Moist Lemon Poppy Seed Loaf with Zesty Glaze

This lemon poppy seed bread is light, fluffy, and perfectly sweet thanks to a bright lemon glaze. It makes a lovely snack, a breakfast loaf with coffee, or a simple dessert. The poppy seeds add a delicate crunch and texture, while the applesauce keeps the crumb moist without relying on a lot of oil.

Easy Lemon Poppy Seed Bread

When you take the first bite of this lemon poppy seed bread, you might be reminded of summer mornings. The lemon zest and juice give a fresh, citrus lift while the poppy seeds provide a subtle, pleasant crunch. The texture is soft and tender, making it ideal for slicing and sharing at brunch or enjoying with a scoop of vanilla ice cream for dessert.

This version is intentionally simple: it uses all-purpose flour for a light crumb, a small amount of brown sugar and unsweetened applesauce for gentle sweetness, and sunflower oil to keep it tender. The lemon glaze on top finishes the loaf with a glossy, tangy sweetness.

Featured Ingredients

All-purpose flour – Using all-purpose flour keeps the loaf light and fluffy. Whole wheat or white whole wheat will produce a denser, darker bread.

Baking soda and baking powder – A combination of both helps encourage a good rise and a tender crumb.

Poppy seeds – These tiny seeds add a pleasant crunch and visual interest to each slice.

Sunflower oil – A neutral oil that helps keep the bread moist without overpowering the lemon flavor. Vegetable or canola oil also work.

Applesauce – Unsweetened applesauce adds moisture and a bit of natural sweetness, allowing you to use less oil while keeping the loaf tender.

Simple Instructions

1. Prepare the pan. Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with cooking spray and line it with parchment paper for easy removal.
2. Combine dry ingredients. In a medium bowl whisk together the flour, baking soda, baking powder, poppy seeds, salt, and lemon zest until evenly distributed. Set aside.
3. Mix the wet ingredients. In a large bowl whisk the egg briefly, then add the light brown sugar and whisk until combined. Slowly drizzle in the oil while whisking to emulsify. Add the unsweetened applesauce, fresh lemon juice, almond milk (or your preferred milk), and vanilla; whisk until smooth.
4. Combine and transfer. Add the dry ingredients to the wet ingredients and mix until just combined—do not overmix. Immediately transfer the batter to the prepared loaf pan and smooth the top.
5. Bake. Bake for 15 minutes, then rotate the pan. Tent the loaf loosely with foil and bake another 20–22 minutes, or until a toothpick inserted into the center comes out clean. Oven times vary; check doneness near the end of baking.
6. Glaze and cool. While the loaf cools, whisk together the powdered sugar, lemon juice, water, and lemon zest until smooth. Let the baked loaf cool 5–10 minutes in the pan, then remove to a rack. Once mostly cool, drizzle the glaze over the top and allow it to set before slicing.

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FAQ

Storage

Allow the loaf to cool completely before storing. Wrap it in plastic wrap or place it in an airtight container. Store at room temperature for up to three days, or refrigerate to keep it longer. For longer storage, slice and freeze individual pieces, then thaw as needed.

Lemon Poppy Seed Bread

This lemon poppy seed bread is sweetened lightly with brown sugar and applesauce and bakes up soft and tender. The lemon glaze adds a bright finishing touch.

By: Linley Hanson

Prep: 20 mins

Cook: 40 mins

Total: 1 hr

Servings: 9

Ingredients

Dry

• 2 cups all-purpose flour (scooped into a measuring cup)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tablespoon poppy seeds
• 1/2 teaspoon salt
• 1.5 tablespoons lemon zest
• 1/2 cup light brown sugar, packed

Wet

• 1 large egg
• 1/3 cup sunflower oil (or neutral oil)
• 1/2 cup unsweetened applesauce
• 3 tablespoons fresh lemon juice
• 3/4 cup unsweetened plain almond milk (or milk of choice)
• 1 teaspoon vanilla extract

Glaze

• 1/3 cup powdered sugar
• 2 teaspoons fresh lemon juice
• 2 teaspoons water
• 1 teaspoon lemon zest

Instructions

1. Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with cooking spray and line it with parchment paper.
2. In a medium bowl combine the flour, baking soda, baking powder, poppy seeds, salt, and lemon zest. Whisk to combine and set aside.
   
3. In a large bowl add the egg and whisk briefly, then stir in the brown sugar until combined. Slowly drizzle in the oil while whisking to incorporate.
   
4. Add the applesauce, lemon juice, milk, and vanilla to the wet mixture and whisk until smooth.
5. Fold the dry ingredients into the wet ingredients and mix just until combined. Do not overmix—stop when no streaks of flour remain.
6. Transfer the batter into the lined loaf pan and smooth the top. Work quickly and place the pan into the oven right away so the leavening can do its job.
   
7. Bake for 15 minutes. Rotate the pan, tent with aluminum foil, and continue baking for 20–22 more minutes, or until a toothpick inserted in the center comes out clean.
8. While the bread bakes, whisk together the powdered sugar, lemon juice, water, and lemon zest until the glaze is smooth.
9. Allow the loaf to cool in the pan for 5–10 minutes, then transfer to a cooling rack. When the bread is mostly cool, drizzle the glaze on top. Slice and serve.
   

Tips & Notes

• Use a light-colored or silicone loaf pan to prevent overly dark edges.
• Place the loaf in the oven immediately after filling the pan—baking soda reacts quickly with the lemon juice.
• Avoid swapping honey for the sugar in this recipe because it can sink and cause a burnt bottom.
• Substitute sunflower oil with coconut oil or vegetable oil if needed.
• Check your oven temperature before baking; small differences in heat can change bake time.
• Do not substitute other flours without adjusting the recipe, as texture and rise will change.

Nutrition

Calories: 266 kcal • Carbohydrates: 39 g • Protein: 4 g • Fat: 10 g • Fiber: 1 g • Sugar: 6 g

Nutrition information is automatically calculated and should be used as an approximation.