Lemon Poppy Seed Bread


I’ve been craving lemon-poppy something. Anything…….

It started with these lemon poppy seed pancakes I found on Pinterest. I pinned them, (didn’t make them), and tucked the classic combination somewhere in the back of my noggin. Then my friend, Heidi, made these lemon poppy seed almond muffins. Oh, hello. But, again, I didn’t make them. Life gets in the way and thoughts of lemon and little black seeds get pushed aside.


Fast forward a week. I had an afternoon free and I wanted something sweet, I wanted something bready and I wanted something quick. Lemon. Poppy. Seed. Quick. Bread.

With a lemon glaze no less. Yes, it was finally happening.


The bread was light, bursting with lemon flavor, moist (man, I hate that word), and every bit the answer to my lemon-poppy craving. I couldn’t get enough. The kids couldn’t get enough. Our friends who we visited last week for a mini ski staycation couldn’t get enough.


I’ve been quite a few emails lately from readers asking about high altitude baking. Living just above 7000 feet, I find that I have much more success when I follow a few simple adjustments when baking. One of these days I will get around to writing a blog post about it. But until then, you’ll have to settle for a few of my high altitude specific recipes. So if you live in the mountains, today’s your lucky day!! This lemon poppy seed bread recipe was developed for high altitude and tested at 7000 feet.


If you have any high altitude recipes or adjustments you’d like to share, please leave links or tips in the comments below! Here are a few more high altitude recipes you might enjoy. New York Times Chocolate Chip Cookies and Best Ever Blueberry Muffins.