Lemon Poppy Seed Bread Recipe – Joanna Gaines Magnolia Table

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Lemon Poppy Seed Bread – Recently, I tried a lemon poppy seed bread recipe from the Magnolia Table cookbook by Joanna Gaines. It is delicious, easy to make, lemony, with a wonderful moist texture, and I think you will love making it.

My granddaughter gave me the cookbook over the holidays. And since friends gave us homegrown lemons it was only fitting to use them in this baking recipe. I made a few slight adaptions but you can make it with or without changes to the original recipe.

Lemon Poppy Seed Bread

And despite how it looked when cooled and sliced it was a moist, delicious, lemony, quick bread. The lemon loaf looked beautiful sliced.

First, I want to say that I can’t wait to try a few more recipes from the cookbook and share how things go when baking or cooking. It has a variety of recipes for gatherings… Do you own this cookbook? Or have you tried any recipes from it or the Magnolia Journal magazine?

What I liked about this recipe from the Magnolia Cookbook: The lemon bread recipe with poppyseed is easy to make. I only made two slight adjustments. What worried me: When I first took it out of the oven I thought something went wrong as there was a huge divet in the center. I tested the lemon loaf to make sure it was done, with the toothpick test, and it was. But, after looking at other reviews and images of people trying this recipe I saw most looked like mine. I felt a little relief (this was before slicing and tasting).

Lemon Poppy Seed Bread Recipe

You can make this recipe with a few juicy lemons. But, if you make the lemon drizzle, grab a few more. I just love the lemony goodness that fresh lemons give to baking and cooking! Don’t you?

First, start by preheating the oven to 350F degrees. Get out all the ingredients and prepare the loaf pan.

• Prepare the loaf pan with baking spray with flour. It helps make it easy to remove from the pan.
• I also like to use parchment paper for baking. I keep these stocked in my pantry!
• Need a non-stick loaf pan for baking? My favorite bread loaf pan is this Chaphalon Non-Stick Bakeware Loaf Pan. And you might like this Non-Stick Loaf pan too.
• Note: If you use a glass pan you may need to increase the bake time slightly.

Kitchen Tools You Will Need

• You will need two mixing bowls, measuring cups, measuring spoons, a baking spoon, a baking spatula, a lemon reamer or lemon squeezer, a bread loaf pan, hot pads, testing toothpicks, and a baking cooling rack. Need something? Shop some of our favorite baking tools.

Make The Recipe, Print It, or Pin the Recipe for Later

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Yield: 8

Lemon Poppy Seed Bread Recipe (Joanna Gaines)

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Lemon Poppy Seed Bread Recipe - This delicious, moist, lemony bread with poppy seeds is slightly adapted from Joanna Gaines Magnolia Cookbook. It's an easy recipe and perfect for snacking or as a dessert at your next gathering. With a couple of slight additions, make this tasty Lemon Poppy Seed Bread!

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

• Bakers Joy Baking Spray
• 2-1/2 cups of Flour (all purpose)
• 1 Tablespoon of Poppy Seeds
• 1 Tablespoon of Baking Powder
• 1/2 Teaspoon of Baking Soda
• 3/4 Teaspoon Salt
• 1-2/3 cup Sugar (granulated)
• 2/3 cup of Milk
• 1/2 cup of Vegetable Oil
• 3 Large Eggs (bring to room temp)
• 2 Teaspoons of grated lemon zest
• 2 Tablespoons of lemon juice (fresh squeezed)
• 1 Teaspoon Pure Vanilla Extract
• 1 Teaspoon Lemon Extract (optional)
• 1 Teaspoon Almond Extract (optional)

Lemon Drizzle

• 1-1/2 cups of powdered sugar
• 1 Tablespoon grated lemon zest
• 2 Tablespoons of Lemon Juice (fresh squeezed)

Instructions

Lemon Poppy Seed Loaf

Preheat oven to 350 degrees. Prep your loaf pan and set it to the side. Gather the ingredients.

1. Add and whisk all the dry ingredients in a medium-sized mixing bowl (flour, baking powder, baking soda, salt, poppy seeds).
2. In a large bowl mix the sugar, oil, milk, lemon juice, lemon zest, vanilla, almond, and lemon extract. Whisk until blended. Add the dry ingredients to the wet ingredients until combined (do not overmix).
3. Add the batter to the prepared pan. Insert the pan into the preheated oven and bake until the bread comes out clean when tested with a toothpick or knife (about 1 hour).
4. Cool the bread about 10-15 minutes before removing it from the bread loaf pan. Set it onto a baking rack to finish cooling (about 1 hour).
5. If you want to glaze the loaf make the lemon drizzle.

Lemon Drizzle

To Make The Lemon Drizzle

1. Sift powdered sugar into a medium bowl. Add lemon zest and stir. Stir in 1 Tablespoon water and enough lemon juice until you get the drizzly consistency to make it pourable.
2. Pour the drizzle over the warm or room-temperature bread.
3. Wrap and store the lemon poppy loaf for up to 3 days at room temperature.

Notes

This recipe is adapted slightly from Joanna Gaines's Lemon Poppy Seed Bread Recipe in the Magnolia Cookbook. All credits for the original recipe go to Joanna Gaines.

• Lemon Extract and Almond Extract are not in the original recipe (and are optional) I think it only enhanced the lemon flavor.
• I didn't add the lemon glaze to mine but, it is a wonderful addition especially if you are serving it as a dessert vs. snack loaf.
• You can prepare your loaf pan with Bakers Joy baking spray or vegetable oil spray and parchment paper.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Calphalon Nonstick Bakeware, Loaf Pan, 5-inch by 10-inch
• 
  Baker's Joy The Original No-Stick Baking Spray with Flour 5 oz. Can
• 
  Reynolds Kitchens Parchment Paper Roll, 90 Square Feet

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 970Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 71mgSodium 501mgCarbohydrates 204gFiber 1gSugar 178gProtein 7g

Not all nutritional information is always 100% accurate.

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