Have you ever tried this cinnamon swirl quick bread? It was a repeat favorite last fall, but after about 500 loaves (hardly an exaggeration there), I decided to put a fresh spin on the base recipe. I added fresh lemon juice and poppy seeds, plus a little baking powder since the juice weighed down the crumb. Simply put, this quick bread is sunshine in a loaf pan. It’s golden on the exterior with a bright yellow poppy seed-speckled crumb. Just beautiful! And it definitely hits the spot, especially if you enjoy lemon treats.
Tell Me About This Lemon Poppy Seed Bread
Flavor: The lemon flavor is perfectly balanced—not too tart, not too overpowering. The bread is definitely tasty plain, but we really enjoyed it with a little lemon glaze on top. The glaze seeped down into the bread, adding even more moisture. Texture: This bread is soft and moist with a slightly tight crumb. For a point of reference, I’d say it’s not quite as dense as pound cake, but definitely heavier than fluffy white cake. Just perfect with a cup of coffee or tea. Ease: Many quick breads require creaming butter and sugar together, but this base recipe uses oil for extra moisture. (With all the lemon flavor, you won’t miss the butter.) Since we aren’t creaming butter, we can skip the mixer and simply use a whisk for the batter. This makes it even easier than my recipe for lemon poppy seed muffins. All the prepwork is pretty straightforward, so this recipe is great for beginners. Time: This is a quick bread since it isn’t made with yeast, but the bake time isn’t particularly fast. Set aside 50-60 minutes for the bread to bake through. After glazing, you can slice and serve the bread warm or wait until it cools completely. You can cut down on bake time if you use mini loaf pans or bake the batter as muffins. See recipe notes for both options.
Video Tutorial: How to Make Lemon Poppy Seed Bread
Lemon Poppy Seed Bread – 3 Extra Tips
Before you preheat your oven, let me note these 3 extra tips. The candied lemon slices are totally optional, but don’t they make a pretty finishing touch? I followed this candied lemon slice tutorial. They’re sweet, chewy, and made a lovely (and edible) decoration. Do not bake them on the bread—just garnish the finished loaf with them.
Why Is There a Large Crack on Top of My Quick Breads?
Don’t fret! A large crack down the center of your loaf/quick breads is actually a sign that your bread expanded properly. The top of the bread will naturally cook and set quicker than the center. As the center cooks, air escapes out of the top creating a defined crack either in the center or slightly off center. If your baked quick bread doesn’t really have a large crack down the center, it’s nothing to worry about either—there are so many variables at play including your oven, the oven temperature, length of time, oven rack position, recipe, etc.
You’ll Love These Recipes Too:
Lemon Ginger Cookies or Lemon Thumbprint Cookies Orange Cranberry Bread Lemon Pudding Cakes Greek Yogurt Lemon Poppy Seed Pancakes Lemon Poppy Seed Donuts Strawberry Bread
