Maple Lemon Poppy Seed Bread (video)
Quick and easy maple lemon poppy seed bread, sweetened with pure maple syrup from Canada. You’ll love this incredibly aromatic and delicious bread! This recipe is sponsored by Maple from Canada. I make this buttery and fluffy bread with Greek yogurt, sour cream, pure maple syrup, and tons of lemon zest to make the bread extra lemony. It’s not overly sweet and perfect for breakfast, brunch, or snack time with a cup of coffee or tea. This recipe makes two loaves of bread because the first one will be gone in no time!
Watch My Lemon Bread Tutorial
Watch my YouTube video tutorial for step-by-step instructions for making this maple lemon bread recipe. Plus, get extra tips and suggestions. Want to stay up to date on the latest recipes? Make sure to subscribe to my emailing list and my YouTube channel and turn on notifications.
Ingredients for Maple Lemon Bread
Simple and easy does it for this incredible lemon poppy seed bread. Here are the main ingredients you’ll need for this recipe. Find the full list of ingredients in the printable recipe card below.
- Pure Maple Syrup from Canada – unlike mass produced syrups, which contain a slurry of sugar, artificial flavors and corn syrups, real maple syrup is made with just one ingredient – 100% maple.
- Greek Yogurt & Sour Cream – opt for regular yogurt and sour cream, not fat free. The extra fat will make the bread moister and more delicious.
- Eggs – use room temperature eggs for best results. Cold eggs can make your bread flat and heavy.
- Lemon Zest – the best way to add the most amount of lemon flavor. Add the zest from 2 to 3 lemons.
- Poppy Seeds – these are typically sold in the spice aisle in most grocery stores.
- Unsalted Butter – use only unsalted butter for baking for best results. Soft the butter at room temperature, then use in the recipe.
Supplies & Tools
Need some supplies or tools to make this maple lemon bread at home? You can get some of the items I use in my kitchen online using my Amazon Affiliate Links.
- 9-inch Loaf Pans – a two-pan set for all your bread baking needs.
- Poppy Seeds – if you’re not able to find these in-stores, buy them online.
- Citrus Zester – a must for every kitchen!
- Small Handheld Mixer – this small but powerful mixer is perfect for smaller baking recipes.
Using Pure Maple Syrup for Baking
I partnered with Maple from Canada to bring you this easy recipe. 100% pure maple syrup from Canada’s flavor is unmatched. As a natural sweetener, it’s the perfect alternative to sugar for baking and desserts! Real maple has a one-of-a-kind rich maple flavor that just tastes better and gives this lemon bread incredible flavor!
I love using pure maple syrup for baking desserts and for cooking savory dishes. Try adding a few tablespoons of pure maple syrup to your oven-roasted sweet potatoes or breakfast potatoes for an incredible flavor boost!
Preparing for the Recipe
Before beginning the recipe, make sure to preheat your oven. Ideally, your oven should be at 350F for at least 15 minutes before you place your bread into the oven. This will ensure that the bread bakes more evenly.
Prepare two, 9-inch loaf pans by spraying the inside of the pans with a non-stick baking spray. I also like to line the sides with parchment paper. This makes it easier to remove the bread from the pans.
How to Make Maple Lemon Poppy Seed Bread
Here’s how to make this quick and easy maple lemon bread. Watch my video tutorial for step-by-step details:
- Place the softened, unsalted butter into a large mixing bowl. You can use a stand mixer or hand mixer for this recipe. Beat the butter on medium speed for a few minutes, until it’s extra fluffy and light.
- Next, add in the room temperature eggs and beat again for a few minutes, until the eggs and butter are well combined. The batter may look a little lumpy at this point, depending on the temperature of your eggs and butter.
- Add in the Greek yogurt, sour cream, vanilla extract and lemon extract (optional) next. Mix again for about a minute, until the batter is smooth and creamy.
- Measure out your pure maple syrup from Canada and pour it into the mixing bowl. Add the zest from 2 to 3 lemons and sprinkle in the poppy seeds. Mix on medium speed for 1 minute, until the maple syrup is well incorporated.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then mix on low-medium speed, just until the batter is smooth.
Baking Instructions for the Bread
Divide the prepared batter evenly between the two bread pans. You can use a kitchen scale for accuracy.
Bake the bread at 350F for 45 to 48 minutes, or until a toothpick inserted into the center comes out clean. Keep the pan spaced at least 6-inches apart in the oven.
