Meyer Lemon Poppy Seed Bread Recipe
Posted: 03/12/2014
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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’m inspired! If you’re not feeling them yet, I bet these will light your fire: Meyer lemon mug cakes, Meyer lemon poppy seed bars, or Meyer lemon parfaits.
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
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
slices
This Meyer Lemon Poppy Seed bread is easy to make and the glaze that gets poured over makes this a definite winner. This will be a favorite!
Ingredients
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
Instructions
- 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.
Nutrition Information
Serving: 1slice, Calories: 286kcal, Carbohydrates: 44g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 180mg, Potassium: 70mg, Fiber: 1g, Sugar: 29g, Vitamin A: 357IU, Vitamin C: 2mg, Calcium: 64mg, Iron: 1mg
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.
Colleen says
Okay, three out of three absolutely loved the bread! The man who gave me the Meyer lemons said he has had all kinds of lemon poppy seed bread and this is by far the beat he has ever had! Thought you would like to know!
Rachel Gurk says
So glad to hear it was a hit! Thank you for letting me know!
Colleen says
Okay, just got done with the bread, but you still didn’t answer my question about storing it. In the refrigerator or on the counter? How long should it last in both situations? Thank you! And by the way it makes my whole house smell really good! My didn’t turn out flat and short like your pictures, mine came out large and higher at the center like a dome. But I did triple the recipe and used the correct size pans.
Rachel Gurk says
Glad it turned out well! Sorry I hadn’t responded to the comment yet – I’d keep it on the counter if you plan to eat it in a day or two, otherwise move to the fridge for up to a week.
Colleen says
I’m going to bake this today! How do you store it, refrigerator or counter top. How long should it last if it isn’t eaten in one sitting?
Rachel Gurk says
It’s a pretty moist bread so I’d store it in the fridge if you’re not going to eat it in 1-2 days. It will keep in the fridge for a week most likely.
Linda B says
The Bread is in the oven now, can’t wait! Now is the glaze made with powdered sugar or regular sugar?
Rachel Gurk says
Granulated :)
Colleen says
What is the serving size? You have 1g, which is a tiny bit!
Rachel Gurk says
Ha, yes, that is definitely an error! I think it originally said one slice but then we changed some formatting and not everything transferred over perfectly. I recalculated with a serving size being one slice – one tenth of the loaf. I hope that helps!
Colleen says
I am going to make this, but before I do, how do you store it , and how long will it last? I have had so many people give me Meyer lemons and I would like to give them some of this bread as a thank you! Can you freeze this even with the glaze on it? I could do a glaze with 5e juice and confectioners sugar instead if that would freeze better?
Rachel Gurk says
I haven’t tested freezing it, but I think it would work just fine! The glaze kind of soaks in, so it might actually be better than a powdered sugar glaze.
Karen says
Hi, I’m really interested in this lemon poppy seed bread recipe. At the top of this page it says lemon poppy seed bread. At the bottom it is a recipe for lemon poppy seed bars and the print link also goes to the recipe for the bars.
Is there somewhere I can get the recipe for the bread?
Thanks
Rachel Gurk says
Hi Karen,
I am so sorry about that! Not sure how it happen, but I fixed it. Thanks for letting me know! The recipe for the bread should be there now.