↓
 

Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Lemon Poppy Seed Quick Bread

Lady Behind the Curtain Posted on by
Jump to Recipe

Lemon Poppy Seed Quick Bread: A moist lemon breakfast bread that not only has lemon in the bread but is also covered with a lemon syrup a wonderful vanilla glaze and lemon zest. Perfect for a summer casual breakfast and fancy enough for an afternoon tea. Below you will find tips on freezing and thawing this amazing breakfast lemon bread.

Lemon Poppy Seed Quick Bread

Dress up your Lemon Poppy Seed Quick Bread with Candied Lemon Slices

  • INGREDIENTS
    • 1 small lemon
    • ½ cup granulated sugar
    • 1 tablespoon fresh lemon juice
    • ½ cup water
  • DIRECTIONS
    • Cut lemons into 1/8-inch-thick rounds; discard seeds.
    • Stir together the sugar, lemon juice and water.
    • Pour into large skillet, heat to medium heat until sugar is dissolved.
    • Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally 14 to 16 minutes or until slightly translucent and rinds are softened.
    • Remove from heat.
    • Place slices in a single layer in a wax paper lined jelly roll pan, using tongs.
    • Cool completely (about 1 hour)
    • TIP: USE LEFTOVER SYRUP TO SWEETEN TEA!

How to Wrap, Freeze and Thaw Most Baked Goods

Lemon Poppy Seed Quick Bread
…to preserve freshness! No matter what you’re making, the make-ahead process is pretty much the same. Wrap items in plastic wrap, place in an airtight container or freezer bag, and freeze for up to 3 months. Thaw inside the wrapping so the condensation forms on the wrapping, not the baked good. You can thaw in the refrigerator for a slower thaw or thaw at room temperature. It usually doesn’t matter. FOR ANY RECIPES WITH ICING, FROSTING OR GLAZE, IT’S BEST TO FREEZE PLAIN AND ADD THE ICING/FROSTING/GLAZE FRESH RIGHT BEFORE SERVING.

How to Freeze Quick Bread

  1. Bake and completely cool quick bread.
  2. Step 2: Once the bread cools completely, wrap it in Press & Seal or plastic wrap. From one baker to another– Press & Seal is the best product for wrapping baked goods. I find regular plastic wrap too thin, clingy, and frustrating. It definitely works, but Press & Seal is easier to use and I’ve honestly found that it keeps my food fresher.
  3. Step 3: Write the type of bread and use-by date on a large piece of aluminum foil. For best taste and texture, don’t freeze quick bread for longer than 3 months. You could stretch it to 4 or 5 months, but the sooner you serve it, the fresher it tastes.
  4. Step 4: Wrap the bread in the aluminum foil and place in the freezer. You could place the wrapped bread in a freezer container or freezer-friendly zipped top bag, but I often just freeze it after wrapping in aluminum foil.
  5. Step 5: Freeze for up to 3 months. To thaw, transfer the frozen bread to the refrigerator one day before serving. Sometimes I forget and just let the bread thaw at room temperature for several hours, but it’s better to thaw at a slower rate in the refrigerator. Make sure you thaw bread while it’s still in the wrapping. Don’t unwrap before thawing.
  6. Baker’s Tip: Two layers of wrap is key! The first layer keeps the bread fresh and the aluminum foil ensures no condensation will seep in. Double layer=maximum freshness and no freezer burn. Moisture is the enemy, so don’t be afraid to add another layer of Press & Seal or aluminum foil.

Why is there a Large Crack on Top of My Quick Breads?

Lemon Poppy Seed Quick Bread
Don’t worry! A large crack down the center of your loaf/quick breads is actually a sign that your bread expanded properly. The top of the bread will naturally cook and set quicker than the center. As the center cooks, air escapes out of the top creating a defined crack either in the center or slightly off center. If your baked quick bread doesn’t really have a large crack down the center, it’s nothing to worry about either– there are so many variables at play including your oven, the oven temperature, length of time, oven rack position, recipe, etc.

Other Citrus Options

Lemon Poppy Seed Quick Bread
Feel free to swap the lemon juice and zest with other citrus juice and and zest, such as orange, blood orange, lime, or grapefruit. You can leave out poppy seeds if desired.

MORE QUICK BREAD RECIPES

BANANA NUT BREAD 2. EGGNOG QUICK BREAD 3. FRESH STRAWBERRY QUICK BREAD 4. PEANUT BUTTER BANANA QUICK BREAD 5. CRANBERRY PLUM AND PISTACHIO QUICK BREAD 6. PUMPKIN BREAD WITH SPICY DARK CHOCOLATE FROSTING
Lemon Poppy Seed Quick Bread

Lemon Poppy Seed Quick Bread

Yield: Makes 1 Loaf
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Always keep one in the freezer!

