Poppy Seed Lemon Bread Recipes

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.
• Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes.
• Cool bread completely in the pan set on a wire rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.*
• *This doesn't yield a lot of glaze- just a light layer. Feel free to double the glaze if you want more.* Whisk the confectioners' sugar and lemon juice together. Drizzle over bread while it's still warm in the loaf pan or after it cools.
• Slice and serve. Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.

POPPY SEED LEMON BREAD

Steps:

• In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., In a small bowl, combine nutmeg butter ingredients; beat until blended. Refrigerate until serving.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack. Mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest, if desired.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F . Line the bottom of two 9-inch loaf pans with a piece of parchment or wax paper. Spray the sides of the pan lightly with cooking spray.
• Mix together flour, salt, baking powder and poppy seeds. In a separate bowl mix together the sugar, milk, eggs, lemon juice, lemon zest, oil, and vanilla.
• Add the wet ingredients and stir until just combined. Divide batter evenly between the prepared pans.
• Bake for 50 minutes - 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool for 5 minutes before inverting onto a wire rack.

QUICK LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8x4 inch loaf pans.
• In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into two greased 8x4 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
• In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
• Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

LEMON POPPY SEED BREAD

Steps:

• Pre heat oven 350.
• Spray 9x5x3" loaf pan with butter falvored spray (Pam).
• Stir together zest, lemon juice.
• Measure out 1 Tbsp put in a small bowl cover and refrigerate for icing.
• Set aside remaining mixture.
• Stir together in another bowl flour, sugar, and poppy seeds.
• Make a well in the center.
• Mix the pineapple juice, almond extract, egg, oil, into the lemon juice mixture.
• Mix well.
• Pour into the flour well.
• Stir until just combined.
• DO NOT OVER MIX! IT'S SUPPOSED TO BE SLIGHTLY LUMPY!
• Bake 40- 50 minutes or until cake tester or tooth pick comes out clean.
• Remove from pan.
• Cool on rack for at least 20 minutes before glazing.
• To make glaze whisk lemon juice mixture with 1/2 cup of confectioners sugar. Whisk until smooth.
• Drizzle over loaf.
• Slice and enjoy!

LEMON POPPY SEED BREAD

Steps:

• Mix together the eggs, sugar, milk, oil, poppy seeds, and extracts.
• Sift together the flour, salt and baking powder. Add this to the egg mixture.
• Mix together 1-2 minutes.
• Preheat oven to 350°F
• Pour batter into 2 greased bread pans.
• Bake 1 hour at 350°F.
• Just before it's done, make the glaze. Mix powdered sugar, orange juice and extracts.
• Remove loaves from oven.
• Pour glaze over loaves while still in the pans.
• Cool for 30 minutes, remove from pans and cool on racks.