Poppy seed bread
Ooo, poppy seed bread—soft, lightly sweet, and dangerously snackable 🖤
Here’s a classic, foolproof loaf that works for breakfast or dessert.
Classic Lemon Poppy Seed Bread (1 loaf)
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup sugar
- 2 tbsp poppy seeds
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 1 lemon
- ¾ cup plain yogurt or sour cream
- ⅓ cup neutral oil (or melted butter)
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
Optional glaze
- ¾ cup powdered sugar
- 2–3 tbsp lemon juice
How
- Heat oven to 350°F / 175°C. Grease a loaf pan.
- Whisk flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
- In another bowl, mix yogurt, oil, eggs, lemon juice, and vanilla.
- Gently fold wet into dry—don’t overmix.
- Pour into pan, smooth top.
- Bake 45–55 min, until a toothpick comes out clean.
- Cool 10 min, then glaze if you’re feeling fancy.
Pro tips
- Soak poppy seeds in warm milk 10 minutes for extra flavor
- Add a splash of almond extract for bakery vibes
- This freezes beautifully—slice first, future you will be grateful
- Want a no-lemon version, muffins, or a vegan swap? I’ve got you 🌱🍞
