Lemon Poppy Sunshine Bread

B. Painter 1

"Zesty, light, and very addictive bread!"
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130 mins 12 servings yields 1 loaf
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. To Make Lemon Bread:
  2. Preheat Oven to 350 degrees.
  3. Grease and flour or cover in parchment paper one large bread loaf pan.
  4. In small bowl, combine milk, eggs, and vanilla.
  5. Beat untill well mixed.
  6. In large bowl, add flour, sugar, baking powder, salt, and lemon zest ingredients and stir till moist.
  7. Add poppy seeds.
  8. Mix on low speed for 30 seconds.
  9. Add 1/2 the butter/vanilla/egg mix and beat on low till moist.
  10. Mix on med to high for 1 minute.
  11. Add remaining egg/vanilla/milk mixture in 2 batches mixing 20 seconds after each.
  12. Pour into prepared pan and bake 30 minutes.
  13. After 30 minutes cover pan with buttered foil.
  14. Cook an additional 55-65 minutes.
  15. Let cool 10 minutes than invert on rack.
  16. To Make Lemon Syrup:
  17. Combine ingredients and mix till sugar is dissolved.
  18. Poke holes in bread with knife or skewer.
  19. Brush with lemon syrup and let rest a few minutes.
  20. Flip bread over and brush again with lemon syrup.
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