LEMON POPPY SEED BREAD
The days that I have extra time for baking are few and far between. That's why this extra-quick bread is perfect. You and your family will love the ease of preparation and the delicious flavor.
Provided by Taste of Home
Time 45m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack. Mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest, if desired.
Nutrition Facts : Calories 112 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON POPPY SEED BREAD
Make and share this Lemon Poppy Seed Bread recipe from Food.com.
Provided by Meg Sweetland Baker
Categories Quick Breads
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Mix together the eggs, sugar, milk, oil, poppy seeds, and extracts.
- Sift together the flour, salt and baking powder. Add this to the egg mixture.
- Mix together 1-2 minutes.
- Preheat oven to 350°F
- Pour batter into 2 greased bread pans.
- Bake 1 hour at 350°F.
- Just before it's done, make the glaze. Mix powdered sugar, orange juice and extracts.
- Remove loaves from oven.
- Pour glaze over loaves while still in the pans.
- Cool for 30 minutes, remove from pans and cool on racks.
Nutrition Facts : Calories 324.4, Fat 14.1, SaturatedFat 2.4, Cholesterol 34.3, Sodium 222.2, Carbohydrate 44.6, Fiber 0.6, Sugar 29.1, Protein 3.6
QUICK LEMON POPPY SEED BREAD
This is an easy, deliciously moist bread that my kids love and can make themselves.
Provided by Marian Collins
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8x4 inch loaf pans.
- In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into two greased 8x4 inch loaf pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 24.1 g, Cholesterol 43.8 mg, Fat 10.3 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 264.6 mg, Sugar 11.5 g
LEMON POPPY SEED BREAD
A delicious and easy poppy seed bread made from scratch.
Provided by Margie
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 48.3 g, Cholesterol 29.4 mg, Fat 14 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 229.6 mg, Sugar 33.8 g
LEMON POPPY SEED AMISH FRIENDSHIP BREAD
This is a yummy variation of Amish Friendship Bread. It's one of my family's favorites! It's versatile enough to make muffins, too. Just add 3 tablespoons of the batter into greased muffin tins and reduce the baking time to 23-25 minutes.
Provided by Laura Sandahl
Categories Breakfast and Brunch Breakfast Bread Recipes
Yield 24
Number Of Ingredients 14
Steps:
- In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl.
- In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans.
- Bake in a preheated 325 degree F(165 degrees C) oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 25.2 g, Cholesterol 15.9 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 222.3 mg, Sugar 9.3 g
LEMON POPPY SEED BREAD
Make and share this Lemon Poppy Seed Bread recipe from Food.com.
Provided by Jules211
Categories Quick Breads
Time 1h
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven 350.
- Spray 9x5x3" loaf pan with butter falvored spray (Pam).
- Stir together zest, lemon juice.
- Measure out 1 Tbsp put in a small bowl cover and refrigerate for icing.
- Set aside remaining mixture.
- Stir together in another bowl flour, sugar, and poppy seeds.
- Make a well in the center.
- Mix the pineapple juice, almond extract, egg, oil, into the lemon juice mixture.
- Mix well.
- Pour into the flour well.
- Stir until just combined.
- DO NOT OVER MIX! IT'S SUPPOSED TO BE SLIGHTLY LUMPY!
- Bake 40- 50 minutes or until cake tester or tooth pick comes out clean.
- Remove from pan.
- Cool on rack for at least 20 minutes before glazing.
- To make glaze whisk lemon juice mixture with 1/2 cup of confectioners sugar. Whisk until smooth.
- Drizzle over loaf.
- Slice and enjoy!
Nutrition Facts : Calories 130.3, Fat 1.8, SaturatedFat 0.3, Cholesterol 26.4, Sodium 9.5, Carbohydrate 26.1, Fiber 0.6, Sugar 13.5, Protein 2.5
LEMON POPPY SEED BREADS
Categories Bread Blender Dairy Breakfast Brunch Bake Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 small loaves
Number Of Ingredients 13
Steps:
- Into a bowl sift together the flour, the baking powder, and the salt and stir in the poppy seeds. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the vanilla. Beat in the eggs, 1 at a time, and the milk and beat the mixture until it is combined well. Add the flour mixture and beat the batter until it is just combined. Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean.
- Make the syrup while the breads are baking:
- In a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and keep the syrup warm.
