good eats: lemon poppy seed bread


Since I was a kid, I’ve loved any lemon poppy seed baked treat. I’ve tried a few recipes for muffins and bread, and this one, from A Farmgirl’s Dabbles is my favorite (with a few alterations of my own).





1 1/2 cup flour
1 1/4 cup sugar
1/2 tsp salt
1 tsp baking powder
1 tbsp poppy seeds
3/4 cup milk
1/2 cup + 1 tbsp vegetable oil
2 eggs, slightly beaten
1 tsp vanilla extract
1 1/2 tsp almond extract
2 tbsp freshly grated Meyer lemon zest

1/4 cup sugar
2 tbsp turbinado sugar
2 tbsp freshly squeezed Meyer lemon juice
1/4 tsp vanilla extract
1/4 tsp almond extract
1/2 tbsp unsalted butter, melted

Preheat the oven to 350°F and grease a regular bread pan (9×5 in). The farmgirl uses two mini bread pans, but I don’t have any of those. Plus, I feel less bad about eating 2 slices from the regular sized pan than 4 from the mini pan.

Add the flour, sugar, salt, baking powder, and poppy seeds to the bowl of a stand mixer. If you only have a hand mixer, that should be sufficient. In a separate bowl, mix the milk, oil, eggs, vanilla, almond, and lemon zest. Slowly add the liquid mixture to the dry, mixing on low until combined. Mix on medium for another minute.

Pour the batter into the pan and bake for 60 minutes. My oven is one of those mini apartment-sized ovens (not to mention old), so yours may bake faster. Check for doneness with a toothpick at 45 minutes.

While the bread bakes, mix the glaze. Combine all ingredients in a small bowl using a whisk. If you don’t have turbinado sugar, you can use 1/3 cup regular sugar. I like the extra crunch that raw sugar gives the top of the bread. You can also use regular lemons, but I like the Meyer lemons because they are less acidic and a little sweeter. Now, if you’re feeling really ambitious, you could brown the butter, but that’s a lot of work for only half a tablespoon. Be sure to let it cool a bit before adding it to the other ingredients.

When your bread is done, remove it from the oven and immediately brush the glaze over the bread while still in the pan. The glaze will soak into the bread, making it really moist and yummy. (Sidebar, the only time it’s okay to say moist is when baking/eating baked goods.) Let the bread cool for about 20 minutes. Trust me on the cooling part. I’m always too eager and shove burning hot food into my mouth, but this bread really is better after the glaze has soaked in and cooled a bit.


PS – If you’re feeling really really ambitious, you could whip up some vanilla butter to put on your bread.


Boo was really hoping to get in on some bread.


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