Best Lemon Poppyseed Bread Recipes

Zucchini Lemon Poppyseed Bread image

Provided by jesrn2000

Categories Breads

Time 1h20m

Yield 2 Loaves

Number Of Ingredients 14

2 cups sugar
3 eggs
1 tablespoon vanilla
1/2 cup vegetable oil
1/2 cup milk
2 small lemons, zest of or 1 large lemon, zest of
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups white whole wheat flour
1 cup all-purpose flour
1 tablespoon cinnamon
2 -3 tablespoons poppy seeds
3 cups shredded zucchini or 1 large zucchini

Steps:

Preheat oven to 375 degrees.
In a medium bowl, combine flours, soda, powder, cinnamon & poppy seeds; set aside.
In a large bowl, combine sugar, eggs, oil, milk, lemon juice, zest & salt.
Mix dry ingredients into wet until combined.
Stir in shredded zucchini.
Divide batter into 2 regular-sized greased and floured loaf pans (I make a parchment paper sling longways in the pans to help the breads come out more easily).
Bake for approximately one hour, turning temp down to 350 for last 15 minutes or so if loaves are getting too brown.
Cool for 10 minutes in pans, then place on a rack to cool completely.

Lemon Poppyseed Bread image

Provided by Stephanie Dodd

Time 50m

Number Of Ingredients 6

1 box lemon cake mix (do not use cake mix with pudding in it)
1 box lemon instant pudding (small)
4 eggs
1/2 c oil
1 c water (i use 1/2 water and 1/2 lemon juice)
1/8 c poppyseeds

Steps:

1. Stir ingredients well; do not use mixer. Pour into two greased loaf pans. Bake 40 - 45 minutes or until toothpick inserted in center comes out clean Since you add pudding to this cake mix, buy a mix without pudding in it.
2. Glaze: powdered sugar and lemon juice. Just add lemon juice until glaze consistency. Pour over loaves and cool in pans for 10 minutes. Invert. Wrap well in plastic wrap.

Quick and Easy Lemon Poppyseed Bread - Feeding Your Fam image

Provided by @MakeItYours

Number Of Ingredients 9

1 yellow cake mix
3 ounces instant lemon pudding
2 eggs
1 cup water
1/3 cup vegetable or canola oil
1 1/2 tbsp poppyseeds
1/2 cup powdered sugar
1/4 cup lemon juice
1 tbsp lemon zest

Steps:

Preheat oven to 350º F and grease two loaf pans.
In a large mixing bowl combine the cake mix, lemon pudding mix, eggs, water, oil and poppyseeds. Mix with an electric mixer, scrapping down the sides a few times with a spatula, for at least two minutes, until well combined and no lumps remain.
Divide the batter evenly into the prepared loaf pans. Bake for 35-40 minutes, until cooked through and a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for 5 minutes before removing from the pans and placing on cooling rack.
HowToSection Lemon Glaze Array