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+ servings
Lemon poppy seed bread on a plate next to lemon slices.
5 from 3 votes

Lemon Poppy Seed Bread

This lemon poppy seed bread recipe is sweetened with a bit of sugar, applesauce, and turns out light and fluffy!
Prep 20 minutes
Cook 40 minutes
Total 1 hour
Fat 10
Carbs 39
Protein 4
Yield 9




  • 1 large egg
  • cup sunflower oil
  • ½ cup unsweetened applesauce
  • 3 tablespoons fresh lemon juice
  • ¾ cup unsweetened plain almond milk
  • 1 teaspoon vanilla extract


  • cup powdered sugar
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons water
  • 1 teaspoon lemon zest


  • Preheat the oven to 350ºF and spray a 9x5-inch loaf pan with cooking spray. Then, line with parchment paper.
  • In a medium bowl combine the flour, baking soda, baking powder, poppy seeds, salt, and lemon zest. Whisk the ingredients together and set aside.
    The dry ingredients for lemon poppy seed bread in a bowl.
  • Next, add the egg to a large bowl and whisk. Add the brown sugar and whisk until combined.
    Adding oil to the wet ingredients.
  • Slowly drizzle the oil into the bowl while whisking.
  • Add the applesauce, lemon juice, milk, and vanilla to the egg mixture and whisk until combined.
  • Add the dry ingredients to the wet ingredients and mix until combined. Be sure not to overmix.
  • Transfer the batter into the lined loaf pan.
    Pour the batter into a lined loaf pan.
  • Bake the poppyseed bread for 15 minutes, turn the bread in the oven, cover with a tin foil tent, and bake for an additional 20-22 minutes. Be sure the bread is fully cooked by sticking a toothpick into the center -- if it comes out clean, it’s done.
  • Meanwhile, prepare the lemon glaze by combining the powdered sugar, lemon juice, water, and lemon zest into a bowl. Mix until smooth.
  • Remove the bread from the oven and let cool for 5-10 minutes before removing it from the loaf pan. Allow the bread to cool on a cooling rack before drizzling the glaze on top of the bread.
  • Slice and serve.
    A sliced loaf of lemon poppyseed bread on a plate.

Tips & Notes

  • We highly recommend using a light colored loaf pan or a silicone loaf pan. Using a darker pan will leave you with darker edges.
  • Get the quick bread in the oven right after pouring in the pan, as baking soda reacts immediately with the acid and won’t rise properly if left to sit out for more than a minute or 2.
  • Do not substitute any sweetener with honey. The honey will sink to the bottom of your bread and leave your bread with a burnt bottom and taste.
  • If you don’t have sunflower oil, you can use coconut oil or vegetable oil.
  • Remember that every oven heats differently. Be sure that you check the temperature of your oven before baking.
  • Please do not substitute any other flour in this recipe.

Nutrition Facts

Calories: 266kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Fiber: 1g | Sugar: 6g