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Poppy Seed Lemon Bread Recipe

Poppy Seed Lemon Bread Recipe

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.
TOTAL TIME: Prep: 10 min. Bake: 3-4 hours YIELD:16 servings


  • 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
  • 1/2 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon ground nutmeg


  • 1. 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.
  • 2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  • 3. 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 slice: 181 calories, 9g fat (5g saturated fat), 34mg cholesterol, 195mg sodium, 23g carbohydrate (6g sugars, 1g fiber), 4g protein.

Reviews for Poppy Seed Lemon Bread

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Reviewed Jun. 25, 2011

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

Ti Joy
Reviewed Jan. 31, 2011

"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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