Can I make this Lemon Poppy Seed Bread without lemon curd?

Yes, you can make the bread without lemon curd if you don't have any on hand. Simply double the amount of lemon zest in the recipe to compensate for the lack of curd, and your bread will still have that wonderful lemon flavor. You can also try making homemade lemon curd or use a store-bought version for a quick alternative.

How do I store Lemon Poppy Seed Bread with Lemon Curd?

To store your Lemon Poppy Seed Bread, place it in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just be sure to let it cool completely before wrapping it to preserve its freshness.

Can I make a gluten-free version of Lemon Poppy Seed Bread with Lemon Curd?

Absolutely! This recipe works perfectly with a gluten-free flour blend. If you're using a gluten-free flour, be sure to check that it includes xanthan gum, or add 1/2 teaspoon of it to the dry ingredients. This ensures your bread has the right texture and structure. Enjoy the bread just as you would the traditional version!

Lemon Poppy Seed Bread with Lemon Curd: A Zesty Delight

Description

Lemon Poppy Seed Bread with Lemon Curd is a zesty, flavorful treat that’s perfect for any occasion. This quick bread is packed with bright lemon flavors from lemon juice, zest, and a layer of creamy lemon curd, all complemented by the crunch of poppy seeds. Easy to make, versatile, and gluten-free friendly, it’s an irresistible treat that’s sure to brighten your day.

Ingredients

Scale

2 eggs
3/4 cup milk
1/2 cup canola oil
3/4 cup granulated sugar
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (or gluten-free flour blend)
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1/2 cup lemon curd (store-bought or homemade)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5 loaf pan with baking spray, then line it with parchment paper and lightly grease the paper.
In a large bowl, whisk together the eggs, milk, canola oil, granulated sugar, lemon zest, lemon juice, and vanilla extract until well combined.
In a separate bowl, stir together the flour, baking powder, salt, and poppy seeds.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined—do not over-mix.
Pour half to three-fourths of the batter into the prepared pan. Drop spoonfuls of half the lemon curd onto the batter and top with the remaining batter. You can swirl the curd with a knife or leave it in layers.
Bake for 50-55 minutes, checking with a toothpick to ensure it comes out clean. If the top browns too quickly, tent with foil.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a gluten-free version, use a gluten-free flour blend and check that it contains xanthan gum.
If you don’t have lemon curd, double the lemon zest in the batter for extra lemon flavor.
Allow the bread to cool completely before storing in an airtight container for up to 3 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 255
Sugar: 17g
Sodium: 158mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 46mg