Once the bread is done baking, remove it from the oven and allow the loaves to cool in the pans for about 7 to 10 minutes. Remove them from the pans and onto a wire rack to cool completely.
Storing & Serving Suggestions
I love to enjoy this maple lemon poppy seed bread while it’s still warm with a cup of tea or coffee! The bread is extra buttery, moist and fluffy when it’s freshly baked. Cut the bread into 1-inch-thick slices and enjoy.
To store the bread, first allow it to cool completely at room temperature (about 2 hours). Use a sharp, serrated knife and cut the loaves into 1-inch-thick slices. Sandwich the slices together, then wrap the sliced bread very well with plastic wrap (I like to use 2 sheets).
Keep the bread at room temperature for up to 2 days, or refrigerator for longer storage. This bread will also freeze very well. When enjoying from the fridge, I recommend warming the bread for a few seconds in the microwave, or let it warm at room temperature. To enjoy from the freezer, first thaw the bread in the refrigerator overnight.
More Recipes
Enjoyed this easy and delicious dessert recipe? Check out some of my other recipes you’re sure to enjoy!
- Maple Berry Cake – an impressive and delicious cake, made with maple cake layers, a maple whipped cream frosting, and loads of berries.
- Maple Banana Nut Bread – my go-to banana bread recipe, sweetened with pure maple syrup! This easy recipe is a family favorite!
- Lemon Poppy Seed Muffins – light, zesty and delicious breakfast muffins dotted with lemon zest and poppy seeds. Plus, an easy lemon glaze you can add on top.
- Lemon Poppy Seed Rolls – these are amazing! Extra fluffy yeast dough rolls – think cinnamon rolls but with lemon filling. I love to top these with extra cream cheese icing!
- Easy Lemon Sirniki – these Ukrainian cheese pancakes are creamy and delicious! A taste of my childhood! Top them with jam or sour cream.
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Maple Lemon Poppy Seed Bread (video)
Ingredients
- 1 cup sour cream
- 1 cup Greek yogurt, not low fat
- 1 cup unsalted butter, softened at room temp
- 4 large eggs, at room temp
- 2 tsp vanilla extract
- 1 tsp lemon extract, optional
- 1 1/4 cup pure maple syrup from Canada
- zest from 2 to 3 large lemons
- 3 tbsp poppy seeds
- 3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350F/177C. Spray the insides of two, 9-inch loaf pans with a non-stick baking spray or use the flour and butter method. Line the inside with parchment.
Making the Bread Batter:
- Place the softened, unsalted butter into a large mixing bowl. You can use a stand mixer or hand mixer for this recipe. Beat the butter on medium speed for a few minutes, until it’s extra fluffy and light.
- Next, add in the room temperature eggs and beat again for a few minutes, until the eggs and butter are well combined. The batter may look a little lumpy at this point, depending on the temperature of your eggs and butter.
- Add in the Greek yogurt, sour cream, vanilla extract and lemon extract (optional) next. Mix again for about a minute, until the batter is smooth and creamy.
- Measure out your pure maple syrup from Canada and pour it into the mixing bowl. Add the zest from 2 to 3 lemons and sprinkle in the poppy seeds. Mix on medium speed for 1 minute, until the maple syrup is well incorporated.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then mix on low-medium speed, just until the batter is smooth.
Baking Instructions:
- Divide the prepared batter evenly between the two bread pans. You can use a kitchen scale for accuracy.
- Bake the bread at 350F for 45 to 48 minutes, or until a toothpick inserted into the center comes out clean. Keep the pan spaced at least 6-inches apart in the oven.
- Once the bread is done baking, remove it from the oven and allow the loaves to cool in the pans for about 7 to 10 minutes. Remove them from the pans and onto a wire rack to cool completely.
Serving & Storing:
- I love to enjoy this maple lemon poppy seed bread while it’s still warm with a cup of tea or coffee! The bread is extra buttery, moist and fluffy when it’s freshly baked. Cut the bread into1-inch-thick slices and enjoy.
- To store the bread, first allow it to cool completely at room temperature (about 2 hours). Use a sharp, serrated knife and cut the loaves into 1-inch-thick slices. Sandwich the slices together, then wrap the sliced loaves very well with plastic wrap (I like to use 2 sheets).
- Keep the bread at room temperature for up to 2 days, or refrigerator for longer storage. This bread will also freeze very well. When enjoying from the fridge, I recommend warming the bread for a few seconds in the microwave, or let it warm at room temperature. To enjoy from the freezer, first thaw the bread in the refrigerator overnight.
