This recipe is from my Granny Dot who died last year. I’ve been missing her lately and decided tonight was the night for her Poppy Seed Bread.
I’ve annotated where my version differs from my Granny’s with *. See the bottom of the post for details on her original version.
Lemon Poppy Seed Bread
Makes 2x loaves (8.5″ x 4″ pans) or 1 bundt cake.
- 3 c white flour
- 2 1/4 c sugar
- 1 1/2 tbsp poppyseeds
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 3 eggs, lightly beaten
- 1 1/4c milk*
- 1/4 c lemon juice*
- 1/2 c vegetable oil*
- 1/2 c butter*
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
Preheat the oven to 350 degrees. Butter and flour the 2x loaf pans or the bundt pan, whichever you are using.
Mix dry ingredients (first 5) together in a mixing bowl. Add in remaining ingredients and mix well. Place the batter in the loaf or bundt pans (if using the loaf pans, split the batter evenly between them both).
Cook at 350 degrees for 60 to 65 minutes until a toothpick comes out clean. Let cool completely in the pan.
Note: non-dairy milk and butter works well in this recipe too.
- 3/4 c sugar
- 1/4 c orange (or lemon) juice
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
In a sauce pan, bring all ingredients to a boil. Pour over bread in pans.
Cool for 5 minutes, remove from pans, and cool completely.
Changes from the original
My grandmother’s original bread recipe has no lemon or butter in it, somewhat surprisingly, and instead uses 1 1/2 c milk, 1 c vegetable oil, and 1 1/2 tsp butter extract.
The original glaze recipe also calls for an added 1/2 tsp butter extract.