Lemon Poppyseed Bread
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Lemon Poppyseed Bread is a simple quick sweet bread recipe made with easy ingredients that make this bread recipe come together quick. Topped with a delicious lemon glaze made of lemon juice and powdered sugar, this lemon loaf with poppyseeds is moist and delicious. A bread recipe you will make on repeat!
Look for more Sweet, Quick Bread Recipes? Check out my recipes for Chocolate Zucchini Bread, Banana Coconut Chocolate Chip Bread or Pumpkin Chocolate Chip Bread
Lemon Poppyseed Bread
This Lemon Poppyseed Bread is a tangy, sweet bread recipe that has the delicious flavor of lemon and the satisfying crunch from the poppyseed. Lemon Bread is one of those recipes you make and then have to share because you will eat the whole loaf yourself it is so good!!
I just love that this quick bread recipe makes two loaves. We usually save one for us to eat when it is fresh out of the oven and either share the other with a neighbor or freeze it to enjoy later. These loaves freeze so easily and are still moist and delicious when eaten later.
Lemon Poppyseed Bread Ingredients
The list of ingredients for this quick lemon bread is short, sweet and not complex at all. In fact these are ingredients you might already have hanging out in your pantry. What you will need to make this simple bread is a cake mix, lemon pudding, eggs, oil, water and poppyseeds.
The last two ingredients make up the simple Lemon Glaze that is drizzled over the top of the cooled lemon bread. To make the glaze simply mix together powdered sugar and lemon juice. The glaze is completely option but absolutely recommended.
How to make Lemon Poppyseed Bread
To make this simple Lemon Poppy seed Bread start by combining the cake mix, pudding, eggs, oil, water and poppyseeds in a large mixing bowl. This can be done in the bowl of a stand mixer or just a mixing bowl and then blended with an electric mixer. Mix together these ingredients, scrapping down the sides of the bowl a few times, for at least 2 minutes until well combined.
Pour the batter into two greased, loaf pans. Fill each pan about 1/2 of the way full and make sure the batter is spread evenly in the pans. Bake the loaves in a 350º F oven for 35-40 minutes, until a toothpick inserted into the center comes out clean.
When the loaves are done baking allow to cool in the pans for 5 minutes before transferring to a cooling rack.
Lemon Glaze for Lemon Poppyseed Bread
While the loaves are cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice. This can be done in a small bowl with a fork or a whisk. The glaze will not be thick, but should fall easily from a spoon.
The glaze can be drizzled over the lemon loaves or brushed on with a pastry brush. Be sure to cover the whole loaf with the glaze, this will ensure maximum flavor in every bite!!
How to Store Lemon Bread
If you happen to have any bread leftover, you can store in an airtight container, wrapped in plastic wrap or aluminum foil or even in a zip top bag on the counter for up to 3 days.
If you are freezing this lemon bread, allow to cool completely and wrap tightly in a layer of plastic wrap followed by a layer of aluminum foil. Label the outside of the foil so you know what you have inside that foil package.
This bread can be frozen for up to 3 months. To thaw remove from the freezer and place on the counter until fully thawed. This loaf can also be sliced and frozen in individual slices in sandwich bags.
Lemon Poppyseed Bread Recipe
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Lemon Poppyseed Bread
- 1 yellow cake mix
- 3 ounces instant lemon pudding
- 2 eggs
- 1 cup water
- 1/3 cup vegetable or canola oil
- 1 1/2 tbsp poppyseeds
Lemon Glaze Ingredients
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- Preheat oven to 350º F and grease two loaf pans.
- In a large mixing bowl combine the cake mix, lemon pudding mix, eggs, water, oil and poppyseeds. Mix with an electric mixer, scrapping down the sides a few times with a spatula, for at least two minutes, until well combined and no lumps remain.
- Divide the batter evenly into the prepared loaf pans. Bake for 35-40 minutes, until cooked through and a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for 5 minutes before removing from the pans and placing on cooling rack.
- To make the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth. The glaze should fall easily from the tip of a spoon.
- Drizzle the glaze all over the lemon poppyseed bread loaves as they cool on the cooling rack.
- Store cooled bread in an air tight container or zip top bag on a countertop for up to 3 days.
Lemon Poppyseed Bread is a simple quick sweet bread recipe made with easy ingredients that make this bread recipe come together quick. Topped with a delicious lemon glaze made of lemon juice and powdered sugar, this lemon loaf with poppyseeds is moist and delicious.