dessert bread

Nothing beats a classic pairing like lemon and poppy seed, and this rendition takes the cake. Just as good for breakfast as it is for dessert (or any time in between!), this seeded stunner was long overdue in our repertoire—but totally worth the wait. For a double dose of zing, we topped this loaf with a lemon glaze.

Lemon Poppy Seed Loaf

1 3/4 cups g) unbleached all-purpose flour

tbsp seeds

tsp powder

cup g) unsalted butter,

g) sugar

cup ml) lemon juice

cup ml) milk

cup g) icing sugar

tbsp ml) lemon juice

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 4 x 10-inch (10 x 25 cm), 6-cup (1.5 litre) loaf pan. Line the pan with parchment paper, letting it hang over two sides.

In a bowl, whisk together the flour, poppy seeds and baking powder. 

In another bowl, cream the butter, sugar and zest with an electric mixer. Add the eggs and beat until smooth. Stir in the dry ingredients alternately with the lemon juice and milk. Spoon the batter into the prepared pan.

Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.

Loaf

In a bowl, whisk together the icing sugar and lemon juice until smooth.

Place the lemon poppy seed loaf on a serving platter and drizzle with the glaze. 

Glaze

My son is lactose intolerant so I made this recipe using margarine and lactose free milk. Thought it might be a disaster....it wasn't.  The loaf came out great, our son loved it, we all loved it.  It was the best sweet loaf I've ever made (and I'm a bloke!) Well done Ricardo.

Thanks for sharing this amazing recipe, it was absolutely perfect!

Made it! Used 3tbsp frozen grated lemon rind that i had in my freezer. It works wonderfully. Gives it a very good lemony taste. Love this recipe.

Hi Ricardo, I just made this cake.  It taste wonderful.  I did however, omit the poppyseed's because I didn't have any on hand.  My cake is a little dense and didn't rise as much.  There is also a small layer at the bottom that didn't cook. I had the temperature at 300 (350 would have made a dark crispy cake)  and let the cake bake for 65 min.  What went wrong?

I made it a couple of ways. Once as a loaf and once as muffins. Both were excellent. It is important to use eggs and milk that is not too cold. That helps the rise.

Cake is pleasant enough—nice texture. However, I didn’t feel it was lemony enough. This is certainly a matter of personal taste, but were I to make the cake again, I would increase the amount of zest and juice in the batter. As written, the most intense lemon flavour comes from the glaze, while the cake itself is only mildly suggestive of lemon.

Excellent.  Easy to prepare and taste really good.

Baked a gluten free version of this.  Came out lovely and moist with great flavour.  For ease of cleanup made this in the food processor blending all liquids and sugars and then doing a quick few pulses to incorporate the flour.  Mixed in some dutch blue poppyseeds after.  Was just sweet enough that did not bother with the glaze.  An hour bake time was perfect.  Will be making it again!

Unfortunately these did not work out for me. I followed the recipe exactly and the batter seemed great. I made them as muffins to save some time and they all caved in the middle, didn’t rise at all in the oven. The taste and texture was ok but appearance is really important to me when baking. These muffins look sad, very flat and not enjoyable to eat.

https://cdn.jwplayer.com/v2/media/KtuKsJcm

Measuring liquid ingredients

This orange cranberry bread is incredibly moist, dense, and full of orange and cranberry in every bite. It's even topped with a sweet orange glaze that puts it over the top. We think it's the best orange cranberry bread around!

Orange Cranberry Bread with Glaze

Cups All-Purpose Flour

Teaspoon Baking Powder

Teaspoon Salt

Cup Granulated Sugar

Orange Zest

Cup Buttermilk

Cup Canola or Vegetable Oil

Orange

Large Eggs

Teaspoon Vanilla

Cups Fresh Cranberries

Cup Powdered Sugar

Preheat the oven to 350 degrees, and grease...

Preheat the oven to 350 degrees, and grease a 9 x 5 - inch loaf pan. 

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

In a separate small bowl, use a spoon...

In a separate small bowl, use a spoon to mix the sugar and orange zest until the sugar becomes light orange in color. Set aside.

Add to the bowl of a stand mixer...

Add to the bowl of a stand mixer (or a large bowl and hand mixer), the buttermilk, oil, orange juice, eggs, and vanilla. Mix on low speed until the ingredients are combined.

Add the flour mixture and the orange zest/sugar...

Add the flour mixture and the orange zest/sugar mixture. Continue to mix on low speed until all the ingredients are smooth like muffin batter. 