- Poke the tops of the breads immediately all over with a skewer, brush them with some of the syrup, and let the breads cool in the pans on the rack for 5 minutes. Invert the breads onto the rack and poke all sides of them all over with the skewer. Brush the breads with the remaining syrup and let them cool, right sides up. Wrap the breads in plastic wrap and foil and let them stand overnight. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
BREAD MAKER LEMON POPPY SEED LOAF
Make and share this Bread Maker Lemon Poppy Seed Loaf recipe from Food.com.
Provided by dudmeister
Categories Quick Breads
Time 1h45m
Yield 2 lb, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients, in the order listed above, in your bread pan fitted with a kneading paddle. Set bread machine to "quick" or "cake" setting. (approx 20 minutes knead time + 70 minute bake time).
- After batter has mixed for about 4 minutes, stir sides and bottom of pan with a rubber scraper to ensure complete mixing.
- When mixing is complete, remove paddle and let bake.
- When alarm sounds, your loaf is ready! (if not ready, use the "bake" setting on the machine to add 10-15 minutes at a time until done.) Remove from pan and place on a wire rack to cool.
- Optional: while still warm, glaze with a mixture of 1/4 c lemon juice + powdered sugar to desired consistency.
Nutrition Facts : Calories 277.4, Fat 9.2, SaturatedFat 2.1, Cholesterol 47.1, Sodium 168.7, Carbohydrate 44.4, Fiber 0.7, Sugar 26, Protein 4.7
LEMON POPPY SEED PISTACHIO BREAD
My interpretation of a classic lemon bread recipe! Very Moist with lots of lemon flavor and great texture from the poppyseeds and nuts.
Provided by anonymous
Categories Quick Breads
Time 1h15m
Yield 1 loaf of bread, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Grease the bottom and sides of a standard loaf pan and preheat the oven to 350°F.
- In a medium bowl stir together the flour, sugar and baking powder. Make a well in the center of the flour mixture and set aside.
- In another bowl, combine the egg, milk, oil and lemon juice and zest. Add this mixture all at once to the flour mixture and stir just until moistened. Fold in the nuts and poppy seeds. Spoon the batter into the prepared pan.
- Bake for 55 minutes or until a toothpick inserted near the center comes out clean.
- If desired, stir together the extra 2 tablespoons of lemon juice and 1 tablespoon of sugar. While the bread is still in the pan, brush the mixture over the top of the loaf.
- Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a wire rack.
Nutrition Facts : Calories 337.2, Fat 12.8, SaturatedFat 2.3, Cholesterol 30.7, Sodium 115.7, Carbohydrate 51.5, Fiber 2.3, Sugar 25.8, Protein 6.6
ULTIMATE LEMON POPPY SEED BREAD
This is one my favorite breads! It's rich, so I don't make it very often, but so wonderful! It makes very nice gifts! ;) (Makes 2 nice-sized loaves.)
Provided by Wildflour
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Coat 2 (8 1/2" x 4 1/2" x 2 1/2") loaf pans with butter-flavored cooking spray.
- In the bowl of an electric mixer, (I use my kitchen aid one), cream the butter and sugar together until light and fluffy.
- Beat in eggs one at a time. Scrape sides and bottom every so often with a rubber spatula.
- Add the lemon juice, lemon rind and vanilla and beat until combined.
- In another bowl, combine the flour, poppy seeds, baking powder and salt. I usually just mix this well with a whisk to combine evenly.
- Add to the egg mixture and stir until just moistened.
- Divide the batter between the 2 prepared pans.
- Bake about 1 hour, until golden brown and a toothpick inserted in the center comes out clean. Cool in pans 10 minutes.
- Invert onto wire racks.
- Cool further til wrappable with plastic wrap without any steam. Wrap tightly to keep fresh and moist.
Nutrition Facts : Calories 4113.1, Fat 258.9, SaturatedFat 153.6, Cholesterol 1561.8, Sodium 3482.7, Carbohydrate 399.1, Fiber 8, Sugar 204.7, Protein 58.3
POPPY SEED LEMON BREAD
A mild lemon flavor comes through in this tall loaf flecked with poppy seeds. "Slices are good spread with nutmeg butter or cream cheese," suggests Claudia Moffatt of Manchester, Missouri.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 15
Steps:
- In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., In a small bowl, combine nutmeg butter ingredients; beat until blended. Refrigerate until serving.
Nutrition Facts : Calories 181 calories, Fat 9g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 195mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
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LEMON POPPY SEED BREAD - SALLY'S BAKING ADDICTION
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- Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.
- Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes.
- Cool bread completely in the pan set on a wire rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.*
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