Delicious Lemon Poppy Seed Bread With Glaze: For spring and summer, this Lemon Poppy Seed Bread is the best sweet treat. It’s so soft and moist, and it’s just a little sweet. The lemon and poppy seed flavors go well together. A simple lemon glaze made at home finishes it off!
Delicious Lemon Poppy Seed Bread With Glaze
Ingredients
Bread
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons lemon zest
- 1 tablespoon poppy seeds
- ½ cup milk
- 2 large eggs
- ¼ cup canola oil, or other neutral tasting oil
- 1 teaspoon pure vanilla extract
Lemon Sugar Glaze
- 1 cup powdered sugar, or more for thicker glaze
- 4 tablespoons freshly squeezed lemon juice, freshly squeezed
- warm milk, or water as needed, for a thinner glaze
Instructions
For the Bread
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Preheat the oven to 350°F, and spray a 9×5-inch loaf pan with cooking spray. Set aside.
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In a mixing bowl, sift the flour and whisk in the sugar, baking powder, baking soda, salt, lemon zest and poppy seeds.1 ½ cups all-purpose flour¾ cup granulated sugar½ teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt2 teaspoons lemon zest1 tablespoon poppy seeds
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In a second bowl, combine the milk, eggs, canola oil and vanilla extract.½ cup milk2 large eggs¼ cup canola oil1 teaspoon pure vanilla extract
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Add the wet ingredients to the dry ingredients, and stir just until combined.
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Pour the mixture into the loaf pan, and smooth into an even layer.
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Bake for 30-40 minutes until the surface cracks and has a golden color. A knife inserted in the center should come out clean when the bread is cooked through.
For the Lemon Glaze
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While the bread bakes, make the lemon glaze. Combine the powdered sugar with the lemon juice. Stir until the sugar is dissolved. If needed, add warm water one tablespoon at a time until the desired texture is reached. For a thicker glaze add more powdered sugar.1 cup powdered sugar4 tablespoons freshly squeezed lemon juicewarm milk
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Remove the loaf from the oven and cool on a rack for 10-15 minutes before removing it from the pan and transferring to a wire rack to cool completely.
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After the bread cools completely, drizzle with the lemon-sugar glaze.
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Slice and serve. See post for storage options.
Nutrition
- Serving: 1slice
- Calories: 250kcal
- Carbohydrates: 43g
- Protein: 4g
- Fat: 7g
- Saturated Fat: 1g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 0.03g
- Cholesterol: 34mg
- Sodium: 189mg
- Potassium: 85mg
- Fiber: 1g
- Sugar: 28g
- Vitamin A: 68IU
- Vitamin C: 3mg
- Calcium: 46mg
- Iron: 1mg
Tips for Poppy Seed Bread
- You can find poppy seeds in the baking section of your neighborhood shopping store. Most likely, they’ll be there. You may also buy them online.
- Do not use poppy seeds if you can not find them. Instead, make lemon bread with a lemon glaze.
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- Pick up any milk you have handy.It doesn’t matter what kind! Be aware that the thickness might change based on how much fat is in the milk you use.
- Clean and grease the pan.This helps you take the bread out more easily and keeps the bottom from getting burned. Or use parchment paper to make it easier to clean!
- Sort the flour.This keeps it from getting stuck in the batter.
- Do not mix too much.If you work the dough too much, it can become tough and thick.
- Make sure it’s done.The time can change based on the oven and pan you use. Put a knife right through the middle of your loaf to make sure it’s done. The bread is done when the knife comes out clean.
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- Let it cool before sealing.While the bread is still hot, add the sauce. It will melt off.
- If the glaze is too thin, add more powdered sugar one tablespoon at a time until it’s the right consistency.
- If your glaze is too thick, you can add more warm water or lemon juice until it’s the right consistency.