A delicious and easy recipe for lemon poppy seed bread. Serve as a snack, at brunch or as a dessert.
If you make one thing for a spring brunch this season, please make this Easy Glazed Lemon Poppy Seed Bread. And I emphasize the “EASY.” Plus, there’s a nice story behind the bread, so let me explain.
Wake Up To A Slice Of Lemon Poppy Seed Bread And A Cup Of Coffee
Last spring my recipe for Carrot Cake Breakfast Bread was such a hit that I knew I should come up with another similar treat this year (if you haven’t tried that bread yet, I highly recommend that you do. Soon!).
And when I recently found out at the last minute that I was invited for a coffee with the other Board members at Gibbs’s preschool (and that I should bring some food), I knew that whatever I made should be fast and simple. This Easy Glazed Lemon Poppy Seed Bread fit the bill — it came together in about 5 minutes of prep time with very few ingredients, but it tasted as though I had spent a lot longer in the kitchen. Everyone at the coffee loved it!
And so, before I share the actual recipe for this delicious treat, I should tell you what inspired it. A few months ago, I bought a cookbook through a fundraiser at the preschool. This is one of those cookbooks where members of the church and community submit their favorite recipes, which are then compiled into a single book. These tried-and-true dishes from other home cooks are always some of my favorites, and this lemon poppy seed bread is no exception.
As soon as I saw the recipe, I knew that I had to make it (with a few changes of my own, of course!). This particular cookbook is very special, because it is raising money to support the family of local girl named Ellie, who was diagnosed with a rare malignant brain tumor on her second birthday. To learn more about Ellie’s story, you can visit her family’s blog, Life on the Ark.
When I enjoy this fresh, lemon treat I think of Ellie, of her family, and of all of the lives that they have touched. Our children are so precious, and these little recipes, stories, and books serve as friendly reminders to hold those that we love just a bit tighter. They are such blessings.
Please make this Lemon Poppy Seed Bread, share it with your family and friends this year, and do so with Ellie in your hearts!
Easy Glazed Lemon Poppy Seed Bread
A delicious and easy recipe for lemon poppy seed bread. Serve as a snack, at brunch or as a dessert.
Ingredients
For the bread:
- 1 box lemon cake mix
- 1 3.4 ounce package instant lemon pudding mix
- 1 ½ Tablespoons poppy seeds
- ½ cup canola oil
- 1 cup water
- 4 eggs
For the glaze:
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon milk
Instructions
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Preheat oven to 350°F/180°C. Spray 2 loaf pans with cooking spray and set aside.
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Mix all ingredients together in a large bowl. Beat with an electric mixer for 4 minutes.
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Divide batter evenly among the prepared loaf pans.
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Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks for 5-10 minutes before removing from pan.
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While the bread is still warm, mix together the glaze ingredients. Spoon glaze over top of the bread and allow glaze to set before slicing and serving.
This Easy Glazed Lemon Poppy Seed Bread recipe was originally posted in April, 2014. The photos have been updated and republished in March, 2017.
I love lemon cakes and breads this sounds so delicious!
Thanks, Emily!
I made this lemon poppyseed bread for my family a while ago, it was loved so much, I am sending it to friends and family for the holidays this year to bring a little sunshine in these cold days! Thank you for sharing! Thank you Ellie for your inspiration!
Kristin
That’s wonderful! Thank you, Kristin!
Hello, Blair,
I have been unable to find lemon cake mix that doesn’t have pudding in the mix. How do I adjust the recipe for this? May I substitute vanilla cake mix without pudding in the mix and use the lemon pudding?
Thanks!
Hi, Pat! I would just go ahead and use the cake mix with pudding in the mix and not adjust the recipe at all. You’ll have a really moist bread — but that’s not a bad thing. 🙂 If you prefer, you could certainly do what you suggested and use vanilla cake mix with the instant lemon pudding (you could also add extra lemon zest to the batter for more lemon flavor). Either way, it should work fine. Enjoy!
Thanks for getting back to me so quickly, Blair! I’m excited to try your recipe, and will make it with the pudding in the mix lemon cake mix to get the full lemon flavor! I’ll let you know how it comes out!
Warm regards, Pat
Sounds great, Pat. Definitely keep me posted! 🙂
Made it with the pudding in the mix lemon cake mix….deliciously moist! Pat
That’s awesome, Pat! Thanks so much for letting me know! 🙂
Excellent !!
Thanks, Jenn!
Can I use unsweetened applesauce instead of the oil?
Hi, Jodi! You can, but the texture of the bread will be very different since it’s lacking the fat from the oil. Baked goods that are made with applesauce tend to have a more gummy texture, or may be more dense and chewy than those made with oil or butter. Feel free to experiment, though, and let me know if you give it a try!
Can I use vanilla pudding mix instead of Lemon? It seems some of the breads are over powered by lemon flavor. Starbucks for example is way to much lemon in there bread.
Thanks
Gian
Absolutely! If you prefer a more subtle lemon flavor, you can definitely use the vanilla flavored pudding instead. Enjoy!
Can I also make this in a bundt pan? How would I have to change the cooking time/ temperature?
Hi! Yes — I think it should work well in a Bundt pan. I haven’t tried this particular recipe myself that way, but here’s how I typically bake similar cakes in a Bundt pan:
Bake the Bundt cake at 325 degrees F for 70-80 minutes. Cool the cake in the pan for about 20 minutes, and then transfer to a wire rack to cool completely.
We loved this and so did our friends that we shared it with! Thank you so much.
That’s great, Shawna! Thank you!