I’ve made this lemon poppy seed bread recipe for years. My children request it on a regular basis because it is so delicious.
If you are looking for a healthy bread or muffin recipe – this is not for you. (Try my delicious gluten free zucchini bread for a healthier option)
You may omit the poppy seeds from this recipe. However, even my pickiest of eaters loves this bread with the seeds!
With this recipe you can make lemon loaves or muffins. My kids prefer the mini muffins, but I detest cleaning out those muffin tins. (If you don’t have a mini muffin tin– this is the absolute best one and actually easier to clean)
Lemon Poppy Seed Bread
- 1 3/4 cups flour
- 3/4 cup sugar
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup oil
- 1/4 cup lemon juice
- 1 tablespoon poppy seeds
- Mix together dry ingredients.
- Add wet ingredients and mix well.
- Pour into a greased loaf pan.
- Bake for 45 to 55 minutes at 350 degrees.
- If you are making mini loaves or muffins decrease cooking time to about 25 minutes.
- When fully cooked the top will be golden brown. Remove from the oven and let cool for 5 minutes.
- Then remove from loaf pan and place on a wire cooling rack until fully cooled.
- Slice and serve.
What I love most about this lemon poppy seed bread recipe is that it is fast enough to make in the morning before school. When you use the mini muffin tin you’ll have breakfast ready in less than 30 minutes.
This bread is so moist and delicious that if you want to freeze it for later you’ll need to flash freeze before wrapping.
First let the lemon poppy seed bread cool completely. Then place the muffins or loaf in the freezer to make sure the outside freezes. After the outside is frozen, wrap tightly in cling wrap (I prefer press n seal). Then freeze the bread or muffins in a Ziploc bag.
This lemon poppy seed bread stays fresh in the freezer for about a month.
Young Wife says
These look delightful!
Is there an easy way to print your recipe posts? This one looks great but can’t figure out how to print without all the ads and can’t get it to copy and paste. Thanks for a great blog.
Below each recipe is a little printer. Click on that and you will be able to print a black and white version of just the recipe. No extra text or images.
Linda Dietz says
I too had the same question about printing. Thank you for the tip!
Thanks so much, I love lemon poppyseed and was looking for a good yet easy recipe!
Where do you get poppy seeds? Can’t wait to make this recipie. Thanks for sharing!
I buy them in the spice section of the grocery store.
I too would like to thank you for ALL you share ! LOVE your stuff ! I can’t seem to print the recipes either and I couldn’t find the “little printer” under it :o(
THANKS again ! ! !
Laura Patton says
Thank you this looks yum! And so thrilled someone asked about the print options..lol I really needed that answered too! Have a wonderful day!
Sorry, but is this self-rising or all purpose flour?
You can use either.
I love that this recipe doesn’t use lemon rind or zest which are two things I never have in the house. I just might make this. Do you think i could take out the poppy seeds and perhaps add in a cup of chocolate chips instead? My kids don’t like poppy seeds, but much like their mother if I add chocolate, they will at least try it!
Katie B. says
Have you ever tried this recipe with half and half white and wheat flour?
Mia S says
I made this yesterday and it turned out great, but I think I would like it to be a little bit more lemon-y. Is there a way to do that without hurting the recipe?
You can always add a little more lemon juice.
I love lemon poppy seed baked goods! I must go get some poppy seeds.
This looks delicious! I can’t wait to try it!
What type of oil do you use?
Toni Anderson says