Meyer lemon poppy seed bread is easy to make and you’l love the lemony glaze which saturates the whole loaf.
I know I’m a little late to the Meyer lemon party, but better late than never, right? I’m usually late to most parties.
Except real-life parties. I’m always awkwardly early to those. Like…drive around the block a few times to kill some time. At least I used to be that way. Before kids. Now I’m running out the door trying to beat the clock.
But other things? Late to the party. Quinoa. Kale. Late to those parties (definitely at the party now though!). Fashion trends — always UNfashionably late to THOSE parties.
I’m a lost cause. I like to tell myself I don’t follow fashion trends because I have a very classic style and prefer clothes/jewelry/makeup that withstand the test of time. But really, I’m just a) a chicken b) clueless and c) in yoga pants.
Anyways, Meyer lemons. They’re awesome. Tart, sweet, delicious. Perfect in this bread!
I probably could eat the entire loaf of this lemon poppy seed bread in one sitting. The glaze, you guys. THE GLAZE. It makes this lemon poppy seed bread extra moist, extra sweet and extra delicious! Make sure you don’t miss the step of poking holes into the bread so that the glaze can really saturate the bread and work its magic.
Always store your poppy seeds in the fridge or freezer so they don’t go rancid. If you’re looking for more ways to use them, try homemade Poppy Seed Dressing, Poppy Seed Cookies with Orange, and Lemon Poppy Seed Cottage Cheese Pancakes.
Want more great quick bread recipes? Try:
- Maple Stout Quick Bread
- Healthy Cornbread Recipe
- Whole Wheat Zucchini Bread
- Whole Wheat Applesauce Bread with Walnuts
- Pumpkin Streusel Bread Recipe
- Whole Wheat Caramel Banana Bread
- Healthy Whole Wheat Reduced-Fat Chocolate Banana Bread
- Whole Wheat Gingerbread Quick Bread from Cookin’ Canuck
- Orange Cranberry Quick Bread from Bless this Mess
FOR THE BREAD:
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon Meyer Lemon zest
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon poppy seeds
FOR THE GLAZE:
- 1/4 cup Meyer lemon juice
- 1/4 cup sugar
- 2 tablespoons honey
- Preheat oven to 350°F. Spray a 4×8 (or 4×9) loaf pan with nonstick baking spray.
- In a medium mixing bowl, use an electric mixer to beat the butter and sugar until light in color and smooth — about 2 minutes. Add eggs one at a time, beating to incorporate. With the mixer on low speed, add in the milk. Mix in the lemon zest. The mixture will look curdled but don't worry.
- On top of the wet ingredients, add the flour, salt, baking powder and poppy seeds. Stir until everything is moistened.
- Pour into prepared pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- While the bread bakes, heat a small saucepan over low heat and combine the lemon juice, sugar and honey, stirring until the sugar is dissolved. Remove from heat. When the bread comes out of the oven, pokes holes all over the top (I used a toothpick to do this). Carefully spoon the glaze over the hot bread, letting it run down the sides and into the holes you poked. Let cool at least 15 minutes in the pan before removing from pan and slicing.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.