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Lemon poppyseed bread loaf with two slices cut off and laid in front of loaf
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5 from 13 votes

Lemon Poppy Seed Bread Recipe

Lemon Poppyseed Bread is great for breakfast, brunch or just as a snack anytime you want some cake! Top it with a sweet glaze and it’s dessert-like.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 servings
Calories: 258kcal
Author: Dorothy Kern
Cost: $8

Ingredients

  • 1 ½ cups (186g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • cup (79ml) oil
  • 5 ounces evaporated milk
  • 1 teaspoon pure lemon extract
  • Zest of one large or two small lemons
  • 2 tablespoons poppyseed
  • ½ cup (57g) powdered sugar
  • 1-2 tablespoons (15-30ml) lemon juice

Instructions

  • Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
  • Whisk flour, sugar, baking powder, and salt in a large bowl.
  • Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. Stir the wet ingredients into the dry ingredients and stir just until the batter forms. Stir in poppyseed.
  • Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
  • Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.

Video

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 145mg | Potassium: 130mg | Fiber: 1g | Sugar: 22g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg