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Lemon Poppy Seed Bread Recipe | Eminent Recipes
Maya Bennett

Lemon Poppy Seed Bread

A zesty golden loaf with nutty poppy seed crunch and bright lemon flavor. Quick to make, this moist, buttery bread is perfect for breakfast or holidays.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 3 1/4 cups white sugar
  • 1 1/2 tablespoons poppy seeds
  • 2 1/2 teaspoons lemon extract
  • 1 1/8 cups vegetable oil
  • 1 teaspoon salt
  • 2 teaspoons baking powder

Method
 

  1. Preheat oven to 350°F (180°C)
  2. Prepare 3 loaf pans (8x4-inch) with nonstick spray
  3. Whisk flour, salt, baking powder, poppy seeds, and 2 1/2 cups sugar in a bowl
  4. In same bowl, add eggs, milk, oil, vanilla extract, 1 1/2 teaspoons lemon extract, and mix for 1 minute
  5. Fold in remaining 3/4 cup sugar and 4 tablespoons fresh lemon zest
  6. Divide batter evenly into prepared pans
  7. Bake for 55 minutes or until golden and a toothpick comes out clean

Notes

Mix batter quick for light texture (under 60 seconds)
Substitute whole wheat flour (1:1, reduce liquids by 20%) or chia seeds for allergies
Lemon extract may be replaced with 4 tablespoons fresh lemon zest
Use coconut oil for tropical aroma
Store in airtight container for up to 3 days