Lemon Poppy Seed Bread with Citrus Glaze Recipe
Oh, let me tell you about this Lemon Poppy Seed Bread with Citrus Glaze Recipe—it’s one of those bakes that just brightens your whole kitchen and your mood. The blend of tangy lemon, crunchy poppy seeds, and a sweet, citrusy glaze creates this perfect balance that’s fresh, comforting, and downright addictive. Every time I make it, the aroma alone makes me want to slice a piece before it’s even cooled.
This bread is a winner for any occasion, whether you need a sunny morning treat, a sweet snack during afternoon coffee, or a light dessert that’s not too heavy. The citrus glaze is what sets it apart—adding that shiny, flavorful finish that turns simple bread into something special. Once you try this Lemon Poppy Seed Bread with Citrus Glaze Recipe, it’s definitely going to be on your “go-to” list like it is on mine.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that play off each other beautifully, making it easy to pull together but exciting to eat. Keep an eye out for fresh lemons because the zest and juice really make the flavors pop—no pun intended!
- All-purpose flour: The base of this bread, giving structure and tenderness.
- Baking powder: Helps the bread rise nicely for a light crumb.
- Kosher salt: Balances the sweetness and enhances the citrus flavors.
- Poppy seeds: Adds a wonderful crunch and that classic texture contrast.
- Canola oil: Keeps the bread moist without overpowering other flavors; you can swap in vegetable or light olive oil if needed.
- Milk: Adds moisture and richness to the batter.
- Granulated sugar: Sweetens the bread and the glaze for that perfect balance.
- Eggs: Bind everything together and add to the bread’s soft texture.
- Lemon juice: This fresh citrus juice is essential for the zingy flavor.
- Lemon zest: Bursting with lemon oils, it brings a bright, aromatic punch.
- Vanilla extract: Rounds out the flavors with a warm, subtle sweetness.
- Orange juice: Used in the glaze to complement the lemon and add extra citrus complexity.
- Butter: Melted into the glaze for a silky finish and richer flavor.
Variations
I love mixing things up with this Lemon Poppy Seed Bread with Citrus Glaze Recipe depending on the season or mood—there’s plenty of room for creativity here. Don’t be shy to make it your own!
- Gluten-free variation: I swapped the all-purpose flour for a gluten-free blend once, and it still turned out moist and delicious—just watch the baking time closely.
- Extra lemon boost: If you’re a citrus fanatic like me, try adding an extra teaspoon of lemon zest or a bit more lemon juice to the batter.
- Honey glaze: I sometimes swap the granulated sugar glaze for a honey and lemon mixture—it’s lighter but still beautifully sweet.
- Add fresh berries: Fold in some blueberries or raspberries to the batter for a burst of color and extra flavor.
How to Make Lemon Poppy Seed Bread with Citrus Glaze Recipe
Step 1: Prep your pans and dry ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans to make sure your bread doesn’t stick—that little tip saves me from pan-related disasters! Next, whisk together the flour, baking powder, salt, and poppy seeds in a medium bowl. This helps them distribute evenly so every bite has that perfect crunch.
Step 2: Mix the wet ingredients and sugar
Using an electric mixer, combine the canola oil, milk, and 2 cups of sugar until smooth. Then, add the eggs one at a time, beating well after each. This method keeps the batter silky and well-aerated. Stir in the lemon juice, lemon zest, and vanilla extract until everything is beautifully incorporated.
Step 3: Combine wet and dry ingredients gently
Gradually add your dry mixture to the wet ingredients and fold gently until just combined. Be careful not to overmix here—overworking the batter can lead to a tougher loaf, and nobody wants that. You want your bread light and tender.
Step 4: Bake until perfectly golden
Divide the batter evenly into your prepared pans and pop them into the oven for about 50 minutes. Start checking around 45 minutes with a toothpick—it should come out clean or with a few moist crumbs attached. If the bread tops brown too fast but the inside is still wet, tent them with aluminum foil to prevent burning.
Step 5: Apply the citrus glaze while warm
Once your loaves come out of the oven, let them cool in the pans for 10 minutes. Then, flip them onto a wire rack placed over a baking sheet to catch drips. Quickly whisk together the glaze ingredients—sugar, orange juice, lemon juice, vanilla, and melted butter—and pour it evenly over your warm bread. The glaze seeps in and adds that irresistible finish as the bread cools.
How to Serve Lemon Poppy Seed Bread with Citrus Glaze Recipe
Garnishes
I like to sprinkle a bit of extra lemon zest on top after glazing for a pop of color and an extra zing of flavor. Sometimes, a light dusting of powdered sugar adds a pretty, sweet touch that looks great for gifting or special occasions.
Side Dishes
This bread pairs wonderfully with a hot cup of tea or coffee—perfect for a lazy weekend breakfast or afternoon snack. For an elevated brunch, serve it alongside fresh fruit or a smooth yogurt parfait for a refreshing balance.
