The Humpherys Family

Lemon Poppy Seed Bread

Source  Taste of Home
Recipe Added:  12/22/2015 
Regular Version
2 cups flour
1 ½ cups sugar
1/3 cup poppy seeds
2 ½ tsp baking powder
½ tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 eggs 
1 cup milk
¾ cup vegetable oil
Zest and juice of one lemon
1 ½ cups powdered sugar
 Quick Version
1 pkg white cake mix
1 3 oz pkg instant lemon pudding mix
1 cup warm water
4 eggs
1/2 cup vegetable oil
1 Tbsp lemon juice
4 tsp poppy seeds

Glaze
1 cup powdered sugar
2 Tbsp lemon juice 
1 Tbsp milk
Regular Preheat oven to 350’. Coat 4 mini loaf pans with cooking spray. Mix flour through salt together in a large mixing bowl, set aside. In a medium size mixing bowl, mix milk, oil, and eggs. Add lemon zest. Juice lemon into a small mixing bowl and set aside.

Make a well in dry ingredients and add egg mixture. Mix well. Divide batter among 4 pans. Bake 30-33 minutes. Cool 10 minutes before removing from pans. Place on cooling rack with a layer of wax paper underneath. Add powdered sugar to bowl with lemon juice and mix well. Drizzle over warm cakes and allow to set. Store in plastic bags.

Quick Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs, juice and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds.

Pour into two greased 9x5 (or four mini) loaf pans. Bake 35-40 minutes (30-33 minutes for mini loaves) or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack. While still warm, make glaze and spoon over loaf. Let the glaze set before cutting and serving.
Notes
My favorite lemon loaf.
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Glazed Lemon Poppy Seed Bread