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5 from 1 vote

Glazed Lemon Poppyseed Bread

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 loaves (16 slice each)


  • 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
  • GLAZE:
  • 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.