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    You are in: Home / Recipes / Lemon Poppy Seed Bread Recipe
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    Lemon Poppy Seed Bread

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Chef Petunia's Note:

    This is a really moist bread that is perfect for holidays, brunch or dessert.

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    Units: US | Metric



    1. 1
      Preheat oven to 350*. With non-stick spray, coat 2 loaf pans. Line bottoms with either parchment or waxed paper and spray paper and then dust with flour.
    2. 2
      In a large bowl, combine flour, sugar, baking powder and salt. With a hand mixer on low speed, beat until blended. Add cream, eggs, poppy seeds, lemon zest and vanilla. On low speed, beat just until dry ingredients are evenly moistened. Then on medium speed, beat just until batter is smooth, about 15 seconds. Spread in prepared pans.
    3. 3
      Bake 35-40 minutes, or until a wooden pick comes out clean. Let loaves cool in pans on a wire rack for 10 minutes. Then loosen edges and carefully remove loaves. Peel off waxed paper and let cool completely on wire racks.
    4. 4
      To make glaze: In a small bowl, whisk together sugar and juice until smooth. Drizzle over cooled loaves and let stand until glaze sets.

    Ratings & Reviews:


    Nutritional Facts for Lemon Poppy Seed Bread

    Serving Size: 1 (1268 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2064.2
    Calories from Fat 708
    Total Fat 78.7 g
    Saturated Fat 44.0 g
    Cholesterol 561.7 mg
    Sodium 1414.2 mg
    Total Carbohydrate 315.5 g
    Dietary Fiber 4.9 g
    Sugars 210.4 g
    Protein 27.7 g

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