Lemon Poppyseed Quick Bread

Prep Time: 20 minutes

Cook Time: 55–65 minutes
Total Time: 1 hour 25 minutes
Yield: 2 loaves
Category: Bread

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Notes After Making

Add

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Ingredients

Quick Bread

  • 4 cups (480 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons poppy seeds
  • Zest of 4 lemons
  • 4 large eggs, room temperature
  • 240 g sourdough discard
  • 1 cup (240 g) sour cream or plain Greek yogurt
  • 1 cup (240 ml) whole milk
  • ⅔ cup (160 ml) neutral oil
  • ¼ cup fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract, optional 
  • 4 cups (600 g) fresh or frozen blackberries, blueberries, raspberries or strawberries (do not thaw), optional 
  • 2 tablespoons all-purpose flour (for coating the berries)

Lemon Glaze (Optional)

  • 2 cups (240 g) powdered sugar
  • 4–6 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 teaspoons finely grated lemon zest (optional)

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Instructions

Prepare the Batter

  1. Preheat the oven to 350°F. Grease or line two 9×5-inch loaf pans with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  3. In a separate bowl, whisk together the eggs, sourdough discard, sour cream (or Greek yogurt), milk, oil, lemon juice, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
  5. Toss the blackberries with the 2 tablespoons flour and gently fold them into the batter.
  6. Divide the batter evenly between the prepared loaf pans and smooth the tops.

Bake

  1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature should reach approximately 200–205°F.
  2. If the tops begin to brown too quickly after about 40 minutes, loosely tent the loaves with aluminum foil.
  3. Cool in the pans for 15–20 minutes, then remove to a wire rack to cool completely before glazing.

Make the Lemon Glaze

  1. Whisk together the powdered sugar, lemon juice, vanilla, and lemon zest until smooth.
  2. Drizzle over the cooled loaves and allow the glaze to set for 10–15 minutes before slicing.

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Jessica’s Notes

Prep Ahead:

  • Mix the dry ingredients up to 1 week in advance.
  • Zest and juice the lemons a day ahead.
  • Toss the berries with flour just before folding them into the batter.

Storage:

  • Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.

Reheating:

  • Reheat at 350°F until the internal temperature reaches 150–165°F, or warm individual slices for 10–15 seconds in the microwave.

Freezer-Friendly:

  • Freeze unglazed loaves or individual slices for up to 3 months.
  • Thaw overnight or at room temperature, then glaze before serving if desired.

Variations:

  • Replace the sour cream with buttermilk for a lighter crumb.
  • Sprinkle coarse sugar over the tops before baking for a bakery-style crust.

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