Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

Lemon poppy seed bread is one of my favorites. It’s light, refreshing and the lemon just makes it perfect.

The lemon flavor in this recipe stands out and shines. And with all the lemon, your kitchen will smell wonderful. No need for candles with the scent of this bread baking.

My favorite part is definitely the lemon zest. You may even want to scrape the zest on top of the bread just for yourself. And when your loved one has a slice, then says “where did it go”, just smile and know they inhaled it. Jeff had a slice and raved about it, a couple minutes later he came back and said “someone stole my slice so I have to have another”.

sliced lemon poppy seed bread
Sliced Lemon Poppy Seed Bread

This recipe is so easy to make you will probably want to make it every week or on the fly. Start first with preheating your oven to 350° F. Line an 8 1/2″ x 4 1/2″ loaf pan with parchment paper. You may need to either cut it or fold to fit in perfect.

In a small bowl you will whisk the chia seeds, milk, fresh lemon juice and vanilla. Set this aside to let it thicken.

In another bowl, blend the applesauce and sugar together, then add this to the thickened chia seed mixture.

Whisk together the dry ingredients; flour, baking powder, baking soda, salt, poppy seeds and the 3 Tbsp. lemon zest.

You now want to add the dry ingredients to the wet, and blend well with a spatula for at least 30 seconds.

Pour the batter into the loaf pan, tapping the pan on the counter to let any air bubbles out if needed. Sprinkle the last Tbsp. of lemon zest all over the top. Bake for 30-35 minutes or until a cake tester or toothpick inserted in the center comes out clean.

When done, remove and place on a wire rack to cool. Now if you love lemons like I do, you can grate a little extra lemon zest to put on top. It sends the flavor over the top. Let cool completely and slice with a serrated knife.

Notes: This bread keeps great in an airtight container for several days in the refrigerator. It is also freezer friendly. You can either freeze the entire loaf or individual slices with parchment paper in between the slices and store in ZipLoc freezer bags.

lemon poppy seed bread

Lemon Poppy Seed Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Delicious, light and super easy to make. This wonderful bread does not disappoint.

Ingredients

  • 1 Tbsp. white chia seeds
  • 3/4 Cup almond or soy milk
  • 2 Tsp. vanilla
  • 1/3 Cup applesauce
  • 3 Tbsp. fresh squeezed lemon juice
  • 4 Tbsp. freshly grated lemon zest (reserve 1 Tbsp.)
  • 2/3 Cup date sugar
  • 1 1/3 Cup all-purpose wheat pastry flour
  • 1 1/2 Tsp. baking powder
  • 1/2 Tsp. baking soda
  • 1/4 Tsp. salt (optional)
  • 1 1/2 Tbsp. poppy seeds

Instructions

  1. Preheat oven to 350° F. Line an 8 1/2" x 4 1/2" loaf pan with parchment paper.
  2. In a small bowl, whisk the chia seeds, milk, lemon juice and vanilla and set aside to let thicken.
  3. In a separate bowl, blend the applesauce and sugar together and add to the thickened chia seed mixture.
  4. In another bowl, whisk the dry ingredients together; flour, baking powder, baking soda, salt, poppy seeds and 3 Tbsp. lemon zest.
  5. Add the dry to the wet ingredients, blending with a spatula for at least 30 seconds.
  6. Pour batter into the loaf pan and sprinkle a little extra fresh lemon zest on top (optional).
  7. Bake for 30-35 minutes or until a cake tester or toothpick inserted in the center comes out clean.
  8. Remove and place on wire rack to cool. If you love lemon, you can always grate a little extra lemon zest for the top and let cool completely.

Notes

This will keep in an airtight container for several days in the refrigerator. You can also freeze the whole loaf or in individual slices with parchment paper in between the slices and store in ZipLoc freezer bags or in a container.

Did you make this recipe? We'd love to hear from you!

Please leave a comment on the blog or share a photo on Instagram

Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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