The Ultimate Lemon Poppy Seed Bread for Breakfast at Home


A partially sliced homemade loaf of lemon poppy seed bread, on a piece of white parchment paper with crumbs and sliced lemon, with orange and white text.

The nights are getting cooler, the cool breeze is coming in, and I swear I can smell it. (Yes, autumn has a smell. I can’t quite describe it, but I recognize it each year.)

Here comes the season of苹果,壁球,hot meals, 和baking– when turning on the oven is actually welcomed and comforting, comforting like a freshly baked treat cooling on a windowsill.

Closely cropped vertical shot of three slices and half a loaf of lemon poppy seed bread, on a piece of white parchment paper with decorative lemon slices.


I can’t get myself to follow directions when baking. Does anyone else have this problem? I’m not alone, right?

I’ve always have great intentions to follow a recipe exactly as it’s written, but once I’m in the kitchen, I can’t explain what happens.

A little white whole wheat white flour here, a little almond meal there, a little agave syrup here, some coconut oil there… ta-daa! Fortunately, rather than creating dissatisfying recipe failures, these experiments tend to result in healthier versions of the basic recipe that I started with.

Sliced lemon poppy seed bread on a white crumpled piece of parchment paper, with lemon slices.

I have no problem eating someone else’s baked treats when they’remade with white sugarand bleached flour, but my conscience just won’t let me do it in my own kitchen. Especially when I have an arsenal of substitutes that, to me at least, taste great.

充分披露:有时我substitutions to end in disaster.Cookies that are too flat,bread that is too dense, desserts that are too sweet, or sometimes,not sweet enough。但是其他时候,他们证明是正确的。


And this time, I think the recipe below is just right. This bread turned out with the right texture and flavor, moist and perfectly sweet.

Bake this and set it out on your windowsill to cool. Feel the cool air, smell the deliciousness, and smile. Once it’s cool, slice and喝杯茶

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Sliced lemon poppy seed bread piled on a crumpled piece of white parchment paper, with lemon slices, on a beige surface.

The Best Lemon Poppy Seed Bread

  • Author:Shanna Mallon
  • Prep Time:15 minutes
  • Cook Time:50分钟
  • Total Time:1 hour 5 minutes
  • 屈服:1loaf1x






  1. Preheat oven to 350°F. Butter and flour a 9-by-5-inch loaf pan.
  2. 在一个中等大小的碗里,whisk togetherflours, almond meal, baking powder, salt, and poppy seeds.
  3. 在一个大碗中或in the bowl of a stand mixer fitted with the paddle attachment, beat butter, coconut oil, brown sugar, and agave on medium speed until creamy.
  4. Switch to the whisk attachment and add the eggs one at a time, beating well after each addition. Add the vanilla, milk, lemon juice, and lemon zest, and beat until combined.
  5. 一次将干成分混合物稍微添加到湿成分中,每次添加后混合。将面糊倒入准备好的面包盘中。
  6. 烘烤45-50分钟,或直到插入中间的牙签干净为止。Let cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  • Category:Quick Breads
  • Method:Baking
  • Cuisine:早餐

关键字:lemon poppy seed, lemon, poppy seed

Cooking By the Numbers…

Step 1 – Zest and Juice Lemons, Melt Coconut Oil, and Measure Remaining Ingredients

使用微型平报或Zester, finely zest 2-3 large lemons until you have 2 tablespoons of lemon zest.

Juice one of the lemons until you have 1 tablespoon of lemon juice.

Sliced butter on a waxed paper wrapper with two lemons and small square and round glass dishes of poppy seeds, agave syrup, salt, baking soda, and other ingredients, on a beige countertop.

Measure the coconut oil and melt it in the microwave. Set aside to cool slightly.

Measure the remaining ingredients, and lay them out as listed in the ingredients list.

Preheat oven to 350°F. Butter and flour a 9-by-5-inch loaf pan, and set it aside for later.

Step 2 – Combine Dry Ingredients

Piles of flour and poppy seeds in the bottom of a stainless steel mixing bowl, on a beige countertop.

Combine the flours, almond meal, baking powder, salt, and poppy seeds in a medium bowl.



Step 3 – Combine Wet Ingredients


Top-down shot of sliced butter, brown sugar, and agave syrup in the bottom of a stainless steel bowl.

Add the eggs one at a time, beating after each addition. I like to crack the eggs into a separate container first, to avoid adding any stray bits of shell to the batter.

A frothy batter mixed with lemon zest in a stainless steel bowl.

Add the vanilla, milk, lemon zest, and lemon juice, beating until combined well.

Step 4 – Finish Making Batter and Fill Pan


Add the dry ingredients to the wet mixture a little at a time, mixing well after each addition.

A black metal baking pan is filled with quick bread batter, on a beige countertop.

Pour the batter into the prepared loaf pan.

Step 5 – Bake



Let the bread cool in the pan for about 10 minutes before removing it from the pan and cooling completely on a wire rack.

Start the Morning with Something Sweet

I am a big advocate of starting the day off with something delightfully sweet for breakfast. Not sickeningly sweet like the colorful cereals we used to eat as children (although I will indulge in a bowl from time to time, if I’m being completely honest), but lightly sweetened with natural ingredients to provide a nice contrast from the usual savory options.

我说的是松饼,quick breads, pastries, and other baked goods that sweeten up the start of the day, and counterbalancethe bitter notes in your coffee

Sliced lemon poppy seed bread piled on a crumpled piece of white parchment paper, with lemon slices, on a beige surface.

This bread fulfills that craving with a hint of sweetness in every bite, without being overwhelming. The bright lemony bread is punctuated with the crunch of the poppy seeds, making it sweet and tender, but not extremely unhealthy.

红糖确实带来了柠檬和罂粟种子的味道,因此您在每个潮湿的片段中都会散发出美味。美味的食物温暖,撒上黄油或可能有些许homemade Earl Grey lemon curd或者椰子糖柠檬凝乳


For more quick bread recipes, start the morning with any of our favorites:

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED.See our TOSfor more details. Originally published on September 28, 2009. Last updated: June 7, 2021 at 19:44 pm. With additional writing and editing by Meghan Yager and Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

AboutShanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home,, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

7 thoughts on “The Ultimate Lemon Poppy Seed Bread for Breakfast at Home”

  1. THAT looks marvelous! Thanks for sharing My mom used to make us a lemon poppy seed bread that was just delicious, so now I want to try this!

  2. 我同意你们所有人。阿曼达(Amanda)的照片很棒,这种面包看起来像是必须尝试的!

  3. I love this bread because it doesn’t have too strong of a lemony taste.. I don’t LOVE lemon, but the subtle hint is good sometimes. I am happy to see a great recipe!



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