Description
A zesty citrus and nutty quick bread with a moist, tender crumb. Infused with fresh lemon zest and poppy seeds, this American classic is perfect for breakfast, snacks, or pairing with soups and teas.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (softened or melted coconut oil)
2 tbsp lemon zest (from 2 large lemons)
2/3 cup buttermilk (or substitute with 2/3 cup milk + 1 tbsp lemon juice)
2 tbsp ground poppy seeds (freshly ground preferred)
2 large eggs (room temperature)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In a large bowl, cream softened butter (or coconut oil) until smooth.
Add eggs one at a time, beating well after each addition.
Stir in lemon zest and mix until fully incorporated.
Gradually add dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients.
Fold in ground poppy seeds just until combined.
Transfer batter to prepared loaf pan and smooth the top.
Bake for 55 minutes or until a toothpick inserted in center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
For a lighter texture, substitute 1 1/2 cups cake flour for the all-purpose flour.
Use light brown sugar in place of granulated sugar for added depth.
Storage: Wrap cooled bread in plastic wrap and refrigerate for up to 5 days, or freeze for 2 months.
Sprinkle with confectioners’ sugar for holidays or special occasions.
Serve sliced with butter, jam, or enjoy toasted in a sandwich.
- Prep Time: 20
- Cook Time: 55
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 6g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg