Lemon Poppy Seed Bread Recipe

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Essential Slow Cooker RecipesThe lemon in my go-to brunch bread gives it a bright, sunny quality that wakes you up on a sleepy morning and pairs nicely with coffee or tea, while the poppy seeds add a welcome crunch. It’s one of my favorite muffins turned into bread, and I can’t get enough of it!

  • Yield: 8 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 2 Hours


  • 2 cups all-purpose flour
  • ¼ cup yellow cornmeal
  • ¼ cup poppy seeds
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • ½ cup plain Greek yogurt or sour cream
  • ¼ cup whole milk
  • 1 teaspoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup powdered sugar
  • 1 teaspoon lemon zest
  • 1½ tablespoons fresh lemon juice
How to Make It
    For the bread
  1. Line the bottom and sides of a 6-quart slow cooker with parchment paper. Lightly spray the parchment with cooking spray.
  2. In a large bowl, combine the flour, cornmeal, poppy seeds, baking powder, and salt.
  3. In another large bowl, whisk together the granulated sugar, eggs, vegetable oil, yogurt, milk, lemon zest, lemon juice, and vanilla.
  4. Add the sugar mixture to the flour mixture and stir until just combined.
  5. Spoon the batter into the slow cooker. Cover and cook on high for 1½ to 2 hours, until the center is set. Start checking at 1½ hours. Once the bread is set, turn off the slow cooker.
  6. Carefully lift the cover and place a long piece of paper towel over the top of the slow cooker. Place the lid back on and let cool for 10 to 15 minutes.
  7. Lift the bread from the slow cooker and place on a wire rack.
  8. For the glaze
  9. Combine the powdered sugar, lemon zest, and lemon juice until well mixed and drizzle over the top of the bread. Cut into slices and serve.

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