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Citrus Poppy Seed Loaf

April 8, 2011

Citrus Loaf

Citrus Poppy Seed Loaf

If you love lemon poppy seed muffins you will certainly love this mini loaf.  It is filled with citrusy goodness and poppy seeds.  You could use your lemon poppy seed muffin recipe for loaves as well, did you know that?  Of course you knew.  The best part about this loaf is that it is so moist because it has its own moist maker.  I think the next time I make this I am going to add orange to it as well and have a triple citrus theme.

This loaf is loaded with citrus flavor and has a buttery texture.  The glaze that is applied after baking really moistens the loaf and makes it very tender allowing the loaves to keep for a few days.  This loaf is lovely in the afternoon with a cup of coffee or tea.  It is a wonderful alternative to a muffin.

Ingredients and Directions for Citrus Poppy Seed Loaf
Ingredients and Directions for Citrus Poppy Seed Loaf

1.  Ingredients

4 large eggs

1 1/2  teaspoon pure vanilla extract

1/4 cup milk

1 1/2 cups flour

3/4 cup sugar

1 teaspoon baking powder

1 tablespoon grated lemon zest

1 tablespoon grated lime zest

3 tablespoons poppy seeds

1 cup butter, softened

Lemon-Lime Syrup:

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

1/3 cup sugar

To Prepare the loaves

Preheat oven to 350 degrees F.  Butter  the bottom and sides of a loaf pan (I used 4 mini loaf pans).

2. In a bowl, whisk together the eggs, vanilla extract, and milk.

3. In the bowl of your electric mixer stir the flour, sugar, baking powder, lemon zest, lime zest and poppy seeds until thoroughly combined.

4. Add the softened butter to the flour mixture.

5. Add half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about a minute.

6. Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating  after each addition.

7. Scrape the batter into the prepared pans and bake for about 20 to 30 minutes, or until the bread is golden brown and a toothpick inserted comes out clean.

For the Lemon-Lime Syrup (Moist Maker)

In a small saucepan, bring the sugar, lemon and lime juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaves all over with a wooden skewer and pour  the hot lemon-lime syrup over the loaves.

Citrus Poppy Seed Loaf

Citrus Poppy Seed Loaf

The aroma of this citrus poppy seed loaf is so uplifting.  It will have you smiling from ear to ear thinking of sunshine, its that good.

From our kitchen to yours,
Sydney Jones

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3 Comments leave one →
  1. April 9, 2011 10:56 am

    That sounds amazing. I love that use lime and lemon. Great photos as always.

  2. August 26, 2011 6:20 am

    🙂 great! if i made muffins instead of loaves, do you know how long would they need to be baked for?

    • August 26, 2011 12:51 pm

      I would say 13-17 minutes give or take, I always test with a toothpick to make certain, enjoy!

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