Poppy Seed Lemon Bread Recipe

Poppy Seed Lemon Bread Recipe Poppy Seed Lemon Bread Recipe photo by Taste of Home Rating 5

A mild lemon flavor comes through in this tall loaf flecked with poppy seeds. "Slices are good spread with nutmeg butter or cream cheese," suggests Claudia Moffatt of Manchester, Missouri.

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Poppy Seed Lemon Bread Recipe
  • Prep: 10 min. Bake: 3-4 hours
  • Yield: 16 Servings
10 180 190

Ingredients

  • 3/4 cup water (70° to 80°)
  • 1 egg
  • 3 tablespoons lemon juice
  • 3 tablespoons butter, softened
  • 3 tablespoons sugar
  • 1 tablespoon grated lemon peel
  • 3/4 teaspoon salt
  • 3 cups bread flour
  • 2 tablespoons poppy seeds
  • 1/4 teaspoon ground nutmeg
  • 2-1/4 teaspoons active dry yeast
  • NUTMEG BUTTER:
  • 1/2 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon ground nutmeg

Directions

  • In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  • Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  • In a small bowl, combine nutmeg butter ingredients; beat until blended. Refrigerate until serving. Yield: 1 loaf (1-1/2 pounds, 16 slices).

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 serving (1 slice) equals 181 calories, 9 g fat (5 g saturated fat), 34 mg cholesterol, 195 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Poppy Seed Lemon Bread in Quick Cooking May/June 2002, p19

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Reviews for Poppy Seed Lemon Bread

Poppy Seed Lemon Bread Recipe

Poppy Seed Lemon Bread

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(1-2) of 2 reviews

Reviewed on Jun. 25, 2011 by lrwells50

This is a great breakfast bread! I was so impressed with the first loaf that I made another for a friend.

Reviewed on Jan. 31, 2011 by Ti Joy

I tried this special bread one evening so we would have a quick breakfast on a rushed morning. We ate the whole loaf in 2 days, and I immediately made another loaf to take to a church lunch. Everyone who ate it loved it, and the nutmeg butter is a lovely touch.

 
 

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