Lemon Poppy Seed Streusel Bread

There’s something incredibly heartwarming about baking a loaf of Lemon Poppy Seed Streusel Bread on a sunny spring morning. The zesty aroma of fresh lemons and the delicate crunch of poppy seeds fill the kitchen, making it hard to resist sneaking a slice even before it cools down. I’ll never forget the first time I made this bread; I was inspired by a family gathering where a friend brought a similar treat. Everyone enjoyed it so much that I decided I had to recreate it myself. Now, this recipe has become a staple in my home. The balance of sweet and tangy citrus paired with the nutty flavor of poppy seeds is simply irresistible.

The process of making this loaf is almost therapeutic. From mixing the buttery batter to preparing the crumbly streusel topping, each step is filled with joy and anticipation. I often make this bread to share with friends, and it never fails to impress. It’s perfect for brunch, a cozy afternoon snack, or even as a thoughtful gift for someone special. Trust me, your friends and family will be asking for the recipe!

With a slice of Lemon Poppy Seed Streusel Bread, you’ll find yourself transported to a sunny café, enjoying a peaceful moment with a cup of tea or coffee. Whether you’re celebrating a special occasion or just indulging in a quiet moment at home, this bread is bound to lift your spirits. So let’s get started and create something beautiful together!

Ingredients for Lemon Poppy Seed Streusel Bread

When it comes to creating a scrumptious loaf of Lemon Poppy Seed Streusel Bread, the choice of ingredients is crucial. Each component plays a significant role in achieving the perfect balance of flavor and texture. The star players here are the all-purpose flour, granulated sugar, and, of course, fresh lemons. Together, they create a deliciously moist and zesty bread that’s simply unbeatable.

• ¼ cup all-purpose flour (31 grams) – This flour acts as the base for both the loaf and streusel, giving it structure.
• 2 teaspoons granulated sugar (8 grams) – A hint of sweetness to balance the flavors in the streusel topping.
• 1 teaspoon poppy seeds – These little seeds add a nutty flavor and a delightful crunch.
• 1½ tablespoons cold unsalted butter (21 grams) – Provides richness and moisture to the streusel topping.
• 1¼ cups granulated sugar (250 grams) – The main source of sweetness in the loaf, enhancing the lemon flavor.
• 3 tablespoons lemon zest (9 grams) – Fresh zest brings an intense lemon flavor that brightens the bread.
• ½ cup unsalted butter, softened (113 grams) – Adds a creamy texture and richness to the batter.
• 3 large eggs (150 grams), room temperature – Essential for binding and moisture in the bread.
• ½ teaspoon vanilla extract (2 grams) – Adds a warm, aromatic flavor that complements the lemon nicely.
• 2¼ cups all-purpose flour (281 grams) – This is the key ingredient for a fluffy, tender loaf.
• 1½ tablespoons poppy seeds (13.5 grams) – These seeds add texture and a lovely visual element to the bread.
• 2 teaspoons baking powder (10 grams) – Helps the bread rise, creating a light texture.
• ½ teaspoon kosher salt (1.5 grams) – Enhances the flavors and balances the sweetness.
• ½ cup whole buttermilk, room temperature (120 grams) – Adds moisture and acidity, resulting in a tender crumb.
• 2 tablespoons fresh lemon juice (30 grams) – The acidity from the juice brightens the overall flavor.

Making This Lemon Poppy Seed Streusel Bread

Making Lemon Poppy Seed Streusel Bread is an enriching experience, and I can’t wait to guide you through it! From the fragrant lemony aroma to the delightful crunch of poppy seeds, every step is rewarding. Let’s dive into the fun process of creating this delightful loaf together.

1. To start off, we’ll prepare the streusel topping. In a medium bowl, whisk together ¼ cup of all-purpose flour, 2 teaspoons of granulated sugar, and 1 teaspoon of poppy seeds. As you mix, take a moment to appreciate the beautiful colors and textures. Next, using a pastry cutter or two forks, cut in 1½ tablespoons of cold unsalted butter until the mixture resembles coarse crumbs. You’ll want to see small chunks of butter throughout – this is what creates the lovely, crumbly topping once baked.