Next, add the cranberries and use a wooden...

Next, add the cranberries and use a wooden spoon or spatula to stir until well incorporated.

Transfer the batter to the greased loaf pan....

Transfer the batter to the greased loaf pan. Place in the oven and baked for 70-75 minutes. If the bread begins to become too brown, place a piece of aluminum foil loosely over the top to prevent burning.

The bread is done when a toothpick inserted...

The bread is done when a toothpick inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow to cool for 5-7 minutes before transferring from the pan to a cooling rack.

While the bread cools, make the glaze.

In a medium bowl, combine the powdered sugar...

In a medium bowl, combine the powdered sugar and orange juice. 

Whisk or use a hand mixer on low...

Whisk or use a hand mixer on low until the glaze is smooth and creamy. Adjust the amount of orange juice to reach desired consistency.

After the bread cools completely, drizzle the glaze...

After the bread cools completely, drizzle the glaze over the top, slice, and serve. 

Store any leftovers in the refrigerator for up...

Store any leftovers in the refrigerator for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/b6wiqrzulxk1inmrmksk.mp4

An instructional, step-by-step video showing how to make orange cranberry bread with glaze.

This easy Strawberry Banana Bread recipe is made with greek yogurt instead of oil or butter. It&#039;s loaded with fresh strawberries and easy to prep and bake!

Strawberry Banana Bread

all-purpose flour

cinnamon

baking soda

baking powder

salt

eggs

sugar

Greek yogurt

banana

strawberries

walnuts

Preheat the oven to 350°F, and line a loaf pan with parchment paper overhanging on the sides.

In a large bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Whisk together until well combined; set aside.

In another large bowl, whisk together the wet ingredients including the eggs, sugar, Greek yogurt, and mashed banana until well combined. Gently fold in the diced strawberries and walnuts.

Pour the dry ingredients into the wet ingredients and stir gently. Do not overmix.

Transfer the batter into the prepared loaf pan, spreading it out evenly, and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to get too brown, cover it with a sheet of aluminum foil after 35 minutes.

Remove from oven, and let it cool for about 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

https://content.jwplatform.com/videos/UTdUls1h.mp4

This easy Strawberry Banana Bread recipe is made with greek yogurt instead of oil or butter. It's loaded with fresh strawberries and easy to prep and bake!

Lemon Poppy Seed Loaf (The Best)

Just made this and it turned out perfect and lemony 

Excellent and easy! Very recommended- delish

Just baked this today. Moist and tender.  Great lemon flavor.  Definitely will be made again.

I've made this lemon loaf 4 times and have followed the recipe  but no matter what I do, the loaf will be heavy &amp; dense. I've made sure the butter was soft, eggs &amp; milk @ room temp. (also tried both cold). I've even tried new baking powder.  I've watched the timing of creaming the butter etc, together. Nothing has worked. Now I'm wondering if being at sea level in a temperate rainforest matters in the rise of a loaf such as this?  Thanks.

Snickerdoodle Zucchini Bread

coconut oil (melted)

white sugar

vanilla extract

cream of tartar

zucchini

Preheat oven to 350F. Coat two loaf pans with cooking spray and set aside.

In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.

In a separate bowl, whisk together flour, cinnamon, baking soda, creme of tartar, and salt until everything is well combined.

Add the dry mixture into the wet mixture and mix until well combined. (The batter will be thick.) Next, add zucchini to the batter and mix again until everything is completely mixed together.

In a separate small bowl, combine cinnamon, sugar, and creme of tartar to create the topping mixture.

Fill half of each loaf pan with the batter and sprinkle 2 tablespoons of the topping in each pan

Divide the remaining batter between the two pans and sprinkle the rest of the sugar mixture over the tops of each loaf.

Bake for about 45-50 minutes, or until a knife inserted into the center comes out clean.

Allow the bread to cool completely on a wire rack prior to serving.

This pineapple bread is quick, easy, and totally tropical!

Pineapple Quick Bread

flour

cream cheese, softened

sour cream

pineapple juice

Preheat oven to 350° and grease a bread pan.

In a medium bowl, combine flour, baking soda, and salt together. In a separate bowl, beat egg, sugar, cream cheese, and vanilla until smooth.

Add flour mixture into cream cheese mixture and stir. Add the sour cream and mix until just combined, then fold in crushed pineapple.

Pour into prepared pan and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for about 15-20 minutes and then let it cool the rest of the way on a wire rack.

For the glaze, mix powdered sugar and pineapple juice together and drizzle over the cooled bread.

