This lemon poppy seed bread is light, moist and flavorful made with Greek yogurt, fresh lemon juice and zest, lemon extract, and poppy seeds, then topped with a lemon glaze!
Best Lemon Poppy Seed Loaf
This lemon poppy seed loaf is a quick bread version of my lemon poppy seed cupcakes made with Greek yogurt for added moisture and three sources of lemon flavor, juice, zest, and lemon extract!
The zesty bright flavors also pair well with other flavors which is why lemon blueberry cupcakes and lemon blueberry zucchini bread are just as well loved around here.
Why This Recipe Works
- Ready in 1 hour. Using simple ingredients you may already have on hand, this lemon bread with poppy seeds is ready to enjoy in an hour.
- Not just for dessert. Despite the glaze, it’s not overly sweet. Enjoy a slice for breakfast with a hot drink, brunch, or snack, or pack it in lunches for school.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Baking staples: Flour, brown sugar and eggs for the base. You’ll also need baking powder, baking soda, salt, granulated sugar, vegetable oil and milk.
- Greek yogurt: The acid in the yogurt will react with baking soda and baking powder to achieve a nice rise and to ensure a soft crumb.
- Lemon juice, zest and extract: Lemon extract gives the lemon loaf a bit of extra intensity. You can use just the fresh lemon juice and lemon zest if you prefer a milder lemon flavor.
- For the glaze: Powdered sugar, milk, and lemon extract.
Substitutions and Variations
You could use a gluten-free 1:1 all-purpose flour. Any gluten-free flour will have a slight variation in flavor, but it’ll still taste great.
You can also swap the Greek yogurt for sour cream. I would suggest full-fat sour cream for the best consistency.
Make this quick bread recipe with or without the lemon glaze. You could also try a vanilla powdered sugar glaze or cream cheese glaze!
If you prefer it without poppy seeds, I have a great recipe for lemon loaf cake you’ll love.
How to Make Lemon Poppy Seed Bread
In a large mixing bowl, whisk sugars, yogurt, eggs, oil, and milk together. Add lemon juice, zest, extract, and poppy seeds.
Whisk dry ingredients separately, then add flour mixture to the wet ingredients and stir until full combined. Pour batter into a prepared loaf and bake for a total of 50 minutes.
Remove from the oven and place on the counter for about 10 minutes before allowing it to cool completely on a wire rack. Top with the glaze.
Baking Tips
- Tent with foil. After 40 minutes of baking time, grab a piece of foil and tent the loaf to prevent browning.
- When it’s ready. To test to see whether or not it’s ready to come out of the oven, insert a toothpick into the center of the lemon poppy seed bread. If it comes out clean, it’s ready.
- Add glaze once it’s cooled. If you are adding it, make sure the bread is cooled first, otherwise it’ll melt the glaze.
Storing
- On the counter: Whether sliced or kept whole, this loaf will remain good to eat for up to 2 days at room temperature. Just make sure it’s covered so it doesn’t dry out.
- Fridge: Keep it in the fridge in an airtight container for up to 1 week.
- Freezer: Wrap the loaf or any slices in plastic wrap or foil and transfer them to a freezer bag. Keep it frozen for up to 1 month. Thaw at room temperature.
More lemon desserts to try include lemon cake mix cookies, lemon meringue pie and lemon brownies.
More Lemon Dessert Recipes
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Lemon Poppy Seed Bread Recipe
Video
Ingredients
- 1 ¾ cups all-purpose flour , spooned and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup granulated sugar
- ¼ cup light brown sugar , packed
- ¾ cup Greek yogurt
- 3 large eggs , room temperature
- ¾ cup vegetable oil
- ¼ cup milk
- ¼ cup lemon juice , freshly squeezed
- 2 Tablespoons lemon zest
- 1 Tablespoon lemon extract
- 2 Tablespoons poppy seeds
Lemon Glaze
- 1 cup powdered sugar , more as needed
- 2-3 Tablespoons milk
- ½ teaspoon lemon extract
Instructions
- Preheat oven to 350°F. Grease a 9×5 loaf pan and set aside.
- In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- To a large mixing bowl add the granulated sugar, brown sugar, Greek yogurt, eggs, vegetable oil, and milk. Whisk vigorously until well combined. Add in the lemon juice, lemon zest, lemon extract, and poppy seeds and whisk until fully incorporated.
- Slowly add the flour mixture to the wet ingredients and stir with a wooden spoon until combined.
- Pour the batter evenly into the prepared loaf pan. Bake for 40 minutes, then loosely tent the pan with aluminum foil to prevent browning. Continue baking for an additional 10 minutes, or until a toothpick comes out clean.
- Remove from the oven and allow to cool in the pan for 10-15 minutes before transferring to a cooling rack to cool completely.
Lemon Glaze
- In a small bowl, whisk together the powdered sugar, milk, and lemon extract until smooth. It should be a consistency that will drizzle off a spoon. Add more powdered to thicken or more milk to thin out.
- Drizzle the glaze over the cooled loaf before slicing.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
There is a function in the recipe card that allows you to adjust the servings, which will automatically adjust the ingredients. However, when it comes to baking, that doesn’t always translate.
I would encourage you to grab 2 9 x 5-inch loaf pans and make two separate batches of batter. It’s a great idea to have an extra one to freeze for later!
If you prefer a thicker glaze, add more powdered sugar. Alternatively, use a bit more milk to thin it out.
This is due to the bread expanding. Air needs a place to escape, so that’s where it comes from. It’s nothing to worry about!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This was a hit at our family brunch! My kids loved the glaze, and it reminded me of my grandma’s baking. I love that i just got the right tangy flavor. So good!
So glad it was a success and brought up fond memories!
This poppyseed bread was 10/10! So yummy and simple to make. Can’t wait to make this again!
This bread was so good and it made for a great snack.
Love the fresh lemon taste of this bread! The glaze almost makes it feel like dessert!