Lemon Poppyseed Bread

This quick and simple lemon poppyseed bread can be served for breakfast, but is a wonderful option to satisfy any sweet tooth! It’s got an intense fresh lemon flavor and has just the right amount of poppyseeds.

Lemon Poppyseed Bread Recipe by Brenda Walsh

Download and Print the Recipe

Recipe Download (Vegan)

Recipe Download (Regular)

Guest: Elizabeth Pryor

(VEGAN)

Ingredients:
  • 1/3 cup canola oil
  • 3 Tbsp. applesauce
  • ¾ cup sugar
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • ½ cup plain almond milk
  • ¼ cup fresh lemon juice (about 1 medium-sized lemon)
  • 1 lemon zested
  • 2 Tbsp. poppy seeds
  • ½ cup walnuts, chopped (optional)
  • ½ cup golden raisins (optional)
Glaze:
  • 1 Tbsp. lemon juice
  • ½ cup powdered sugar
Directions:

Preheat oven to 350. Grease and flour 9x5 inch loaf pan. In a large bowl, combine oil, applesauce, and sugar. Beat with electric mixer on medium until blended. In medium bowl, mix flour, baking powder, and salt. Add to wet mixture, beating at low speed until smooth. Beat in almond milk, lemon juice, and zest. Fold in walnuts, raisins, and poppy seeds. Pour batter into prepared pan.

Bake until toothpick inserted in center comes out clean, about 50 to 60 minutes. Cool in pan 10 minutes, then invert loaf onto rack. Mix lemon juice and powdered sugar together until smooth. Pour over loaf while still warm. Cool completely before slicing.

Yields: 1 loaf, 12 slices


(REGULAR)

Ingredients:
  • 3 cups all-purpose flour
  • 1 ½ tsp. salt
  • 2 tsp baking powder
  • 3 Tbsp poppy seeds
  • 1 Tbsp fresh lemon juice
  • 2 tsp lemon zest (1 medium lemon)
  • 1 cup canola oil
  • 3 large eggs
  • ¾ cup milk
  • ¾ cup buttermilk
  • 1 1/3 cup sugar
  • 1 tsp vanilla
Glaze:
  • 2 Tbsp. lemon juice
  • 1 cup powdered sugar
Directions:

Preheat oven to 350. Grease and flour two 9-inch loaf pans. In a large bowl, mix together dry ingredients. In a separate bowl, mix together wet ingredients. Slow add the dry ingredients and mix stir until there are no lumps. Divide batter evenly between the two pans.

Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then invert onto cooling rack.

Mix lemon juice and powdered sugar together in a small bowl until smooth. While still warm, poke several holes into bread with a large toothpick, then pour glaze over loaves. Cool completely before slicing.

Yields: 1 loaf, 12 slices

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

Join Miss Brenda each week live at 5:30 PM (eastern) on our Kids Club for Jesus Facebook page for a new cooking program. If you would like to be on "Cooking with Miss Brenda" and live in the Collegedale area–send us a message and let us know!


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Kids Club for Jesus Studio and Leadership Center is a 501c(3) Non-profit orginization. Please visit our profile on Guidestar