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Sliced lemon poppy seed bread piled on a crumpled piece of white parchment paper, with lemon slices, on a beige surface.

The Best Lemon Poppy Seed Bread

  • Author: Shanna Mallon
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1x


Moist and lightly sweet, this is the ultimate homemade lemon poppy seed bread, ideal for the transition from summer to fall.




  1. Preheat oven to 350°F. Butter and flour a 9-by-5-inch loaf pan.
  2. In a medium bowl, whisk together flours, almond meal, baking powder, salt, and poppy seeds.
  3. In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat butter, coconut oil, brown sugar, and agave on medium speed until creamy.
  4. Switch to the whisk attachment and add the eggs one at a time, beating well after each addition. Add the vanilla, milk, lemon juice, and lemon zest, and beat until combined.
  5. Add the dry ingredient mixture to the wet ingredients a little at a time, mixing well after each addition. Pour batter into the prepared loaf pan.
  6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Quick Breads
  • Method: Baking
  • Cuisine: Breakfast

Keywords: lemon poppy seed, lemon, poppy seed