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Sunshine in a Slice: Lemon Poppy Seed Bread

There’s something about lemon poppy seed bread that just feels like summer—bright, zesty, and full of sunshine. Whether you’re enjoying it with your morning coffee or serving it as an afternoon snack, this wholesome treat brings flavor and comfort in every bite.

Made in just one bowl and featuring our Organic Omega-3 eggs, this loaf is as easy as it is delicious. The use of whole wheat flour and Greek yogurt keeps things light yet hearty, while fresh lemon juice and zest add that tangy punch we all love.

Whole Wheat Lemon Poppy Seed Bread 10

Lemon Poppy Seed Bread

Ingredients:

  • 2 Chino Valley Ranchers Organic Omega-3 eggs

  • 1 cup plain Greek yogurt

  • 1/3 cup unsalted butter, melted

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract

  • 2 cups whole wheat flour

  • 2/3 cup turbinado sugar

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon sea salt

  • 1.5 tablespoons poppy seeds

Instructions:

  1. Preheat your oven to 375°F and line a loaf pan with parchment paper.

  2. In a large mixing bowl, whisk together the eggs, Greek yogurt, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.

  3. Add in the whole wheat flour, turbinado sugar, baking soda, sea salt, and poppy seeds. Stir just until combined—don’t overmix!

  4. Pour the batter into the prepared loaf pan and smooth the top.

  5. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

  6. Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Whether you're enjoying it warm from the oven or packed up for a picnic, this lemon poppy seed bread is a feel-good favorite we know you’ll make again and again.

Tried it? We’d love to see! Tag us @chinovalleyranchers on Instagram and show us your sunshine-filled bakes.

Also try: Twice Baked Loaded Breakfast Potatoes