Is lemon poppy seed bread good for breakfast?

Absolutely. This lemon poppy seed bread is light, slightly sweet, and pairs perfectly with coffee or tea. The citrus notes give it a refreshing touch, while the poppy seeds add just enough texture to keep it interesting. It’s a fantastic choice for breakfast or brunch.

What is the best way to keep quick breads moist?

Store your lemon poppy seed bread in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to a week or freeze slices individually. Glazing the bread while warm helps seal in moisture.

Can I make lemon poppy seed bread without sour cream?

Yes. You can substitute full-fat Greek yogurt or plain yogurt for sour cream. Avoid fat-free versions, as they lack the richness and moisture this recipe needs. The texture may vary slightly but will still be delicious.

How long does lemon poppy seed bread last?

Unglazed bread lasts 2 days on the counter or up to 7 days in the fridge. Glazed bread should be refrigerated after the first day to preserve freshness. You can also freeze the loaf (whole or sliced) for up to 3 months.

Lemon Poppy Seed Bread – Best Moist Recipe Ever (Easy!)

Lemon Poppy Seed Bread

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Moist, citrusy, and lightly sweet, this Lemon Poppy Seed Bread is the perfect quick bread for breakfast, brunch, or a light dessert. Made with sour cream and fresh lemon juice, it’s topped with a bright lemon glaze for the ultimate zing.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices) 1x
Category: Quick Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups (250g) all-purpose flour
4 teaspoons poppy seeds
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, at room temperature
3/4 cup (150g) granulated sugar
1/3 cup (80ml) vegetable oil
1/3 cup (80g) sour cream (or full-fat Greek yogurt), at room temperature
2/3 cup (160ml) whole milk, at room temperature
3 tablespoons (45ml) fresh lemon juice
1 tablespoon lemon zest
For the glaze:
1/2 cup (60g) confectioners’ sugar
1 tablespoon (15ml) fresh lemon juice
Optional: candied lemon slices for garnish

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Instructions

Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt.
In a separate bowl, whisk the egg and sugar until combined. Then whisk in the oil, sour cream, milk, lemon juice, and zest.
Pour the wet ingredients into the dry and gently whisk until just combined. Do not overmix; small lumps are fine.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50–60 minutes. Cover loosely with foil halfway through to prevent over-browning. A toothpick inserted in the center should come out clean.
Cool the bread completely in the pan on a wire rack.
To make the glaze, whisk together confectioners’ sugar and lemon juice until smooth.
Drizzle the glaze over the warm or cooled bread. Let it set before slicing and serving.

Notes

Use fresh lemon juice and zest for the best flavor.
Double the glaze if you prefer a thicker topping.
Replace sour cream with full-fat Greek yogurt if needed.
Poppy seeds can be swapped with chia or black sesame seeds.
Store at room temperature for 2 days or refrigerate for up to 1 week.
Bread can be frozen (glazed or unglazed) for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 18g
Sodium: 190mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg

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