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Light and Lemony Poppy Seed Bread

 Light and Lemony Poppy Seed Bread
Treat your taste buds to the citrusy tang of fresh lemons in this delicate lemon-poppy seed loaf.
12 ServingsPrep: 20 min. Bake: 40 min.+ cooling


  • 1-1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup oat bran
  • 1 tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup 2% milk
  • 1/4 cup melted butter or vegetable oil
  • 1 egg
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp grated lemon zest


  • Preheat oven to 350°F. Spray an 8 x 4-inch loaf pan with cooking
  • spray and set aside.
  • In a large bowl, mix together flour, sugar, oat bran, poppy seeds,
  • baking powder and salt.
  • In a medium bowl, whisk together milk, butter, egg, lemon juice and
  • lemon zest. Add wet ingredients to dry ingredients and mix just
  • until dry ingredients are moistened. Spread batter in prepared pan.
  • Bake for about 40 minutes, or until loaf is light golden brown and a
  • toothpick inserted in center of loaf comes out clean.
  • Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan

2 of 2

Light and Lemony Poppy Seed Bread (continued)

Directions (continued)

  • and cool completely on rack. Cover with plastic wrap and store at
  • room temperature or in the refrigerator. Yield: Makes 1 loaf, 12
  • slices.
Nutritional Facts:Per slice: 161 calories, 5.3 g total fat (2.8 g saturated fat), 4 g protein, 27 g carbohydrate, 1.1 g fiber, 30 mg cholesterol, 197 mg sodium