Lemon Poppy Seed Bread

5 from 7 votes

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Enjoy this soft, moist, and delicious Lemon Poppy Seed Bread made with healthier ingredients making this low fat and lower in processed sugar. 

This Lemon Poppy Seed Bread is moist, light, and lower in fat, filled with lots of lemon zest and poppy seeds, and then drizzled with a thick glaze made with powdered sugar and fresh lemon juice.

Lemon Poppy Seed Bread

Healthy Lemon Poppy Seed Bread

Lemon Poppy Seed Bread… Running out of granulated sugar in the middle of a recipe is just a skill I’ve acquired over the years. It just happens because I think I have enough sugar and then dive into a recipe and BAM. Not enough sugar.

Why do I bring this up? Because that’s exactly what happened with this recipe that I’m sharing with you today. I had a small amount of sugar in my house unbeknownst to me and it was too late to go out and get more or have any delivered.

What is a girl to do?

Shuffle through her cabinets for anything remotely sweet to use in place of the sugar.

My shuffling worked! We were eating lemon poppyseed bread made with 1/2 cup sugar (and 1/2 cup maple syrup!) at 11:30 pm and by golly it was delicious. So delicious in fact that I made it, again and again, to make sure it wasn’t just a fluke. Plus, I needed way more lemon flavor in there to make it taste as zingy as I wanted it to.

The finished loaf is a moist, light, and lower fat version of the original, filled with lots of lemon zest and poppy seeds and then drizzled with a thick glaze made with powdered sugar and fresh lemon juice. Let’s get into it!

Batter from Recipe

Lemon Poppy Seed Bread Recipe

Here’s what you’ll need to make this miraculous Lemon Poppy Seed Bread:

  • All-Purpose Flour – this fills out the bread.
  • Baking Soda and Baking Powder – the leavening agents.
  • Salt – to balance out flavors.
  • Granulated Sugar – to sweeten.
  • Real Maple Syrup – also to sweeten (see above) and it adds some maple flavor.
  • Canola Oil – for moisture. Or vegetable oil.
  • Unsweetened Apple Sauce – for moisture and adds a subtle apple taste.
  • Eggs – for structure.
  • Vanilla – for flavor.
  • Lemon Extract – optional but highly recommended.
  • Lemon Zest – I used 5 whole lemons to get the amount of zing that I love!
  • Poppy Seeds – it wouldn’t be Lemon Poppy Seed Bread without poppy seeds!
  • Powdered Sugar and Lemon Juice – these are to make the glaze! Optional but again, highly recommended.

Pouring Batter into Pan

Tips and Tricks

Making this recipe is relatively straight forward! But here are some tips and tricks to make your life easier. You’re welcome 🙂

  • Light Colored Pans. My only notes would include using a lighter colored loaf pan (these are the ones I use, and love!) do it doesn’t get too dark too fast with the one hour cook time.
  • Nonstick and Parchment Paper. Spraying the pan well with nonstick cooking spray so it slides out easily. Heck, if you’re really concerned, just line the pan with some parchment paper along with the nonstick. It’s not necessary, but definitely will give you peace of mine. It’ll pop right out!
  • Eggs. Make sure your eggs are at room temperature.

Other than that, enjoy!!

Lemon Poppy Seed Bread

How to Make Lemon Poppy Seed Bread

This is a simple Lemon Poppy Seed Bread recipe, start out with your ingredients, mix them up. Then bake the batter in a loaf pan. Cool the loaf and as its cooling, prepare a simple lemon glaze. Then glaze it, slice it and enjoy! For the full recipe, check out the recipe card at the bottom of the post.

    1. Preheat oven. Spray a loaf pan with nonstick cooking spray and set aside.
    2. In a large bowl, whisk together: flour, baking soda, salt, baking powder, and granulated sugar. Create a well in the middle of the ingredients and pour in the wet ingredients: maple syrup, oil, apple sauce, eggs, extracts, and lemon zest. Stir the center of wet ingredients first before starting to incorporate the wet into the dry. Stir until dry ingredients are just combined. Add in poppy seeds and stir again gently.
    3. Pour into prepared loaf pan and bake until a toothpick comes out clean. Cool in the pan before removing to a cooling rack. Cool completely.
Lemon Poppy Seed Bread with Glaze

Lemon Poppy Seed Bread with Glaze

What makes this Lemon Poppy Seed Bread even more delectable is the glaze that tops it all off! While the loaf is cooling prepare the glaze.

