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Lemon Ginger Poppy Seed Bread

Nothing says springtime quite like lemon poppy seed bread. Fresh ginger gives this old classic a subtly spicy twist. This bread is light, delicate, and perfect in the morning with coffee or tea.
Prep Time15 mins
Cook Time55 mins
Course: Breakfast, Dessert, Snack
Keyword: Lemon, Lemon poppy seed, Quick bread
Servings: 10 servings
Cost: $3.86 per recipe / $0.39 per serving


  • 8x4 inch loaf pan


For the lemon ginger poppy seed bread:

  • ¾ cup vegetable oil
  • cup sugar
  • 3 eggs
  • 2 tsp vanilla
  • cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • cup milk
  • 1 tbsp lemon zest
  • cup fresh lemon juice juice of 2 lemons
  • 2 tbsp fresh ginger grated
  • 1 tbsp poppy seeds

For the lemon glaze:

  • cup powdered sugar
  • juice of 1 lemon


Make the lemon ginger poppy seed bread:

  • Preheat oven to 350° F. Grease and flour an 8x4 inch loaf pan, or line it with parchment paper.
  • Grate lemon zest and ginger. Set aside.
  • Whisk together flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
  • With a mixer on medium speed, beat together sugar and oil until combined.
  • Add eggs one at a time, mixing after each addition. Mix in vanilla.
  • Turn mixer speed to low. Add half of the flour mixture, then half of the milk, then the rest of the flour mixture, then the rest of the milk. Mix until just combined. Do not overmix.
  • Fold in lemon zest, lemon juice, ginger, and poppy seeds.
  • Pour batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean.
  • Remove the loaf from the oven, let it rest for 15 minutes, and then gently turn it out of the baking pan. Let it cool on a wire rack.

Make the lemon glaze:

  • Whisk together powdered sugar and lemon juice.
  • Drizzle glaze over the loaf.