Lemon Poppy Seed Bread
A moist, tangy quick bread bursting with fresh lemon flavor and a delightful crunch from poppy seeds. Enhanced with a light lemon glaze, this loaf is easy to make and perfect for breakfast or snack time.
Equipment
- 1 × 9×5 inch loaf pan
- 2 × Glass mixing bowls (medium and large)
- 1 × Whisk
- 1 × Cooling rackAsk ChatGPT
Ingredients
- 2 cups 250g all-purpose flour, gently spooned and leveled
- 4 teaspoons poppy seeds
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg at room temperature
- ¾ cup 150g granulated sugar
- ⅓ cup 80ml vegetable oil
- ⅓ cup 80g sour cream (or substitute plain/Greek yogurt), at room temperature
- ⅔ cup 160ml whole milk, at room temperature
- 3 tablespoons 45ml freshly squeezed lemon juice
- 1 tablespoon lemon zest from about one medium lemon
For the glaze:
- ½ cup 60g powdered sugar
- 1 tablespoon 15ml lemon juice
- Optional: candied lemon slices for decoration
Instructions
- Prepare the Oven and Pan: Set your oven to 350°F (177°C) and lightly grease a standard 9×5-inch loaf pan with nonstick spray or butter. This will ensure your bread releases easily after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, poppy seeds, baking soda, baking powder, and salt until evenly mixed. This ensures your leavening agents and flavorings are well distributed.
- Mix Wet Ingredients: In a separate medium bowl, beat the egg and granulated sugar together until smooth and slightly thickened. Then add the vegetable oil, sour cream, whole milk, lemon juice, and lemon zest. Stir gently until the mixture is homogenous.
- Bring Batter Together: Pour the wet mixture into the dry ingredients bowl. Using a spatula or whisk, fold gently until just combined. Some small lumps are fine—overmixing can make the bread tough.
- Transfer to Pan and Bake: Spread the batter evenly in your prepared loaf pan. Bake for about 50 to 60 minutes, checking around the 50-minute mark. If the bread starts browning too fast, loosely cover with foil to prevent over-browning. Insert a toothpick into the center; when it comes out clean or with a few moist crumbs, the bread is done.
- Cool Completely: Place the loaf pan on a wire rack and allow the bread to cool fully in the pan. This resting period helps the bread set and makes slicing easier.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. While the bread is still warm, drizzle the glaze over the top so it seeps in, adding extra moisture and tang. Garnish with candied lemon slices if desired.
- Serve or Store: Once glazed and cooled, slice the bread to serve. Store leftovers at room temperature for up to 2 days, or refrigerate for up to one week in an airtight container.
Notes
- Freezing Tips: This bread freezes beautifully, glazed or plain. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving or glazing.
- Dairy Choices: Full-fat sour cream and whole milk contribute to the bread’s moist texture and rich flavor. You may substitute plain yogurt but avoid low-fat or dairy-free versions to maintain the same texture.
- Texture Variations: If you want to make muffins or mini loaves, use the same batter and adjust baking times accordingly. Muffins bake faster and mini loaves vary depending on size.
- Flavor Swaps: Feel free to experiment by replacing lemon juice and zest with other citrus like orange or lime. Poppy seeds can be swapped with black sesame or chia seeds for a twist.
- Avoid Overmixing: Stir the batter until the ingredients just come together to keep the crumb tender and soft.
