Supremely-moist inside and loaded with lemon and poppyseeds, this stunning quick bread is a perfect springtime treat. The sweet lemon-y glaze on the outside is unbelievable!
Happy First Day of Spring!!
Well, tomorrow anyway….
I’m just gonna put it out there and say that I have the best idea for how you should celebrate the first official day of spring tomorrow.
And that activity would be….make this bread. And eat this bread. Piece by piece, crumb by crumb until nary a crumb remaineth.
I am on my knees and begging you with my sad-puppy eyes on…lower lip stuck out…the whole show. PUH-LEEEEZE make your tastebuds day and make.this.bread.today.
Yeah, I get that I’m probably being annoying right now, but I can’t help it. I am so freaking pumped about this fan-freaking-tastic bread.
That and the fact that it’s lemon season now. Yeeee-hawwww!
I mean, obviously it is time for ALL THE LEMONS to hit your face. First day of spring, remember?
Not literally though. That would hurt. A lot. Youchie.
How ’bout I throw some of this super-soft bread in your face instead? You KNOW you’d like that so don’t even deny it.
So the recipe inspiration for this lemon poppyseed bread came from my grandma that came from HER friend who was looking for a lightened-up version of a family-favorite lemon poppyseed bread. My grandma asked if I would be willing to take on the challenge of lightening up her friend’s original recipe.
And I said no thanks, because I hate lemons.
RANK! As if. I am NO fool in the lemon department. Me and lemons are like *this.* (picture me crossing my fingers)
Also, um lemon poppyseed bread has been on my bucket list for FOREVER! This was destiny.
First things first, let’s talk about the fats: The original recipe called for a lot of oil and I definitely wasn’t interested in a greasy bread, so I replaced some of the oil with melted butter to get a nice buttery taste, and made up for the rest of the fats with plain yogurt and buttermilk to make the texture super-moist as well as to keep things on the lighter side.
This could easily be the moistest, softest bread I’ve ever sunk my teeth into. It practically massages your teeth. Really.
3 eggs bind all the liquid ingredients together and a nice-sized amount of lemon juice, freshly-grated lemon zest, and plenty of vanilla extract tie all the flavors together. (no wimpy, where’s-the-lemon flavors here!)
Don’t forget to throw those poppyseeds in with the dry ingredients! (just the regular basic stuff, flour, baking soda, ect.) They make this bread SO dang pretty and speckly!
Speckly. Love that word. Moving on here…
After your batter’s made and the bread has been baked it’s time for the final (and game-changing) step….
The last step to this bread is ULTRA-important. Also, it’s kinda the funnest part. We’re going to make a lemon soaking syrup/glaze to brush over the warm bread the second it comes out of the oven so the syrup will nicely glaze the bread and run down into it creating even MORE lemon flavor and an unbeatable moist texture.
And a glorious, GLORIOUS sight to behold.
Your kitchen will smell like about 2986 lemons exploded in it, but that’s okay because that right there is the best air freshener EVER.
It smells like spring which in case you missed it: Starts TOMORROW. We need to get in the mood.
Uh, hi there Mr. Spring. I didn’t see you there with my face bein’ all full of this lemon poppyseed bread and all….
Just the sight of this bread is momentarily helping me forget that tomorrow I’m going to have to pack my bags and get ready to head back to Wisconsin after spending this past week at Disney World in Orlando. Noooo! Where did this week even go?!
I’ll just sink my sorrows in slice after extra-thick slice of this cheerful, lemon-loaded springtime perfection. ♥
TRY THIS TODAY, guys! Not even exaggerating the level of lemon-poppyseed awesomeness going on here.
Glazed Lemon Poppyseed Bread
- 1/2 cup melted butter
- 1 cup xylitol or sugar
- 3 large eggs
- 1/3 cup plain yogurt
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2-1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppyseeds
- 1/2 cup xylitol or sugar
- 1/4 cup lemon juice
- 2 tablespoons water
Prepare the bread: In a large bowl, whisk melted butter, xylitol (or sugar) eggs, yogurt, lemon juice, zest, vanilla, and buttermilk until smooth. In a separate bowl, combine flour, baking powder, baking soda, salt, and poppyseeds. Gently fold flour mixture into liquid until just combined.
Scrape batter into two greased 9-in loaf pans and gently smooth top. Bake loaves at 350F 40-45 minutes or until a toothpick tests done.
While bread bakes, make the glaze: Place all glaze ingredients in a small saucepan and bring to a simmer until smooth. Remove from heat and immediately slowly pour over hot loaves. Cool loaves completely on a wire cooling rack.
Once loaves are cooled, remove from pans, slice and serve.
Store bread in an airtight container at room temperature up to 4 days.