Lemon Poppyseed Bread

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A healthier take on lemon poppyseed bread! This greek yogurt lemon poppyseed bread is made with better-for-you (but still simple) ingredients and is easy to make! Recipe from chelseasmessyapron.com

A healthier take on lemon poppyseed bread! This lemon poppyseed bread is moist and tender, made with better-for-you ingredients, and is easy to make!

Looking for more healthy bread recipes? Check out this healthy zucchini bread, this healthy banana bread, or this healthy applesauce bread.

Overhead image of the lemon poppyseed bread on a board cut up and ready to eat

Lemon poppyseed bread

Lemon poppyseed bread is one of my all-time favorite sweet breads. The reason it’s taken me so long to share a recipe here is because I’ve wanted it right up to my standards of what I love in a good lemon poppyseed bread!

A TON of recipe testing went into this lemon blueberry bread and once I had it perfect, I knew the base would also make a great base for lemon poppyseed bread. The two recipes are extremely similar and I think you’ll find this lemon poppyseed bread to be one of the best healthier treats you’ve ever had! It’s definitely become a quick family favorite.

One of my favorite things about this bread is the hint of almond flavor. Both the actual bread and the glaze has almond extract in it and then the bread is topped with sliced almonds.

Overhead image of the poppy seeds that go in this lemon poppyseed bread with glaze

What makes this lemon poppyseed bread healthy?

This lemon poppyseed bread uses quite a few healthier ingredients, but nothing you’d have to go on a crazy search for. Below are some of the health benefits of individual ingredients.

  • Oats: Rich in antioxidants and contain powerful soluble fiber.
  • Greek Yogurt: High in protein and packed with probiotics, potassium, and calcium. (I prefer lemon flavored Greek yogurt for a more intensely flavored bread, but vanilla Greek yogurt is delicious as well)
  • Coconut Oil: High in healthy saturated fats which can boost fat burning and provide your brain and body with quick energy. Also raises HDL cholesterol (GOOD cholesterol) in your blood which is linked to reduced heart disease risk.
  • Eggs: Good source of protein, vitamins, and minerals.
  • White Whole Wheat Flour: A healthy alternative to white flour. More details here.

Image of the fresh lemon juice being squeezed for this bread

How to make oat flour

Oat flour tends to make a baked good more moist than wheat flour and it also adds-in some extra flavor. Exactly what we want in this healthy poppyseed bread recipe! Making oat flour at home is easy – here’s how:

  1. Place the oats (you can use quick oats or old fashioned oats) into the bowl of your food processor or small blender jar (such as a Twister jar).
  2. Pulse the oats until they are ground into a powder-like consistency that resembles flour.
    • Depending on the speed and power of your food processor or blender, this takes about 60 seconds or less.
  3. Stir the oats around if needed to ensure that ALL the oats have been finely and evenly ground. (See photo below)
  4. Make sure to measure your oat flour measurement for this recipe AFTER it’s been turned to flour and not in the whole oat form beforehand. 

Process showing how to make homemade oat flour in 60 seconds or less! Pulse old fashioned oats into oat flour FAQs: Lemon poppyseed bread

Can I freeze this lemon poppyseed bread?

  • Yes! Freeze the freshest bread you have. If you just baked it, allow the bread to cool completely before freezing to avoid soggy bread or mold.
  • Cut the bread into thick slices and wrap each slice tightly in plastic wrap and then seal it completely in an airtight container or bag.
  • Pieces can be frozen safely for 3 months.
  • Defrost in the fridge or at room temperature until thawed.

How long is lemon poppyseed bread good for?

  • 2-3 days at normal room temperature (wrapped tightly/stored in an airtight container).
  • After 3-4 days, this bread is more prone to molding because of the moistness of it.

Do I need to refrigerate this bread?

  • After 1 day of the bread being at room temperature, I recommend refrigerating it and warming individual slices in the microwave for 5-10 seconds. While not necessary to refrigerate the bread, it will keep it fresher for longer.