Creative Ways to Present
For a festive touch, I’ve arranged slices on a pretty platter surrounded by fresh lemon wedges and edible flowers—that always impresses guests. You can also slice it into mini servings and skewer them with berries for a cute, shareable dessert option at parties.
Make Ahead and Storage
Storing Leftovers
I wrap leftover slices tightly in plastic wrap or store the whole loaf in an airtight container at room temperature—it keeps well for about 3 days without losing moisture or flavor. Sometimes I keep it in the fridge for up to a week if I want it to last longer.
Freezing
Freezing this bread works like a charm! I slice it first, wrap each piece in plastic wrap, then pop them in a freezer bag. When I’m ready for a slice, I just thaw it in the fridge overnight or at room temperature for a couple hours—it tastes almost fresh-baked.
Reheating
To warm up, I like popping a slice in the microwave for about 15 seconds or heating it in a toaster oven for a few minutes to get that slightly crispy edge again. Adding a dab of butter makes it feel like a fresh treat all over again.
FAQs
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Can I use a different oil besides canola oil in this Lemon Poppy Seed Bread with Citrus Glaze Recipe?
Absolutely! Canola oil is great because of its neutral flavor, but vegetable oil or a light olive oil work just as well. Just avoid strong-flavored oils as they can overpower the delicate lemon scent.
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How do I prevent the bread from drying out?
Make sure not to overbake the bread and keep an eye on it starting around 45 minutes. Also, the citrus glaze helps lock in moisture, so don’t skip it! Storing the bread in an airtight container helps keep it fresh too.
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Can I make this bread dairy-free?
Yes! Substitute the milk with your favorite plant-based milk like almond or oat milk, and swap the butter in the glaze with a dairy-free margarine or coconut oil. The flavor will still be deliciously citrusy.
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What’s the best way to store leftover Lemon Poppy Seed Bread with Citrus Glaze?
Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, pop it in the fridge for up to a week or freeze slices individually wrapped for longer freshness.
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Can I skip the glaze?
You can, but I really recommend keeping it—it adds extra sweetness and a citrus punch that makes this bread truly special. If you want a lighter finish, just reduce the sugar amount in the glaze.
Final Thoughts
This Lemon Poppy Seed Bread with Citrus Glaze Recipe has become a little slice of sunshine in my baking world, and I hope it will be for you too. It’s such a straightforward recipe with big, bold flavors that can brighten up any day—whether you’re sharing it with friends or enjoying it solo with your morning coffee. Give it a try, and I’m pretty sure it’ll become your favorite citrus bread, just like it did for me.
Print
Lemon Poppy Seed Bread with Citrus Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 loaves (9×5-inch each) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Lemon Poppy Seed Bread is a moist and flavorful loaf bursting with bright citrus notes and crunchy poppy seeds. Perfect for breakfast or an afternoon snack, it features a tender crumb and a glossy citrus glaze that enhances the fresh lemon and orange flavors. Easy to make and wonderfully fragrant, this recipe yields two 9×5-inch loaves perfect for sharing or gifting.
Ingredients
Bread Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 tablespoons poppy seeds
- 1 cup canola oil
- 1 ½ cups milk
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
Glaze Ingredients
- ¾ cup granulated sugar
- ¼ cup orange juice
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon butter, melted
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Lightly grease and flour two 9×5-inch loaf pans to ensure the bread releases easily after baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and poppy seeds until evenly combined. Set aside.
- Mix wet ingredients: Using an electric mixer fitted with the paddle attachment, beat together the canola oil, milk, and 2 cups of granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Then beat in the lemon juice, lemon zest, and vanilla extract until the mixture is smooth.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients and mix until just combined, taking care not to overmix to maintain a tender crumb.
- Fill pans and bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. If the tops brown too quickly while the centers are still undercooked, tent the loaves with foil and continue baking until done.
- Cool the loaves: Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then invert the loaves onto a wire rack set over a rimmed baking sheet to catch any glaze drips.
- Prepare and apply glaze: In a medium bowl, whisk together the ¾ cup granulated sugar, orange juice, lemon juice, vanilla extract, and melted butter until smooth. While the loaves are still warm, evenly pour this glaze over the tops, allowing it to soak in as the bread cools completely.
Notes
- If you do not have canola oil, vegetable oil or light olive oil can be used as substitutions.
- For extra lemon flavor, you can increase the lemon zest to 3 teaspoons.
- Make sure to tent the loaves with foil if they brown too quickly to avoid a burnt crust.
- This bread can be stored at room temperature, wrapped tightly, for up to 3 days or refrigerated for up to a week.
- Glaze adds a sweet and citrusy finish; if preferred, you can omit or reduce the sugar in the glaze for a lighter topping.
Keywords: Lemon Poppy Seed Bread, citrus bread, homemade bread, lemon zest bread, poppy seed loaf, glazed lemon bread, easy bread recipe
