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Quick & easy lemon pudding poppyseed bread is bursting with bright lemon flavor, poppyseeds, with a sweet glaze. A secret ingredient, lemon pudding mix, that makes this bread so moist and delicious. Now you can enjoy lemon poppyseed bread using convenient and easy ingredients.
What a crazy weekend?! My kids had spring break Thursday and Friday so we decided to take a short weekend trip up to Pennsylvania to visit the flight 93 memorial from the 9/11 tragedy. I have to say that I have been to lots of places and by far, this memorial was the most amazing, incredible, humbling experience of my life.
It’s in a small town in Western Pennsylvania calls Stoystown and I really think it’s something that if you can, you should definitely make the trip to see it. It’s about an hour and a half drive for us and I seriously would have driven triple that to go there. Truly incredible and inspiring.
And then to top off Easter weekend my Pinterest account was spammed which resulted in Pinterest blocking all my pins on Pinterest. So, if you tried to access the blog by Pinterest then you probably had no luck. I am so sorry. I finally got it resolved and my fingers are crossed that it does not happen again.
I have been on a kick for all things lemon and poppyseed lately. Not sure why but maybe it has to do with Spring Break, Spring time…. I mean it’s definitely not because of the warmer weather because we have not had that yet.
I think it’s because after making these coconut lemon poppyseed muffins all I can think about is that lemon + poppyseed combo.
One bite of this lemon pudding poppyseed bread and you will love it! I hesitate to say it’s bursting with lemon flavor because while it does taste like lemon, it’s not like a super lemony quick bread like the sweeter lemon breads are.
The addition of the baking mix is brilliant because not only does it makes this bread come together in just minutes, it provides a slight buttery taste that is so yummy.
That sweet lemon glaze was my favorite part. I found myself dipping my piece of this bread into the extra glaze 🙂 The glaze recipe can be made as thin or as thick as you want it to be.
I wanted more of a glaze that I could pour over the bread so I put a little more lemon juice in mine. But if you want a thicker, more spreadable glaze then don’t add as much lemon juice. You really can make it how you want. Just by adding more or less liquid. If you mess up then just add more powdered sugar to thicken it up.
Tips on making lemon pudding poppyseed bread
- Be sure and sift the baking mix. I made this bread twice; the first time I did not sift it because I didn’t think it was necessary. What ended up happening was that the finish product had chunks of dry baking mix. We still ate it cause it was so yummy, but I did not care for the chunks of baking mix. The second time I sifted the baking mix and it made all the difference.
- For extra lemon flavor, add some lemon extract in with the liquid ingredients. You could even had lemon extract in the glaze recipe and/or lemon zest. Options are endless if you want even more lemon flavor.
I hope you love this one! Let me know if you make it and what you think. If you want a lemon poppyseed bread recipe that does not use a baking mix, then try making these coconut lemon poppyseed muffins. The coconut pairs so nicely with all the flavors. It’s my new favorite!
Enjoy your day and thanks for stopping by 🙂
Lemon Pudding Poppyseed Bread
lemon pudding poppyseed bread
- 2 cups biscuit/baking mix, sifted
- 1 box (3.4 oz) instant lemon pudding mix (do not prepare, use dry mix)
- 1/4 cup poppyseeds
- 1/2 teaspoon lemon zest
- 2 large eggs, lightly beaten
- 1 cup whole milk
- 1/4 cup canola oil
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Heat oven to 375 degrees. Prepare a 9x5 loaf pan and spray with cooking spray. Set aside.
- In a large mixing bowl, combine sifted baking mix, dry pudding mix, poppyseeds, and lemon zest. Stir together with wire whisk to break up any clumps.
- In smaller mixing bowl, whisk together the eggs, milk, and oil. Add into the dry ingredients and stir together with a spatula or wooden spoon, just until moistened and combined.
- Dump batter into the loaf pan. Bake for 40-45 minutes or until the center is peaked nicely and a toothpick inserted into the middle comes out dry or with moist crumbs.
- Let cool in loaf pan for about 15 minutes and then remove the bread to a cooling rack and let cool completely before glazing.
- To make glaze : combine powdered sugar and lemon juice into a bowl and stir until combined. Pour, spread, or drizzle over the bread. If you want a thinner glaze then add slightly more lemon juice, or for a thicker more spreadable glaze add less lemon juice.
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