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Lemon Poppy Seed Bread
Bright, citrusy, and speckled with crunchy poppy seeds, this tender loaf is everything a quick bread should be. You'll love how the freshly grated lemon peel cuts through the rich crumb, delivering a refreshing flavor from edge to edge. It's incredibly easy to pull together since the batter mixes up in just one bowl. Whether you're serving it for a weekend brunch or grabbing a quick afternoon snack, this simple bake is always a favorite.
Equipment
- Oven
- Loaf Pan
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- ¼ cup grated lemon peel
- 1 cup milk
- ¾ cup vegetable oil
- 2 tablespoons poppy seed
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, slightly beaten
Instructions
- 1Preheat the oven to 350°F. Coat the bottom of a 9x5-inch loaf pan generously with shortening and dust it lightly with flour. Don't use cooking spray here, as it can cause the edges to brown too quickly.
- 2Combine the flour, sugar, grated lemon peel, milk, vegetable oil, poppy seeds, baking powder, salt, and beaten eggs in a large bowl. Stir the mixture just until the dry ingredients are moistened. Overmixing will make the bread tough. Pour the batter into the prepared pan.
- 3Bake for 55 to 65 minutes, checking for doneness by inserting a toothpick into the center until it comes out clean. Let the bread rest in the pan for 5 minutes. Run a knife around the edges to loosen the loaf, then turn it out onto a wire rack right side up to cool completely.
Notes
- Cooling: Let the bread cool completely on the rack for about 2 hours before slicing so it doesn't crumble.
- Storage: Wrap the cooled loaf tightly and keep it at room temperature for up to 4 days, or store it in the refrigerator.
- Ingredient tip: Poppy seeds can spoil easily. Store any leftover seeds tightly covered in the refrigerator for 3 to 6 months to maintain their fresh, nutty flavor.