Up close image of the lemon poppyseed bread with the glaze being poured on top of a couple of pieces

More healthier baked goods:

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Lemon Poppyseed Bread

5 from 5 votes
A healthier take on lemon poppyseed bread! This lemon poppyseed bread is moist and tender, made with better-for-you ingredients, and is easy to make!
A healthier take on lemon poppyseed bread! This greek yogurt lemon poppyseed bread is made with better-for-you (but still simple) ingredients and is easy to make!
Print Recipe

Lemon Poppyseed Bread

A healthier take on lemon poppyseed bread! This greek yogurt lemon poppyseed bread is made with better-for-you (but still simple) ingredients and is easy to make!
5 from 5 votes
A healthier take on lemon poppyseed bread! This lemon poppyseed bread is moist and tender, made with better-for-you ingredients, and is easy to make!
Course Breakfast, Dessert
Cuisine American
Keyword lemon poppyseed bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Calories 247kcal
Author Chelsea

Ingredients

  • 3 large eggs, seprated (2 large eggs and 1 egg yolk)
  • 1 cup (2, 5.3 ounces EACH containers) full fat Lemon Greek yogurt (or vanilla Greek yogurt)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, optional
  • 1/2 cup coconut oil
  • 1 large lemon
  • 3/4 cup white sugar
  • 1/2 cup old fashioned oats
  • 1 cup white or white whole wheat flour
  • 1 tablespoon cornstarch
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 and 1/2 tablespoons poppyseeds

Optional Glaze

  • 3 and 1/2 tablespoons orange juice
  • 3/4 cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 1/8 teaspoon almond extract, optional
  • 1/2 cup sliced almonds

Instructions

  • Preheat the oven to 350 degrees F. Generously grease and then light dust a bread pan with flour and set aside.
  • I use an 8 and 1/2 x 4 and 1/2 bread pan.
  • Make sure to measure the coconut oil in LIQUID (melted) form. Melt the coconut oil, measure, and then allow to slightly cool so you don't cook your eggs.
  • In a large bowl, whisk 2 large eggs and 1 large egg yolk (discard or save the whites for another recipe). Add in the lemon Greek yogurt (1 cup total), vanilla extract, almond extract, and coconut oil.
  • Briskly whisk in the coconut oil with the other ingredients to get them to be well combined.
  • Get the zest and juice of 1 large lemon. About 2 teaspoons zest and 2 tablespoons lemon juice is perfect! Add in the sugar and again mix until all ingredients are completely combined.
  • In the same bowl, add the oat flour (measure oat flour AFTER blending the oats to get 1/2 cup total flour; to make oat flour, put old fashioned or quick oats in a blender and pulse them until they resemble flour).
  • Without mixing yet, add the white or white whole wheat flour, cornstarch, baking powder, salt and poppyseeds.
  • Mix together, very gently, until just combined (over-mixing will yield a denser bread).
  • Bake for 55-65 minutes or until a fork when inserted into the center comes out clean or the bread starts to pull away from the edges. If needed, tent the top with tin foil if the top of the bread is baking faster than the rest.
  • Remove from the oven and allow to cool for 2-3 minutes. Remove from the bread pan.
  • Without the bread cooling too much, top with the glaze. You want the glaze to go on the bread within about 5-7 minutes of it coming out of the oven.
  • For the glaze, whisk together the orange juice, sugar, lemon and almond extract. Pour over the bread and immediately top with the sliced almonds.
  • Store in an airtight container in the fridge.

Nutrition Facts

Calories: 247kcal

DID YOU MAKE THIS RECIPE?

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Nutrition facts in lemon poppyseed bread

 

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19 Comments

  1. We made this today, and it was a hit. Decided not to add the glaze but it was still yummy! I love the addition of the lemon Greek yogurt. I only had a 6.5 ounce container, so a little less than the recipe called for, but it seemed to work fine!

    Mine was done after just about 35 minutes though. Jack was watching it through the door while I was giving O a nap, and he came up and said it looked like it was done! I didn’t believe him at first, but he was right. We have a brand new oven though, so that may have factored into it. Definitely a hit with all of us though. I will for sure make it again! Poppyseed is my favorite. 🙂

    1. I’m so happy you guys enjoyed it! 🙂 That is so great to hear!! And I’m so glad Jack was watching it so it didn’t get burned :/ I wish all ovens would cook exactly the same!! 🙁 Thanks again Katie 🙂 Hope you guys are doing well!

  2. This recipe is so fresh and delicious! I substituted with Truvia sugar instead of the real thing and the flavor was wonderful!! Thanks for posting!! ??????

  3. 5 stars
    I LOVED this recipe! I think I will always make this bread. It could have been a tiny bit more moist so I will try cooking 5-10 minutes less or using the full 2 containers of yogurt instead of measuring out a cup.

  4. 5 stars
    Followed recipe exactly as written but just added a little more lemon juice as I used vanilla yogurt. Baked 50 min. It was the BEST lemon poppyseed bread I have ever made!! I have two lemons left and am going to make another loaf to freeze!

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