With vibrant lemon flavor and the delicate crunch of poppy seeds, you’ll want to make this moist lemon poppy seed bread often. Luckily, lemons are accessible year round, so you can easily satisfy your cravings.
The citrus really stands out in this delicious loaf. I love it with my morning coffee. It would also be perfect with an afternoon cup of tea.
This recipe makes one loaf.
Ingredients
You need the following ingredients for this lemon poppy seed bread.
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 tablespoons poppy seeds
- 3/4 cup whole milk, room temperature
- 1/2 cup vegetable oil (I used canola)
- 2 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons freshly grated lemon zest (about 2 large lemons)
- 1/3 cup fresh lemon juice
Directions
Preheat the oven to 350 degrees. Grease a 9×5 loaf pan and set it aside.
Sift together the flour, sugar, salt and baking powder into a large mixing bowl. Stir in the poppy seeds.
In another mixing bowl, whisk together the milk, oil, eggs, vanilla extract, lemon zest and lemon juice.
Add the liquid ingredients to the dry ingredients and blend with a rubber spatula until the batter is smooth. Pour the batter into the loaf pan.
Bake for 45-50 minutes or until a toothpick is inserted and comes out clean. Remove from the oven and allow to cool completely on a wire rack before removing it from the pan.
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