quick breakfast with a red fruit salad or an orange Julius.
Personally, I like it to be served just a little hot. So I will microwave a slice for about 20 seconds before eating. It’s up to you to decide which temperature suits you best.
I’m sharing this recipe at Imperial Sugar today. Click Lemon Poppyseed Bread for the FULL recipe.
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