-
-
My review
Lemon Poppy Seed Bread
Margie
"A delicious and easy poppy seed bread made from scratch."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 330Original recipe yields 20 servings (3 - 8x4 inch loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
- In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
- Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 185233 Ratings
-
-
-
-
-
Most helpful positive review
8/11/2006
I have made this recipe many times now and after tweaking with ingredients, I think I finally found perfection! I found that I had to increase/decrease some ingredients: I cut the sugar by 1/2C...
Most helpful critical review
11/8/2011
Not sure what went wrong with this recipe or if I made it the way it was supposed to be. I reduced the sugar 1/4 cup and the oil 1/8 cup. This cake had an off taste to it. I think it had way ...
Most helpful
Most positive
Least positive
Newest
8/11/2006
I have made this recipe many times now and after tweaking with ingredients, I think I finally found perfection! I found that I had to increase/decrease some ingredients: I cut the sugar by 1/2C...
4/4/2007
Good recipe, but please use REAL LEMON JUICE. The extract doesn't impart any lemon flavor. I use a full 1/2 cup of lemon juice (the bottled juice is perfect for this), 3 teaspoons of poppy see...
3/7/2006
My whole neighborhood raves about this one! Personally, I like bigger loaves so I use this recipe and pour it into 2 standard bread loaf pans (I personally really like the silicone ones for thi...
5/14/2009
Excellent! I like this type of bread very lemony and very moist, so I added the juice and zest of one lemon to the batter, in addition to the lemon extract. I divided the glaze into two parts....
8/8/2005
I've always believed the real fruit gives better flavor than extract, so I omitted the lemon extract and used the rind of 1 lemon, extracted the juice and added the milk to fill 1 1/2 cups. Thi...
11/16/2001
I've tried several lemon poppy bread recipes over the years and this one is the winner! It is SOOOOOOOOOO good!
11/25/2002
Wonderful bread!!! Made it last night and didn't use the glaze as I was freezing two of the three loaves for the holidays. It was still great! Wish I had followed one reviewers advice, however...
11/8/2005
Yummy! I did a few changes. Cut sugar to 2 cups. Cut the vanilla to 1 tsp. Cut the oil to just 1/2 cup (saves on calories). Used juice of 1 lemon plus enough milk to make 1 1/2 cups. Plus added ...
12/9/2002
I make this bread every Christmas for family and friends and they love it! The only thing I do differently is omit the almond extract and use only the lemon extract in the bread and add 2 TBSP o...