Lemon Poppy Seed Bread

One of my favorite things in life is lemon flavored anything!  I LOVE lemon poppy bread, lemon bars, lemon truffles, lemonade, etc.  If it's lemon, it has my name on it!  So I found this recipe & altered it, I have made it several times & I just LOVE this bread.  You can also make this recipe into muffins, but it makes at least 2 doz.  I only have enough muffin pans to do 1 1/2 dozen muffins, so when I made the recipe I had to make an extra 8"round cake pan with the leftovers.  Anyway, if you like the tart lemon flavor in a nice moist yet fluffy bread/muffin, then this is the recipe for you!


Pin It

Lemon Poppy Seed Bread

Recipe altered from allrecipes by: Amber (Dessert Now, Dinner Later!)

• 3 cups all purpose flour
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 Tbsp poppy seeds
• 2 1/2 cups white sugar
• 1 1/4 cups + 2 Tbsp canola oil
• 3 large eggs
• 1 3/4 cups milk
• 2 tsp vanilla extract
• 2 tsp lemon extract
• 1/2 cup lemon juice concentrate
• 1 cup powdered sugar
• 1/4 cup lemon juice concentrate

1. Preheat oven to 325*F.  Grease 2 loaf pans.
2. In a large mixing bowl, stir together the dry ingredients: flour, salt, baking powder, poppy seeds, white sugar.
3. Add oil, eggs, milk, extracts, & 1/2 cup lemon juice; mix until smooth, about 1 minute.  Will be a pretty runny batter.  Pour batter evenly into prepared pans.
4. Bake at 325*F for 1hr 10 min  (Start at 55 min & go from there, but mine always takes 70 min.) or until a toothpick inserted into the center of the loaves comes out clean, or springs back when touched.  
5. Whisk 1 cup powdered sugar with 1/4 cup lemon juice & brush over the tops of HOT loaves while they are in the pans.  Cool loaves in the pans for 10 minutes before removing to a wire rack.  When cool, cut into slices & enjoy!

Makes 2 full loaves.

*To make muffins:  Follow instructions through step three filling 2 dozen paper muffin cups in pans 3/4 way full instead of pouring batter into loaf pans.  Bake at 325*F for 20-25 min or until done.  Brush tops with glaze.

One of my favorite things in life is lemon flavored anything!  I LOVE lemon poppy bread, lemon bars, lemon truffles, lemonade, etc.  If it's lemon, it has my name on it!  So I found this recipe & altered it, I have made it several times & I just LOVE this bread.  You can also make this recipe into muffins, but it makes at least 2 doz.  I only have enough muffin pans to do 1 1/2 dozen muffins, so when I made the recipe I had to make an extra 8"round cake pan with the leftovers.  Anyway, if you like the tart lemon flavor in a nice moist yet fluffy bread/muffin, then this is the recipe for you!


Pin It

Lemon Poppy Seed Bread

Recipe altered from allrecipes by: Amber (Dessert Now, Dinner Later!)

• 3 cups all purpose flour
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 Tbsp poppy seeds
• 2 1/2 cups white sugar
• 1 1/4 cups + 2 Tbsp canola oil
• 3 large eggs
• 1 3/4 cups milk
• 2 tsp vanilla extract
• 2 tsp lemon extract
• 1/2 cup lemon juice concentrate
• 1 cup powdered sugar
• 1/4 cup lemon juice concentrate

1. Preheat oven to 325*F.  Grease 2 loaf pans.
2. In a large mixing bowl, stir together the dry ingredients: flour, salt, baking powder, poppy seeds, white sugar.
3. Add oil, eggs, milk, extracts, & 1/2 cup lemon juice; mix until smooth, about 1 minute.  Will be a pretty runny batter.  Pour batter evenly into prepared pans.
4. Bake at 325*F for 1hr 10 min  (Start at 55 min & go from there, but mine always takes 70 min.) or until a toothpick inserted into the center of the loaves comes out clean, or springs back when touched.  
5. Whisk 1 cup powdered sugar with 1/4 cup lemon juice & brush over the tops of HOT loaves while they are in the pans.  Cool loaves in the pans for 10 minutes before removing to a wire rack.  When cool, cut into slices & enjoy!

Makes 2 full loaves.

*To make muffins:  Follow instructions through step three filling 2 dozen paper muffin cups in pans 3/4 way full instead of pouring batter into loaf pans.  Bake at 325*F for 20-25 min or until done.  Brush tops with glaze.