  1. For the glaze, stir powdered sugar together with just enough lemon juice to create a thick glaze the consistency of white school glue.
  2. Drizzle generously over loaf and enjoy!

Leftovers

Any leftover Lemon Poppy Seed Bread can be stored at room temperature for up to 2 days. To lengthen its shelf life store in the fridge, in an airtight container, for up to a week!

Lemon Poppy Seed Bread

Freezing Lemon Poppy Seed Bread

Try doubling this Lemon Poppy Seed Bread recipe! Enjoy one loaf now and store the other in the freezer for later.

To Freeze. Skip the glaze and wrap in plastic wrap, then put the loaf into a freezer bag. Freeze for up to 4 months!

To Thaw. Transfer the loaf from the freezer to the fridge, allow to thaw overnight. Transfer to the counter and let it come to room temperature. Then glaze it, slice it and enjoy!

More Lemon Recipes to Love!

Do as I say, not as I do. Read the whole Lemon Poppy Seed Bread recipe before starting and make sure you have everything on hand 😉

Printable recipe card is below. Have a great day, friends!! xo

5 from 7 votes

Lemon Poppy Seed Bread

Enjoy this soft, moist and delicious Lemon Poppy Seed Bread made with healthier ingredients making this low fat and lower in processed sugar. 
servings 6 slices
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup granulated sugar
  • 1/2 cup real maple syrup
  • 6 tablespoons canola oil or vegetable oil
  • 2/3 cup unsweetened apple sauce
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract optional, but recommended
  • 1/4 cup lemon zest 5 lemons for me!
  • 1 tablespoon poppyseed

For the glaze:

  • 1 cup powdered sugar
  • 1-2 tablespoons fresh lemon juice

Instructions

  • Preheat oven to 325 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
  • In a large bowl, whisk together: flour, baking soda, salt, baking powder, and granulated sugar. Create a well in the middle of the ingredients and pour in the wet ingredients: maple syrup, oil, apple sauce, eggs, extracts, and lemon zest. Stir the center of wet ingredients first before starting to incorporate the wet into the dry. Stir until dry ingredients are just combined. Add in poppyseed and stir again gently.
  • Pour into prepared loaf pan and bake 50 minutes to 1 hour, or until a toothpick comes out clean. Cool 15 minutes in the pan before removing to a cooling rack. Cool completely.
  • For the glaze, stir powdered sugar together with just enough lemon juice to create a thick glaze the consistency of white school glue. Drizzle generously over loaf and enjoy!

Nutrition

Calories: 535kcal | Carbohydrates: 91g | Protein: 6g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 596mg | Potassium: 196mg | Fiber: 2g | Sugar: 55g | Vitamin A: 80IU | Vitamin C: 6.4mg | Calcium: 85mg | Iron: 2.4mg
Course: Breads
Cuisine: American
Keyword: Lemon Poppy Seed, Lemon Poppy Seed Bread, Lemon Poppy Seed Bread Recipe
Polaroid photo of granola bars

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Recipe Rating




32 Responses
  1. Robin

    Wondering if you have any nutritional data on this such as grams of fat, calories, fiber, cholesterol, etc. Looks good and Thanks.

  2. Kane B.

    Lauren,
    Could you please add/fix the link to the light-colored loaf pans you use and love? I have been wanting to get some new ones and light-colored sounds like a great idea.

    Thank you.

  3. Mary Burch

    5 stars
    This looks yummy! I’ve tried a similar recipe that was good but I’m going to try this one to decide which one I like better. From my own experience of cooking and baking for over 60 years, Lemon Poppyseed Bread turns out much better when the juice from real lemons are used rather than lemon juice from a bottle. ❤️😋

  4. Sarah Beauregard

    5 stars
    I happened across this recipe when you posted it and decided to give it a try. My daughter had a dance competition last week and I like to bake something for the moms and dancers when we have an early morning start. It was loved by all who tried it. I left some at home for my boys and they loved it too. This recipe will definitely be a go to. It was so yummy.

  5. Maryann Maykowski

    5 stars
    I want to try all of your recipes but this one is at the top of my list! Thanks for all that you share!!! You are awesome!

  6. Sarah

    I’ve got to try this! Lemon is one of my favorite flavors! Thanks for sharing… I’ll eat sure tonletnyounknow how it turns out!

  7. Lisa N

    My Grandma used to make the yummiest poppyseed cake. This sounds like it would be a healthier option that would still give me that flavor and the sentimental memories. I’m excited to try it!

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