"There really is no better Sunday breakfast than lemon poppyseed bread, Mom. Or anyday. It makes me so excited when we have it. It's so good!" my elementary aged daughter exclaims. Everything lately in her world is filled with exclamation points behind it. She's always excited about something, or thinking something is "the coolest, or the best, ever!"
But lemon poppyseed bread? She gets down right ecstatic about it! we've tried a few recipes in recent days, and haven't been able to find any really good ones. Too dry, not enough lemon, or just not great tasting.
But this loaf....this loaf was perfect!!
Making Lemon Poppyseed Bread
Delight your taste buds with the perfect balance of sweet and tart flavors in this delicious Lemon Poppyseed Bread. With poppyseeds for a burst of texture and flavour, and freshly squeezed lemon juice for an extra zesty kick, this is sure to be a treat you won't want to miss.
I used yogurt to reduce calories and white whole wheat flour/all purpose flour combination to increase the amount of nutrients in the bread. It is a delicious healthy recipe! You won't regret trying this perfect loaf of lemon poppy seed bread.
Gather all of your ingredients
Begin by gathering all of your ingredients, including butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder and salt. Additionally you will need lemon juice, yogurt and poppyseeds for the lemon poppyseed bread. For best results use freshly squeezed lemon juice instead of bottled versions as it provides a more intense flavor and aroma. Then preheat the oven to 350F (175C) before starting to prepare the loaf.
Preheat oven to 350°F (175°C) and prepare loaf pan by greasing it or lining with parchment paper
Start by greasing a 9 x 5 inch com loaf pan with butter or margarine or line it with parchment paper. This will ensure your bread comes out of the pan easily after baking. Preheat your oven to 350°F (175°C). Have an oven thermometer ready to check that the temperature is accurate before you put your bread in the oven. Depending on the accuracy of your oven this may vary, so it’s important to double-check the temperature before baking.
In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside
In a separate, medium bowl, whisk together oil, sugar and eggs. Then, add lemon zest and juice to the egg mixture and combine. Finally, pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix or your bread won’t be as light and fluffy as it should be. Finally, fold in the poppyseeds gently until evenly distributed throughout the batter.
With an electric mixer fitted with paddle attachment, beat butter until light and fluffy; mix in sugars until well incorporated
Add eggs, one at a time, mixing until batter is light and creamy. Put the mixer speed on low and gradually add in the lemon juice and zest, oil, and salt until all ingredients are combined. Start to gradually add dry ingredients until just combined. Be sure not to overmix. Finally, fold in poppyseeds gently until evenly distributed throughout the batter.
Add eggs one at a time to mixture and beat after each addition until combined; add the lemon zest, then slowly incorporate the dry ingredients into the wet batter and mix just until combined.
Begin by adding eggs, one at a time, until the batter is light and creamy. Next, add the lemon zest and juice, oil, and salt. Slowly incorporate the dry ingredients into the wet batter mix on low speed until just combined. Make sure not to overmix! Fold in poppyseeds gently until they are distributed evenly throughout the batter. Altering all ingredients should result in a moist and delicious Lemon Poppyseed Bread that your taste buds won’t soon forget!
The moistest lemon poppyseed bread you will ever try. It's so delicious that you won't even know it's good for you!
- 2 cups white whole wheat flour
- 1 cup unbleached all pupose flour
- 1 ½ tsp baking soda
- ¾ tsp salt
- ½ cup butter, softened
- ¼ cup applesauce (if no applesauce, you can use an additional ¼ cup butter)
- 2 cups white sugar
- 3 eggs (can use an egg replacer like Ener-G if desired)
- ½ cup lemon juice
- ¾ cup lemon yogurt
- 4 tbsp lemon zest
- ¼ cup poppyseeds
- Preheat oven to 350 degrees. Spray or oil two loaf pans.
- In a bowl, mix together the dry ingredients–flour, salt, baking soda, poppyseed and lemon zest.
- In a mixing bowl, beat sugar and butter until light and fluffy. Add in applesauce, eggs, lemon juice and yogurt and mix until well combined, stopping to scrape the bowl occasionally. Slowly mix in the dry ingredients until just incorporated. Divide the batter in half, smooth the tops and place in loaf pans.
- Bake at 350 degrees for 50 minutes. Tops of the loaves will brown lightly, and a knife inserted into the center of the loaf will come out clean. Take pans out of the oven and allow to cool for 15 minutes before inverting onto cooling racks.
This looks so yummy! I love lemon poppy seed muffins, so I am dying to try this. I am glad you found my blog so I could come and look at all of your yummy recipes!
Sandra J Keller
This was the worst cake I have ever made it called for 1/2 cup of lemon juice but it didn't say where to add it also the cake in both pans dropped terrible recipe
Thank you so much for bringing that to my attention. I've made the changes to clarify that better for you. I also remade the bread recipe which worked great. As for the dropping, there are many different things that can happen during the baking process to cause the cake to drop while cooking. Old baking soda/baking powder, humidity, opening the oven during baking time, altitude, etc. I'm sorry that happened and wish I could've helped out! It's one of my favorite bread recipes!
What a wonderful recipe! My family and friends loved it. They had no idea that it was healthier than your average Lemon poppy seed bread. Thanks!
So glad that you liked it!
This looks delicious! If you love lemon you may enjoy the Lemonhead Cookies on my blog. http://apeekintomyparadise.blogspot.com/2013/04/lemonhead-cookies.html
Happy SITS Saturday!
Thanks for bringing this by Saturday Dishes. You will be featured next Saturday.
Have a great weekend.
Wishes for tasty dishes,
Just found your site, and recipes, whilst looking up tips on coconut sugars. Many Thanks! i want to make a lemon curd, NOT using white sugar, May opt for honey?
What do you think? Any advice is greatly appreciated. Thanks! joan
I think you could. There are several honey lemon curd recipes out there. https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&es_th=1&ie=UTF-8#q=honey%20lemon%20curd&es_th=1 Let me know how it works for you!
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