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Lemon Poppy Seed Bread

Two slices Lemon Poppy Seed Bread

A delicious all time favorite for muffins, you can also enjoy this dynamic duo in a Lemon Poppy Seed Bread - plus it is easy to make from scratch.


3 cups all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1-1/2 tablespoons poppy seed
2-1/2 cups white sugar
1-1/8 cups vegetable oil
3 eggs
1-1/2 cup milk
1-1/2 teaspoon vanilla extract
1-1/2 teaspoons lemon extract
1/4 cup orange juice
3/4 cup white sugar
1/2 teaspoon lemon extract


Preheat oven to 350 degrees. 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 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 Information

Recipe makes 1 9-inch loaf.

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