Lemon Poppyseed Bread Recipes

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QUICK LEMON POPPY SEED BREAD



Quick Lemon Poppy Seed Bread image

This is an easy, deliciously moist bread that my kids love and can make themselves.

Provided by Marian Collins

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 20

Number Of Ingredients 6

1 (18.25 ounce) package lemon cake mix
4 eggs
½ cup vegetable oil
1 (3 ounce) package instant lemon pudding mix
1 cup water
¼ cup poppy seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8x4 inch loaf pans.
  • In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into two greased 8x4 inch loaf pans.
  • Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 24.1 g, Cholesterol 43.8 mg, Fat 10.3 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 264.6 mg, Sugar 11.5 g

LEMON POPPY SEED AMISH FRIENDSHIP BREAD



Lemon Poppy Seed Amish Friendship Bread image

This is a yummy variation of Amish Friendship Bread. It's one of my family's favorites! It's versatile enough to make muffins, too. Just add 3 tablespoons of the batter into greased muffin tins and reduce the baking time to 23-25 minutes.

Provided by Laura Sandahl

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 14

2 cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
⅛ cup poppy seeds
2 (3 ounce) packages instant lemon pudding mix
1 cup Amish Friendship Bread Starter
2 eggs
½ cup milk
½ cup applesauce
2 teaspoons vanilla extract
½ cup vegetable oil

Steps:

  • In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl.
  • In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans.
  • Bake in a preheated 325 degree F(165 degrees C) oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.

Nutrition Facts : Calories 157.3 calories, Carbohydrate 25.2 g, Cholesterol 15.9 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 222.3 mg, Sugar 9.3 g

LEMON POPPY SEED BREAD



Lemon Poppy Seed Bread image

The days that I have extra time for baking are few and far between. That's why this extra-quick bread is perfect. You and your family will love the ease of preparation and the delicious flavor.

Provided by Taste of Home

Time 45m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 7

1 package white cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1 cup warm water
4 large eggs, room temperature
1/2 cup canola oil
4 teaspoons poppy seeds
Optional: confectioners' sugar and lemon zest

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack. Mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest, if desired.

Nutrition Facts : Calories 112 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON POPPY SEED BREAD



Lemon Poppy Seed Bread image

Oil and sour cream make this lemon poppy seed bread uniquely moist, while lemon provides a fresh, bright flavor. The glaze recipe below yields a light layer, but feel free to double the glaze if you want extra. See recipe notes for muffins and mini loaves.

Provided by Sally

Categories     Dessert

Time 1h30m

Number Of Ingredients 15

2 cups (250g) all-purpose flour (spoon & leveled)
4 teaspoons poppy seeds
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, at room temperature
3/4 cup (150g) granulated sugar
1/3 cup (80ml) vegetable oil
1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature
2/3 cup (160ml) whole milk, at room temperature
3 Tablespoons (45ml) lemon juice
1 Tablespoon lemon zest
1/2 cup (60g) confectioners' sugar
1 Tablespoon (15ml) lemon juice
optional: candied lemon slices (I followed this tutorial to make them)

Steps:

  • Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
  • Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.
  • Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes.
  • Cool bread completely in the pan set on a wire rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.*
  • *This doesn't yield a lot of glaze- just a light layer. Feel free to double the glaze if you want more.* Whisk the confectioners' sugar and lemon juice together. Drizzle over bread while it's still warm in the loaf pan or after it cools.
  • Slice and serve. Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.

LEMON POPPY SEED BREAD



Lemon Poppy seed Bread image

Lemon Poppy Seed Bread with a sweet lemon orange glaze is one of my favorite easy quick bread recipes.

Provided by Lauren Allen

Categories     Breakfast     Dessert     Side Dish     Snack

Time 1h5m

Number Of Ingredients 15

3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 Tablespoons poppy seeds
2 teaspoons lemon juice
2 teaspoons lemon zest ((grated lemon peel))
1 cup oil ((vegetable or canola oil))
3 large eggs
1 1/2 cups milk
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/4 cup orange juice
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees F . Line the bottom of two 9-inch loaf pans with a piece of parchment or wax paper. Spray the sides of the pan lightly with cooking spray.
  • Mix together flour, salt, baking powder and poppy seeds. In a separate bowl mix together the sugar, milk, eggs, lemon juice, lemon zest, oil, and vanilla.
  • Add the wet ingredients and stir until just combined. Divide batter evenly between the prepared pans.
  • Bake for 50 minutes - 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool for 5 minutes before inverting onto a wire rack.

Nutrition Facts : Calories 198 kcal, Carbohydrate 40 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 161 mg, Sugar 27 g, ServingSize 1 serving

POPPY SEED LEMON BREAD



Poppy Seed Lemon Bread image

A mild lemon flavor comes through in this tall loaf flecked with poppy seeds. "Slices are good spread with nutmeg butter or cream cheese," suggests Claudia Moffatt of Manchester, Missouri.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 16 slices).

Number Of Ingredients 15

3/4 cup water (70° to 80°)
1 large egg
3 tablespoons lemon juice
3 tablespoons butter, softened
3 tablespoons sugar
1 tablespoon grated lemon zest
3/4 teaspoon salt
3 cups bread flour
2 tablespoons poppy seeds
1/4 teaspoon ground nutmeg
2-1/4 teaspoons active dry yeast
NUTMEG BUTTER:
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon ground nutmeg

Steps:

  • In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., In a small bowl, combine nutmeg butter ingredients; beat until blended. Refrigerate until serving.

Nutrition Facts : Calories 181 calories, Fat 9g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 195mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON POPPY SEED BREAD



Lemon Poppy Seed Bread image

A delicious and easy poppy seed bread made from scratch.

Provided by Margie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 20

Number Of Ingredients 13

3 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons baking powder
1 ½ tablespoons poppy seeds
2 ½ cups white sugar
1 ⅛ cups vegetable oil
3 eggs
1 ½ cups milk
1 ½ teaspoons vanilla extract
1 ½ teaspoons lemon extract
¼ cup orange juice
¾ cup white sugar
½ teaspoon lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
  • In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
  • Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 48.3 g, Cholesterol 29.4 mg, Fat 14 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 229.6 mg, Sugar 33.8 g

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