Ingredients

For the Bread:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup milk
  • ¼ cup vegetable oil
  • 1 tablespoon finely shredded lemon peel
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon poppy seeds

For the Syrup:

  • ½ cup granulated sugar
  • ½ cup FRESH lemon juice
  • 1 teaspoon lemon zest

For the Vanilla Glaze:

  • ½ cup confectioners' sugar
  • 1 teaspoon vanilla paste or extract
  • 2 teaspoons water or milk

Garnish:

  • 1 teaspoon lemon zest (optional)

Instructions

For the Bread:

  1. Preheat oven to 350°.
  2. Grease bottom and 1/2-inch up sides of an 9 x 5 x 2-inch loaf pan; set aside.
  3. Stir together flour, sugar, baking powder, and salt.
  4. Make a well in the center of the flour mixture; set aside.
  5. Beat egg with a fork.
  6. Stir in milk, oil, lemon peel, lemon juice, and poppy seeds.
  7. Add egg mixture all at once to flour mixture.
  8. Stir just until moistened (batter should be lumpy).
  9. Spoon batter into prepared pan; spread evenly.
  10. Bake for 45 to 50 minutes or until toothpick inserted near center comes out clean.
  11. Cool in pan on a wire rack for 10 minutes.
  12. Remove from pan.
  13. Once the bread has cooled enough to take out of the loaf pan pour the syrup over the warm bread so it can be absorbed.
  14. Cool completely on wire rack.

For the Syrup:

  1. Combine sugar and lemon juice in a small pan.
  2. Heat until sugar dissolves, add lemon zest.

For the Glaze:

  1. In a medium bowl add the sugar, vanilla and water.
  2. Stir until smooth and creamy.
  3. Drizzle over cooled bread.
  4. Sprinkle lemon zest over the top of the bread.

Notes

How to Make Candied Lemon Slices:


INGREDIENTS:

  • 1 small lemon,
  • ½ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • ½ cup water

DIRECTIONS

  • Cut lemons into 1/8-inch-thick rounds; discard seeds.
  • Stir together the sugar, lemon juice and water.
  • Pour into large skillet, heat to medium heat until sugar is dissolved.
  • Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally 14 to 16 minutes or until slightly translucent and rinds are softened.
  • Remove from heat.
  • Place slices in a single layer in a wax paper lined jelly roll pan, using tongs.
  • Cool completely (about 1 hour)

HOW TO FREEZE QUICK BREAD

  • Bake and completely cool quick bread.
  • Step 2: Once the bread cools completely, wrap it in Press & Seal or plastic wrap. From one baker to another– Press & Seal is the best product for wrapping baked goods. I find regular plastic wrap too thin, clingy, and frustrating. It definitely works, but Press & Seal is easier to use and I’ve honestly found that it keeps my food fresher.
  • Step 3: Write the type of bread and use-by date on a large piece of aluminum foil. For best taste and texture, don’t freeze quick bread for longer than 3 months. You could stretch it to 4 or 5 months, but the sooner you serve it, the fresher it tastes.
  • Step 4: Wrap the bread in the aluminum foil and place in the freezer. You could place the wrapped bread in a freezer container or freezer-friendly zipped top bag, but I often just freeze it after wrapping in aluminum foil.
  • Step 5: Freeze for up to 3 months. To thaw, transfer the frozen bread to the refrigerator one day before serving. Sometimes I forget and just let the bread thaw at room temperature for several hours, but it’s better to thaw at a slower rate in the refrigerator. Make sure you thaw bread while it’s still in the wrapping. Don’t unwrap before thawing.
  • Baker’s Tip: Two layers of wrap is key! The first layer keeps the bread fresh and the aluminum foil ensures no condensation will seep in. Double layer = maximum freshness and no freezer burn. Moisture is the enemy, so don’t be afraid to add another layer of Press & Seal or aluminum foil.



    • Did you make this recipe?

    Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

    © Sheryl
    NEVER MISS A POST
    Sign up for my newsletter and receive my recipes and Etsy store updates in your inbox. Easy to see anytime and saved for safe keeping. Click here and sign up today—->>>>CURTAIN CALL NEWSLETTER
    Lemon Poppy Seed Quick Bread

    Comments

    Lemon Poppy Seed Quick Bread — 10 Comments

    5. YUM! I have been looking for an authentic lemon poppyseed recipe, and have only ever found the ones that use pudding. I am SO going to make this! (I’ve never tried citrus butter, but it sounds amazing). Thanks!

      Reply ↓

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    HTML tags allowed in your comment: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    ↑ Skip to Recipe