2. Refrigerate the streusel for at least 30 minutes while we prepare the batter. This step ensures that the butter solidifies, helping to maintain that perfect crumbly texture when baked. Meanwhile, let’s move on to the batter!

3. Preheat your oven to 375°F (190°C) and spray an 8½x4½-inch loaf pan with baking spray that contains flour. This step is essential to prevent the bread from sticking. Line the pan with parchment paper, allowing the excess to extend over the sides. This makes for easy removal later on.

4. For the batter, in the bowl of a stand mixer, combine 1¼ cups of granulated sugar and 3 tablespoons of lemon zest. Use your hands to whisk them together until the sugar becomes fragrant. The lemony aroma will be intoxicating!

5. Next, add ½ cup of softened unsalted butter to the sugar mixture. Using the paddle attachment, beat the mixture at medium speed for about 3 to 4 minutes until it becomes light and fluffy. Remember to stop and scrape the bottom and sides of the bowl to ensure all ingredients are well mixed.

6. Now, it’s time to add the eggs. Incorporate 3 large eggs, one at a time, beating well after each addition. Don’t forget to scrape the sides of the bowl again! This step is crucial for achieving a smooth batter.

7. In a separate medium bowl, whisk together 2¼ cups of all-purpose flour, 1½ tablespoons of poppy seeds, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt. In another small bowl, whisk together ½ cup of whole buttermilk and 2 tablespoons of fresh lemon juice. This mixture not only adds moisture but also helps the batter rise beautifully!

8. With the mixer on low speed, gradually add the flour mixture to the sugar mixture alternately with the buttermilk mixture, starting and ending with the flour mixture. Be careful not to overmix; stop when just combined. The batter should be thick and creamy, with a few lumps.

9. Spread the batter into the prepared pan, ensuring it’s even on top. Firmly tap the pan on a kitchen towel-lined counter to settle the batter. This helps create a uniform texture throughout the loaf.

10. Now, it’s time to top the batter with the streusel. Evenly sprinkle it over the top of the batter, creating a beautiful and crumbly layer. This is going to be a showstopper once it’s baked!

11. Place the pan in the preheated oven and bake for 20 minutes. After that, reduce the oven temperature to 350°F (180°C) and continue baking until a wooden pick inserted into the center comes out with a few moist crumbs and an instant-read thermometer registers at least 205°F (96°C). This should take an additional 50 to 55 minutes. Your kitchen will smell heavenly!

12. Once baked, let the loaf cool in the pan for 15 minutes. Carefully remove it from the pan and let it cool completely on a wire rack. This step is important for achieving the perfect texture. Store any leftovers in an airtight container for up to 3 days, although I doubt it will last that long!

How to Switch It Up

If you’re looking to add some variety to your Lemon Poppy Seed Streusel Bread, here are some fun tips to switch things up! Don’t hesitate to get creative and customize this recipe to suit your tastes.

• Storage: Store leftover bread in an airtight container at room temperature for up to 3 days for the best flavor.
• Freezing: You can freeze slices of the bread for up to 3 months. Just wrap them tightly in plastic wrap and foil.
• Pairing: This bread pairs wonderfully with a dollop of cream cheese or a light lemon glaze drizzled on top.
• Add Nuts: Consider adding chopped walnuts or almonds to the batter for added crunch and flavor.
• Fruit Variations: Swap out some of the lemon zest for other citrus fruits, like orange or lime, for a different twist.

Perfect Matches for Lemon Poppy Seed Streusel Bread

When it comes to serving Lemon Poppy Seed Streusel Bread, the possibilities are endless! Here are some great ideas to complement your delicious creation:

• Brunch Events: This bread is perfect for brunch menus. Serve it alongside fresh fruits and yogurt for a delightful spread.
• Afternoon Tea: Serve slices of this bread with tea or coffee for a lovely afternoon treat. Pair it with some lemony desserts for a cohesive theme.
• Picnics: Pack slices for your next picnic. It travels well and is a crowd-pleaser, making it an easy addition to your basket.
• Gifts: Wrap a loaf in decorative packaging for a thoughtful gift during holidays or special occasions.
• Seasonal Pairings: In spring, pair it with fresh berries; in summer, serve with a scoop of vanilla ice cream for a refreshing dessert.

