Lemon Poppy Seed Loaf

When I was little, my mom used to buy my brother and I these a-MAZING Lemon Poppy Seed muffins from Costco.

They probably were like 1500 calories per muffin.

Yeah – they were THAT good!

My brother and I loved them.

Well at least my brother loved them – and I loved anything he loved – so… I also loved them.

And because we were strange little kids – we would crumble up our muffins as we were eating them, pretending to be REALLY messy eaters.

Then, when the majority of the muffin was gone, we would gather the crumbs together on one side of our plates – as if calling the muffin crumbs to an important meeting.

And then we would devour as many crumbs as possible as quickly as possible!

Eating those crumbs was way more fun then eating a whole muffin – I mean duh. 

But I will never actually know why we did that – or how it even started!

Lemon Poppy Seed Loaf

This Lemon Poppy Seed Loaf is ALMOST as good as those muffins were.

FullSizeRender The loaf texture is rich and dense, yet the citrus and poppy seed together yield a light and refreshing flavor.

FullSizeRender (3) No toppings needed for this delicious bread – though a little Vanilla Glaze never hurt anyone!

FullSizeRender (2) Enjoy as breakfast, for a snack or even for dessert…

FullSizeRender (4) And most important of all – don’t forget to eat every last crumb!

Ingredients

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 1/2 tablespoons poppy seeds

2 cups granulated sugar

2 eggs

1 cup milk

2/3 cup vegetable oil

2 teaspoons vanilla extract

1 teaspoon lemon extract

Directions

  1. Preheat oven 350F. Lightly grease two bread loaf pans, set aside.
  2. In a medium mixing bowl, combine dry ingredients: flour, salt, baking powder, and poppy seeds.
  3. In a separate bowl, whisk sugar, eggs milk, oil, and both extracts. Pour dry ingredients into wet – folding together until all ingredients have become moistened.
  4. Pour batter evenly into bread pans (having each pan about 2/3 full is ideal). If you have extra batter, feel free to make a few muffins as well!
  5. Bake at 350F for 45-50 minutes, or until an inserted wooden toothpick comes out clean.
  6. Remove from oven and allow to cool in pan for at least 10-15 minutes.
  7. Remove loaves from pans and allow to cool completely on a wire rack. 
  8. Slice and serve! 

Storage: Wrap tightly in plastic wrap and store at room temperature for 3-4 days (can be refrigerated for up to 1 week or frozen for 2-3 weeks).

Want to save or print this recipe? Go ahead!

Lemon Poppy Seed Loaf
Print
Prep Time
20 min
Cook Time
50 min
Total Time
3 hr 30 min
Prep Time
20 min
Cook Time
50 min
Total Time
3 hr 30 min
Ingredients
  1. 2 cups all-purpose flour
  2. 1 teaspoon salt
  3. 1 teaspoon baking powder
  4. 2 1/2 tablespoons poppy seeds
  5. 2 cups granulated sugar
  6. 2 eggs
  7. 1 cup milk
  8. 2/3 cup vegetable oil
  9. 2 teaspoons vanilla extract
  10. 1 teaspoon lemon extract
Instructions
  1. Preheat oven 350F. Lightly grease two bread loaf pans, set aside.
  2. In a medium mixing bowl, combine dry ingredients: flour, salt, baking powder, and poppy seeds.
  3. In a separate bowl, whisk sugar, eggs milk, oil, and both extracts. Pour dry ingredients into wet - folding together until all ingredients have become moistened.
  4. Pour batter evenly into bread pans (having each pan about 2/3 full is ideal). If you have extra batter, feel free to make a few muffins as well!
  5. Bake at 350F for 45-50 minutes, or until an inserted wooden toothpick comes out clean.
  6. Remove from oven and allow to cool in pan for at least 10-15 minutes.
  7. Remove loaves from pans and allow to cool completely on a wire rack.
  8. Slice and serve!
Notes
  1. Storage: Wrap tightly in plastic wrap and store at room temperature for 3-4 days (can be refrigerated for up to 1 week or frozen for 2-3 weeks).
The Hungry Bride http://thehungrybride.com/

Enjoy!

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