Lemon Raspberry Poppyseed Bread Recipe

Lemon Raspberry Poppyseed Bread Recipe

How To Make Lemon Raspberry Poppyseed Bread

Fresh raspberries add a burst of sweetness to every bite of this poppyseed bread. Everything is glazed in a zesty lemon glaze.

Preparation: 10 minutes
Cooking: 55 minutes
Total: 1 hour 5 minutes



  • cupsall purpose flour,(+ 1 tbsp all purpose flour), divided
  • 2tspbaking powder
  • ¼tspkosher salt
  • 1cuplow fat buttermilk
  • cupssugar
  • 3largeeggs
  • 2tsplemon zest,(about 1 large lemon), grated
  • ½tspvanilla extract
  • ½cupvegetable oil
  • 2tbsppoppyseeds
  • 1cupfresh raspberries

For Lemon Glaze:

  • ½cuppowdered sugar
  • 2tsplemon zest,grated
  • 2tsplemon juice
  • 1tspmilk


  1. Preheat oven to 350 degrees F and grease the sides and bottom of one 9×5-inch loaf pan.

  2. In a large bowl combine 1½ cups flour, baking powder, and salt. In another bowl, combine buttermilk, sugar, eggs, lemon zest, vanilla, vegetable oil, and poppyseeds. Whisk to combine and pour into the dry ingredients and combine.

  3. Toss the fresh raspberries lightly in the 1 Tablespoon of flour to coat. Gently fold them into the batter. Pour into the greased loaf pan.

  4. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.

  5. To make the lemon glaze, whisk together powdered sugar, lemon zest, lemon juice, and milk. Drizzle over the top of the cooled bread.


  • Calories: 420.27kcal
  • Fat: 17.32g
  • Saturated Fat: 1.82g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 11.01g
  • Polyunsaturated Fat: 3.55g
  • Carbohydrates: 61.26g
  • Fiber: 2.17g
  • Sugar: 41.01g
  • Protein: 6.41g
  • Cholesterol: 71.04mg
  • Sodium: 236.40mg
  • Calcium: 172.29mg
  • Potassium: 141.21mg
  • Iron: 1.91mg
  • Vitamin A: 34.92µg
  • Vitamin C: 6.14mg
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