FAQ

Conclusion

The Lemon Poppy Seed Streusel Bread is truly a delightful treat that combines the refreshing flavors of lemon with the satisfying crunch of poppy seeds, creating a deliciously moist loaf. I encourage you to give this recipe a try; it’s sure to brighten your day and impress your loved ones. Enjoy every bite and share the joy of baking with others!

Lemon Poppy Seed Streusel Bread

The ultimate treat for lemon lovers! This Lemon Poppy Seed Streusel Bread is moist, zesty, and perfectly sweet. Bursting with fresh lemon flavor and topped with a crunchy streusel, it's a delightful addition to any meal. Make it today for a quick and easy snack that everyone will adore!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 servings

Calories 300 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Whisk
• Frying Pan
• Oven

Ingredients

  

• ¼ cup all-purpose flour
• 2 teaspoons granulated sugar
• 1 teaspoon poppy seeds
• 1½ tablespoons cold unsalted butter
• 1¼ cups granulated sugar
• 3 tablespoons lemon zest
• ½ cup unsalted butter, softened
• 3 large eggs
• ½ teaspoon vanilla extract
• 2¼ cups all-purpose flour
• 1½ tablespoons poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup whole buttermilk, room temperature
• 2 tablespoons fresh lemon juice

Instructions

 

• To start off, we’ll prepare the streusel topping. In a medium bowl, whisk together ¼ cup of all-purpose flour, 2 teaspoons of granulated sugar, and 1 teaspoon of poppy seeds. Using a pastry cutter or two forks, cut in 1½ tablespoons of cold unsalted butter until the mixture resembles coarse crumbs. Refrigerate until ready to use, at least 30 minutes.
• Preheat your oven to 375°F (190°C) and spray an 8½x4½-inch loaf pan with baking spray that contains flour. Line the pan with parchment paper, allowing the excess to extend over the sides.
• For the batter, in the bowl of a stand mixer, combine 1¼ cups of granulated sugar and 3 tablespoons of lemon zest. Whisk them together until the sugar becomes fragrant.
• Next, add ½ cup of softened unsalted butter to the sugar mixture. Beat at medium speed for about 3 to 4 minutes until light and fluffy, stopping to scrape the bottom and sides of the bowl.
• Now, it’s time to add the eggs. Incorporate 3 large eggs, one at a time, beating well after each addition.
• In a separate bowl, whisk together 2¼ cups of all-purpose flour, 1½ tablespoons of poppy seeds, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt. In another bowl, whisk together ½ cup of whole buttermilk and 2 tablespoons of fresh lemon juice.
• With the mixer on low speed, gradually add the flour mixture to the sugar mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture.
• Spread the batter into the prepared pan, ensuring it’s even on top. Firmly tap the pan on a kitchen towel-lined counter to settle the batter.
• Top the batter with the streusel, evenly sprinkling it over the top of the batter.
• Place the pan in the preheated oven and bake for 20 minutes. After that, reduce the oven temperature to 350°F (180°C) and continue baking until a wooden pick inserted into the center comes out with a few moist crumbs and an instant-read thermometer reads at least 205°F (96°C).
• Once baked, let the loaf cool in the pan for 15 minutes. Carefully remove it from the pan and let it cool completely on a wire rack.

Notes

Storage: Store leftover bread in an airtight container at room temperature for up to 3 days for the best flavor.

Freezing: You can freeze slices of the bread for up to 3 months. Just wrap them tightly in plastic wrap and foil.

Pairing: This bread pairs wonderfully with a dollop of cream cheese or a light lemon glaze drizzled on top.

Add Nuts: Consider adding chopped walnuts or almonds to the batter for added crunch and flavor.

Fruit Variations: Swap out some of the lemon zest for other citrus fruits, like orange or lime, for a different twist.

Keyword easy bread recipe, Lemon Bread Recipe, Poppy Seed Bread, spring baking

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.