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
Scale
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