Lemon Poppy Seed Bread

This lemon poppy seed bread recipe makes a loaf that is perfect for a casual special occasion breakfast or a simple dessert.

It’s an easy quick bread recipe for two loaves. One for now and the other can be frozen for later.

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Tender and sweet, you don't need syrups or glazes with this recipe.

Just bake and enjoy.

Lemon Poppy Seed Bread Recipe

2 cups flour
1 cup oatmeal (instant or quick)
1 ½ tsp salt
1 ½ tsp baking powder
1 ½ Tbsp poppy seeds
2 cups sugar
3 eggs
1 cup vegetable oil
1 ½ cup milk OR 1 ½ cup water and ¾ cup powdered milk
1 ½ tsp vanilla extract
1 ½ tsp lemon extract

Preheat oven to 350F/ 175C and grease two loaf pans.

Use a large bowl and stir together the flour, oatmeal, salt, baking powder, sugar and if your using it powdered milk.

Next add the eggs, vegetable oil, lemon and vanilla extract and water OR milk.

Mix everything together.

Pour batter into two greased and floured 8.5 X 4.5 inch bread pans.

Bake for about 45-50 minutes then check, it might take up to one hour.

The end result is quite moist so look for golden brown edges and a nice break on the top of loaf that is dry.

Feel the tops, they should not be sticky, and a toothpick should come out dry even if it has crumbs.

Take the breads out of the pans to cool on a baking rack.

This recipe would also be great for muffins.

Bake at 350 and check muffins in 20-25 minutes.

Tip: Use a paper baking pan and save time.
These pans can go in the freezer once the bread cools, plus you can give your loaves as gifts still in the pan.

You don't have to grease and flour the pan first and you don't have to risk your loaf breaking when you try to take it out of the pan.

There's nothing easier than that so go ahead, give them a try.