The Pioneer Woman Tasty Kitchen
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Lemon Poppyseed Bread

4.14 Mitt(s) 7 Rating(s)7 votes, average: 4.14 out of 57 votes, average: 4.14 out of 57 votes, average: 4.14 out of 57 votes, average: 4.14 out of 57 votes, average: 4.14 out of 5

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Level: Easy

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Description

One of my ultimate comfort foods: crunchy poppyseeds scattered through a soft, dense bread with tart-sweet lemony glaze.

Ingredients

  • 2-½ cups Sugar
  • 3 whole Eggs
  • 1-½ cup Vegetable Oil
  • 1-½ cup Whole Milk
  • 2 Tablespoons Poppy Seeds
  • 1-½ teaspoon Baking Powder
  • 1-½ teaspoon Salt
  • 1-½ teaspoon Almond Extract
  • 1-½ teaspoon Vanilla Extract
  • 1 Tablespoon Melted Butter
  • 3 cups All-purpose Flour
  • _____
  • FOR THE GLAZE:
  • ¼ cups Lemon Juice
  • ¾ cups Sugar
  • ½ teaspoons Almond Extract
  • ½ teaspoons Vanilla Extract
  • 1 Tablespoon Melted Butter

Preparation

1. Preheat oven to 350F.
2. In the bowl of a stand mixer, combine the sugar, eggs and oil until well combined.
3. Add milk, poppy seeds, baking powder and salt.
4. Add the almond extract, vanilla extract, and melted butter.
5. Add the flour 1/2 cup at a time and mix well for 2 minutes.
6. If making muffins, fill prepared muffin pans (either with paper liners or well sprayed with Baker’s Joy or thoroughly buttered and floured) 2/3 full. If making loaves, fill prepared loaf pans about halfway.
7. Bake muffins for about 25 minutes or until golden brown. Loaves take about 45 minutes.
8. Combine the glaze ingredients in a bowl and whisk. Pour or brush the glaze liberally over the hot loaves of bread as soon as they come out of the oven.
9. Allow the breads to cool completely before removing from the pans.

4 Comments

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chefholly on 1.24.2011

I made it in 2 bread loaf pans and it takes longer than 45 minutes (still batter in the center), probably about 10 extra minutes. I also added a little lemon zest and squeeze of juice in the bread. It is delicious! Definitely a keeper!!

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stephfrommichigan on 12.6.2010

Delicious! I made 5 ‘mini’ loaves this weekend and baked them for about 45 minutes (I started checking at 30 minutes). I wasn’t sure about using granulated sugar in the glaze (‘glaze’ to me has always meant powdered sugar), so I made both. But the granulated sugar glaze was wonderful!!! I’m going to bake these mini loaves again and give them out as Christmas gifts. YUM!

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OKGran on 12.2.2010

I always put a bit of lemon extract to my lemon bread to give it more flavor.

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lisa717 on 12.2.2010

So the bread doesn’t have any lemon in it- only the glaze?

7 Reviews

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shepperde on 4.25.2012

I’ve made this twice now (both times in mini bread loaf pans-makes 5 for me) and have loved it both times, as have those I gave them to!

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K on 3.18.2012

I made these in the evening so my kids could have them for the next day. Maybe I did something wrong, since the other reviews were so good but the flavor on the one I was able to get out of the pan was pretty bland, and the rest of the batch caramelized onto my pans and are soaking overnight in my sink. Unless someone can suggest a way to fix this (having already made them according to the recipe), I won’t be making them again. Sorry.

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laura on 2.24.2012

this was really tasty. i did add a whole tablespoon minced (dried) lemon peel to the batter, which i think helped bring out the flavor better. this recipe made enough for 2 standard loaves, and the total cooking time was a full 60 minutes (instead of 45.) the glaze was really good too, not too tart not too sweet.

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Kristen Wenger on 2.8.2012

This was really good but I wish the lemon flavor was stronger – next time I’ll add lemon zest at least to the bread. But even so it was very tasty and the glaze was totally delicious!

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toriaj on 5.7.2011

I baked this in a standard-size bread loaf pan, and there was almost enough batter to fill a 1-quart baking dish as well. It did take much longer to bake, almost 90 minutes. It was excellent, will definitely make again!

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