Use this great recipe to make Classic Lemon Poppy Seed Bread.
No wonder this has long been a favorite . . . the sweet-sour flavor of lemon and the crunchy taste of poppy seeds all drizzled with a lemony syrup.
Quick breads store very well. To see how, click here.
To get a free copy of “Ingredients and How They Work”, click here.
Classic Lemon Poppy Seed Bread Recipe
- 2 1/4 cup pastry flour (all-purpose flour may be substituted)
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 3 tablespoons poppy seeds
- 1 large egg
- 1/4 cup cooking oil
- 1 1/4 cold cup water
- 2 tablespoons lemon juice
- zest from one lemon
For the syrup:
- 1/4 cup granulated sugar
- 3 tablespoons lemon juice
Bakers’ note: The more sugar in the quick bread recipe, the browner the crust. If you substitute milk for the water, the lactose—which is a sugar—will cause a little more browning.
Preheat the oven to 350 degrees
- In a large bowl, mix the dry ingredients together
- In a medium bowl, whisk the egg with a fork. Stir in the cooking oil, water, and lemon juice.
- Add the liquid mixture to the dry mixture. With a spatula, mix the two together until moistened. Do not over mix—over mixing will develop the gluten in the flour and make for a tougher bread.
- Scrape the batter into a well-greased 8-inch by 4-inch loaf pan. Spread the batter evenly in the pan.
- Bake for 55 minutes or until done. Test for doneness by inserting a toothpick into a crack in the center of the loaf. The toothpick will come out clean when done.
- While the bread is baking, mix the granulated sugar and the three tablespoons of lemon juice in a cup. Heat the syrup in the microwave until warm. Stir the syrup until the sugar is dissolved.
- Use a skewer or a kitchen instrument about 3/16-inches in diameter to poke holes in the top of the loaf to the bottom of the loaf. Place the holes about one inch apart. Pour the syrup over the top of the loaf while it is still hot and in the pan. Let the loaf rest for 20 minutes and then remove it from the pan to cool on a wire rack.
Quick breads are best if stored overnight in a cool place. The flavor of the fruit is developed and dispersed by storage and the bread tends to be moister.