Lemon-poppy seed bread from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 49) by King Arthur Flour

  • lemons
  • poppyseeds
  • Show all ingredients...
  • Serves : 16 (makes 1 loaf)

  • EYB Comments

    See recipe for glazed variation, and for a muffin variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for glazed variation, and for a muffin variation.

  • anya_sf on April 04, 2019

    I made half the recipe as 7 standard-sized muffins. I mixed the batter by hand the night before baking, melting the butter instead of creaming it with a mixer. I substituted plain nonfat yogurt for lemon yogurt, so I added 1/4 tsp lemon extract to boost the flavor. The muffins baked up nicely and were pleasantly moist with a definite lemon flavor and lots of poppy seeds. They were plenty sweet without the glaze. My family enjoyed them.

  • macfadden on May 28, 2016

    Nothing went disastrously wrong with this cake, it just wasn't very exciting. It was a little dry and maybe could have been a little sweeter. I did let it sit overnight as suggested in the introduction to the quick bread section.

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