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Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Margie

Margie

A delicious and easy poppy seed bread made from scratch.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
  2. In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
  4. Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cookies
265

Cookies

9/27/2007

I have made this recipe many times now and after tweaking with ingredients, I think I finally found perfection! I found that I had to increase/decrease some ingredients: I cut the sugar by 1/2C, increased the Poppyseeds to a 1/4C and I used 1/2C of real lemon Juice instead of the extracts as it has more flavour. I also put the rind of a lemon into the batter.(I also always mix my ingredients by wet then mix dry into it) I baked mine in a bundt pan for 1 hour & 10 min. It baked beautifully and turned a nice golden colour! Instead of the glaze I sifted Icing sugar on top. It was very pretty and tasted nice too.

MommyFromSeattle
160

MommyFromSeattle

4/4/2007

Good recipe, but please use REAL LEMON JUICE. The extract doesn't impart any lemon flavor. I use a full 1/2 cup of lemon juice (the bottled juice is perfect for this), 3 teaspoons of poppy seed and buttermilk instead of regular milk. The buttermilk improves the texture of the bread, creating a lighter, fluffier version. If you like your bread a little denser, than stick with regular milk. I baked mine in 2 loaf pans instead of three. For the Glaze: 1/4 cup orange juice, 4-5 tablepsoons powdered sugar. Don't use original recipe for the glaze, it's way too sweet. Always use powdered sugar when making a glaze for ANYTHING. (3 star for original recipe, 5 stars for alterations. Great base recipe though)

Tasman
117

Tasman

8/11/2007

My whole neighborhood raves about this one! Personally, I like bigger loaves so I use this recipe and pour it into 2 standard bread loaf pans (I personally really like the silicone ones for this recipe too) and I just have to keep checking with a toothpick in the center to make sure they're done after about 1 hour 10 minutes. Also, it helps to microwave the OJ cocktail at the end before applying to the hot loaf right as it comes out of the oven....otherwise you'll never get the sugar to dissolve in 1/4C of OJ!! Added 8/11/07 - OK I have made this recipe about 30 times by this point and I can say each time I tried cutting back the oil, it came out dry and excessively dark on the sides. Now I actually increase the oil slightly and the milk as well by maybe 1/4C each, and I have dropped the temp to 325. For Jumbo sized Muffins this recipe will make exactly one dozen and you MUST increase the oil to 1 1/2C and the Milk to 1 3/4C and bake for 50 min at 325. For bread, I don't do the 3 loaves, I pour it all into 2 pans and just bake it a little longer, checking with a toothpick. Oh - I also increase the vanilla and lemon extract to 2 tsp each. with the glaze hot and completely melted after heating in the microwave, I use a pastry brush and paint it on top, not once, but twice! Enjoy...

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