Do you have to soak poppy seeds before baking?

No, we don’t find it necessary to soak poppy seeds before adding them to this recipe.

What happens if you don’t soak poppy seeds?

Failing to soak poppy seeds won’t affect the taste of your bread or other baked goods. However, soaking them in water can help remove their hard outer shell, making them easier to digest.

Should poppy seeds be toasted before baking?

We don’t toast the poppy seeds for this gluten-free lemon poppy seed bread in order to let the lemony flavor shine through. However, toasting poppy seeds is a technique used to release their natural oil and enhance their flavor if you want your bread loaf to be a little on the nuttier side.

How long does this sweet bread stay fresh?

Covered with aluminum foil or plastic wrap or stored in an airtight container, this baked lemon poppyseed bread will stay fresh at room temperature for 1-2 days or in the fridge for up to 1 week.

Can I freeze leftovers?

You bet! If you plan on freezing this sweet bread recipe, we recommend leaving off the glaze until you’re ready to eat. To freeze, wrap the loaf in foil, transfer it to a sealable bag, and keep it stored in the freezer for up to 4 months. If you want to store the loaf sliced, place parchment paper between each piece to prevent them from sticking together.

Can I make lemon poppy seed muffins instead of quick bread?

We haven’t tested it, but it should work just fine. Fill greased muffin tins 3/4 of the way full with the batter, and bake as normal. Just be sure to keep a close eye on your muffins as the baking time will likely be reduced.

Can I replace the yogurt with sour cream?

Sour cream makes a great substitute for Greek yogurt. However, we do not recommend using it in this lemon poppy seed bread recipe, because it will alter the taste.

Lemon Poppy Seed Bread - The Real Food Dietitians

Servings: 10-12 slices 1x

Ingredients

For the Bread:

Cooking spray
3 eggs
¾ cup plain or vanilla yogurt* (may substitute dairy-free yogurt)
⅓ cup avocado oil (may substitute olive oil, melted butter or coconut oil)
2 teaspoons pure vanilla extract
2 cups gluten-free flour blend (270-295g) we use Bob’s Red Mill 1-1 Gluten-Free Flour Blend and King Arthur Gluten Free Measure for Measure Flour (may substitute unbleached all-purpose flour if gluten-free is not needed)
½ cup cane sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon fine salt
2 tablespoons lemon zest
¼ cup lemon juice
2 tablespoons poppy seeds

For the Lemon Glaze:

1/4 cup powdered sugar
2 teaspoons fresh squeezed lemon juice
Zest from 1/2 lemon

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Instructions

Preheat oven to 350°F. Spray a 9×5 loaf pan with cooking spray; set aside.
In a mixing bowl whisk together the eggs, yogurt, oil and vanilla. Add the flour, sugar, baking powder, baking soda and salt. Stir to combine.
Add the lemon zest, juice and poppy seeds, stir into batter (batter will bubble and foam a little).
Pour the batter into the prepared loaf pan. Smooth the top with spatula. Bake for 35-46 or until toothpick inserted in the center comes out clean. We recommend checking the bread after 30 minutes. If the top is starting to brown too quickly, tent it loosely with foil.
Remove loaf from the oven, let cool for 20-30 minutes in the pan, then remove from the pan and place on a wire rack to cool completely.

For the Lemon Glaze:

In a small bowl mix together the powdered sugar, lemon juice and lemon zest (if using). Adjust the powdered sugar and lemon juice to a drizzly consistency. Be sure the bread is fully cooled before drizzling with the glaze.
Drizzle on cooled bread before slicing.

Notes

*May use 2% or full-fat plain or vanilla yogurt or Greek yogurt. We recommend full-fat vanilla yogurt.

Nutrition Information

Serving Size: 1/12th loaf with glaze
Calories: 220
Fat: 8 g
(Sat Fat: 1 g)
Sodium: 218 mg
Carbohydrate: 30 g
(Fiber: 1 g
Sugar: 10 g)
Protein: 5 g
Cholesterol: 45 mg

Dietary

Dairy-Free Gluten-free Nut-free Vegetarian

Recipe By: Ana Ankeny