Lemon Poppy Quick Bread

A fresh take on a classic, this lemon poppy quick bread is moist, flavorful, and full of lemon – with just fresh lemon (no lemon oil or extract!).

Lemon Poppy Quick Bread: a fresh take on a classic, this is more moist and lemony than your grandmother's lemon loaf. {Bunsen Burner Bakery}

Well friends, we’ve reached the end.  This is the last post in my 2016 Quick Bread of the Month series.  12 quick breads in 12 months – it sure was a delicious endeavor!

But alas, all good things must come to an end.  Out with the old, in with the new – and starting next month, I’ll have a new [Baked Thing] of the Month to unveil!  (Any guesses?)

Lemon Poppy Quick Bread: a fresh take on a classic, this is more moist and lemony than your grandmother's lemon loaf. {Bunsen Burner Bakery}

I had so many ideas for my final quick bread.  I mean, the eleven prior quick breads barely scratched the surface!  Sure, we covered the major groups – sweet and savory, fruity and chocolatey – but really, the possibilities are endless.

But in the end, simple won.  A true classic – a lemon poppy quick bread.  Citrus is one of my favorite winter flavors, and I couldn’t resist some bright, cheery lemon in the middle of winter.

Lemon Poppy Quick Bread: a fresh take on a classic, this is more moist and lemony than your grandmother's lemon loaf. {Bunsen Burner Bakery}

A slice of this lemon poppy quick bread.  A warm mug of tea.  Flipping through your favorite magazine while watching the snow fall (oooooor more likely – answering your work emails).  Does it get any better?

(Okay, fine.  Maybe a slice of this lemon poppy quick bread by the pool in the summer, if that’s your jam.  I’m more of a winter person over here.)

It’s fitting that this is the last bread I’m sharing in my Quick Bread of the Month series, because I spent the most time perfecting this recipe.  Simple flavors are often the hardest to master.  We’re not covering this bread with melted chocolate or frosting or peanut butter cups – there’s nothing to hide any flaws.

Lemon Poppy Quick Bread: a fresh take on a classic, this is more moist and lemony than your grandmother's lemon loaf. {Bunsen Burner Bakery}

I felt like Goldilocks trying to get this bread juuuuust right.  Too dry.  Then not lemony enough.  But in the end, I found a winning combination.

My favorite part about this bread: it just contains lemon.  Not lemon extract.  Not lemon oil.  Just plain lemon.

(So many recipes call for lemon extract or lemon oil.  I don’t know about you, but that is not something I keep on hand in my kitchen.  And you all know I love to procrastinate – I don’t want to have to make a separate trip to the store when I’m in the mood to bake a lemon loaf!)

Lemon Poppy Quick Bread: a fresh take on a classic, this is more moist and lemony than your grandmother's lemon loaf. {Bunsen Burner Bakery}

Oil instead of butter, for an extra moist crumb.  Buttermilk for a little tang and tenderness.  Lemon juice and lemon zest, topped with a simple lemon glaze, for just the right amount of citrusy pop.  A few tablespoons of poppy seeds for just a little crunch (and let’s be honest – because those characteristic specks are so pretty).

Who’s in need of a little sunshine in the middle of winter?  I know I sure am!  Brighten up your dreary winter days with a delicious slice of  this lemon poppy quick bread.

Love Quick Breads? Check out these from my Year of Quick Breads!

Lemon Poppy Quick Bread

A fresh take on a classic, this lemon poppy quick bread is moist, flavorful, and full of lemon – with just fresh lemon (no lemon oil or extract!).

Ingredients:

For the bread:
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 1/4 cup lemon juice
  • zest of 2 large lemons
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons poppy seeds
For the glaze:
  • 1 cup confectioners sugar
  • 2 tablespoons lemon juice

Directions:

  1. Preheat the oven to 350 °F.  Lightly grease an 8×5-inch loaf pan.
  2. In a large bowl, whisk together the eggs, sugar, oil, and buttermilk until well combined.  Add in the lemon zest and lemon juice.  Add in the dry ingredients, whisking until just moistened.  Stir in the vanilla and poppy seeds.
  3. Pour the batter into the prepared baking pan.  Bake for 50 minutes, or until a tester inserted into the cake comes out with a moist crumb.  Check the loaf at 35 minutes; if the top is browning too quickly, tent with aluminum foil.
  4. Remove from oven, cool in the pan for 10 minutes, then turn out to a wire rack to cool completely.
  5. To make the glaze, whisk together the confectioners sugar and lemon juice.  Drizzle the glaze over the cooled quick bread before slicing.

Finished quick bread can be frozen for up to 3 months.  Wrap tightly in plastic wrap, followed by a layer of aluminum foil.

A Bunsen Burner Bakery Original Protocol

Lemon Poppy Quick Bread: a fresh take on a classic, this is more moist and lemony than your grandmother's lemon loaf. {Bunsen Burner Bakery}