If you didn’t think a dessert bread existed, well it does! This pina colada zucchini bread is so rich, fluffy, and filled with wonderful tropical flavors.

Pina Colada Zucchini Bread Recipe

vegetable oil

coconut extract

pineapple (1 can, drained)

coconut

Grease and flour the bottoms and sides of 3 8 x 4 inch loaf pans; set aside.

In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.

In a separate bowl, mix together the eggs, oil, and extracts.

Stir the wet ingredients into the dry ingredients until just combined.

Fold in the zucchini, pineapple, and coconut.

Pour batter into prepared pans.

Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Makes 3 loaves.

You can also use this batter to make muffins.

When you want a sweet treat that satisfies your cravings, try this Blueberry Cream Cheese Loaf. The recipe is simple, making it easy for you to create a sweet loaf consisting of fresh blueberries.

Blueberry Cream Cheese Loaf

unsalted butter

eggs (lightly beaten)

milk

lemon

lemons

all purpose flour

blueberries

cream cheese

Preheat the oven to 350 F / 176 C and grease a 9x5 inch loaf pan.

In a medium bowl, mix butter and sugar until light and fluffy like a frosting. Now add eggs, milk, vanilla, lemon juice and lemon zest. Combine until evenly incorporated and smooth.

In a large bowl, combine flour, baking powder, baking soda and salt. Make a well in the middle and pour wet ingredients in the bowl. Mix but don’t over mix.

Gently fold in blueberries and cream cheese. Pour batter in loaf pan.

Bake in the middle of the oven for 60 to 70 minutes or just until a skewer comes out clean. Cool loaf for 20 minutes in the pan before removing from the mold.

This homemade Banana Bread recipe is super rich, moist, and melt-in-your-mouth delicious. It&#39;s the perfect Saturday morning treat!

Homemade Banana Bread

Tbsp salted butter, room-temperature (0.54)

cooking oil (0.16)

brown sugar (0.26)

bananas (about 3-4 bananas) (0.84)

eggs (0.29)

tsp vanilla extract (0.60)

all-purpose flour (0.40)

tsp baking soda (0.04)

salt (0.02)

tsp ground nutmeg (0.02)

cinnamon (0.02)

walnuts (optional) (1.20)

Preheat the oven to 350ºF. Add the room-temperature butter, cooking oil, granulated sugar, and brown sugar to a mixing bowl. Use a hand mixer or stand mixer to beat the ingredients together until they become light and creamy.

Mash the bananas well, then add them to the mixing bowl with the butter and sugar, along with the eggs and vanilla extract. Use the mixter again to beat the ingredients together until smooth.

In a separate mixing bowl, stir together the flour, baking soda, salt, nutmeg, and cinnamon until well combined.

Pour the flour mixture into the bowl of wet ingredients and fold them together just until combined. Do not overmix.

Add the chopped walnuts to the bowl and gently fold to combine again.

Grease an 8.5&quot;x4.5&quot; loaf pan with butter or oil, then add the batter and smooth it out evenly into the pan.

Bake the banana bread in the preheated 350ºF oven for 60 minutes or until it&#39;s deeply golden brown on top, has a crack down the center, and a toothpick inserted into the middle comes out clean (crumbs are okay, but wet batter is not).

Allow the loaf to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack. Once cooled, slice, serve, and enjoy!

Prepare the batter as listed above, then divide it between 12 wells of a standard-size muffin tin.

Bake the banana muffins for 30 minutes in the preheated 350ºF oven or until they have risen all the way in the center, have browned nicely, and a toothpick inserted into the center comes out clean (crumbs are okay, but no wet batter).

Top 9 dessert bread recipes from across the web

The most viewed dessert bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Poppy Seed Loaf

Orange Cranberry Bread with Glaze

Strawberry Banana Bread

Lemon Poppy Seed Loaf (The Best)

Snickerdoodle Zucchini Bread

Pineapple Quick Bread

Pina Colada Zucchini Bread Recipe

Blueberry Cream Cheese Loaf

Homemade Banana Bread

Top 9 dessert bread recipes from across the web

The most viewed dessert bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Poppy Seed Loaf

Orange Cranberry Bread with Glaze

Strawberry Banana Bread

Lemon Poppy Seed Loaf (The Best)

Snickerdoodle Zucchini Bread

Pineapple Quick Bread

Pina Colada Zucchini Bread Recipe

Blueberry Cream Cheese Loaf

Homemade Banana Bread

The most viewed dessert bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine