My Lemon Poppy Seed Bread recipe is soft, moist, and infused with bold lemon flavor. Topped with a sweet lemon glaze, it’s quick, easy, and perfect for breakfasts, snacks, or desserts!

Why I Love This Lemon Poppy Seed Bread (& Know You Will, Too!)

So delicious – one of my pet peeves is lemon recipes that don’t taste like lemon, but you don’t have to worry about that here. Both the batter and the glaze are infused with lemon juice and lemon zest, providing bold, citrusy flavor in every bite.
Quick and easy – don’t be intimidated because this is a bread recipe. The ingredients come together quickly, and the oven does all the hard work. In a little over an hour, your bread will be ready to eat, and your whole house will smell like a bakery.
Texture – we don’t do dry breads around here! Follow my tips and tricks, and your loaf will turn out soft and moist every single time you bake.

Key Recipe Ingredients and Notes

Greek Yogurt: this keeps the bread tender and moist. I like to use whole milk Greek yogurt for a richer taste, but you can use low-fat if preferred.
Olive Oil: this adds moisture and a little richness to the loaf. Make sure to choose a high-quality olive oil that you love the taste of or you can use another neutral oil like vegetable or avocado oil.
Maple Syrup: this sweetens the loaf and gives it a delicious slightly maple flavor that tastes so delicious.
Lemon: we’re using both lemon juice and lemon zest in the bread batter as well as in the lemon glaze because I wanted this lemon loaf to have a strong lemon flavor.
Large Eggs: these act as binders, helping the bread hold its shape. I haven’t tested this recipe with egg substitutes.
Vanilla Extract: if you can, be sure to use pure vanilla extract instead of imitation vanilla for the best flavor.
Flour: I use regular all-purpose flour for the base of the bread, but you can substitute a 1:1 all-purpose gluten-free flour if you need to keep it gluten-free. I really like Cup 4 Cup gluten free flour if you’re interested in trying out a gluten free version
Baking Powder: this helps the bread rise, becoming light and fluffy. It’s really important to ensure that your baking powder is fresh so that the bread properly rises.
Poppy Seeds: you can’t have lemon poppy seed bread without poppy seeds! These add a pretty speckled appearance, a slightly nutty taste, and a subtle texture to the bread. You should be able to find these in the baking or spice aisle of your grocery store.
Salt: just a pinch helps to really enhance the rest of the ingredients. I know it can seem counterintuitive to add salt to a sweet dessert but the salt is what helps to ensure the bread has the proper flavor.
Milk or Cream: I prefer to use whole milk or heavy cream to create a rich, slightly thick, and pourable glaze that really clings to the bread. If you prefer, you can substitute a non-dairy milk if needed.

More Delicious Lemon Recipes to Love

A Quick Overview of How to Make the Best Lemon Poppy Seed Bread Recipe

Whisk all the wet ingredients in a large bowl until smooth. Then, mix the dry ingredients in a second bowl, and fold them into the bowl of wet ingredients just until smooth.
Transfer the batter to a loaf pan lined with parchment paper, and bake until a toothpick inserted into the center comes out clean.
Cool in the pan slightly, and then transfer the bread to a wire rack to cool completely.
In the meantime, whisk the glaze ingredients in a bowl.
Once your lemon poppy seed bread is cool, add the icing, garnish with lemon zest, and enjoy!

My Favorite Tips and Tricks for the Best Lemon Loaf

Use a parchment paper sling – this will make removing the bread from the pan simple and easy.
Avoid overmixing – Be careful to combine the bread ingredients just until no lumps remain. Continuing to mix will result in a dense, tough loaf.
Prevent browning – If your bread begins to brown too quickly in the oven, tent the pan with foil, and continue to bake until it is fully set.
Cool completely – I know it’s hard to wait, but trust me! If you add the sugar glaze while the bread is warm, it will slide right off.

How to Store and Freeze

Store: Once cool, transfer any leftover bread to a sealable bag or an airtight container. Store it at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Freeze: Glazed or unglazed bread will keep fresh in the freezer for up to 3 months. To store, wrap it tightly with plastic wrap, followed by aluminum foil, or transfer it to a freezer-safe container.
Serve: Thaw frozen bread in the fridge or at room temperature. Enjoy cold or warm individual slices for a few seconds in the microwave.

More Delicious Quick Bread Recipes

I hope you give this Lemon Poppy Seed Bread Recipe a try! It’s soft, moist, and packed with sweet lemon flavor! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.