Lemon Poppy Seed Bread

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I recently received a quart of coconut oil from the wonderful people at Tropical Traditions.  I’ve never cooked with coconut oil before so I took baby steps when using it.  The oil is in a solid form but can be melted into a liquid so it’s very versatile.   I first used it in my Nanaimo bars to thin out the chocolate topping which paired perfectly with the coconut no bake cookie crust. Then I seemed to be stumped on what to make next until I made a visit to a nearby baking store.

     This past weekend I went to visit my parents in Pittsburgh and my mother took me shopping at Make-A-Cake, my favorite baking store!  I spent over $40 in the store and inspiration struck when I put a large bag of poppy seeds into my basket.  I immediately thought of lemon poppy seed cake or bread and knew I could use the coconut oil in the bread.

      When making the bread I used half butter and half coconut oil.  The coconut oil smelled amazing and gave the bread a light flavor of coconut in addition to the lemon and vanilla.  The bread was moist and flavorful.  The glaze on top is tart which is a fabulous contrast to the sweet lemon poppy seed bread.  I can’t wait to make these into muffins and share them at work!

Lemon Poppy Seed Bread  (adapted from Annie’s Eats)
4 T. butter, softened
1/4 c. coconut oil, melted
1 c. sugar
2 large eggs
zest of 1 lemon
juice of 1 lemon
1 t. vanilla
1 c. vanilla yogurt
2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. poppy seeds

For the glaze:
1/2 c. powdered sugar
2 T. lemon juice 

1.  Preheat the oven to 350 degrees.  Spray a loaf pan with cooking spray and set aside.

2.  In a large mixing bowl cream the butter, coconut oil, and sugar until light and fluffy.  Beat in the eggs one at a time, stirring well after adding each one.  Stir in the lemon zest, lemon juice, and vanilla.

3.  In a medium mixing bowl combine the flour, baking powder, baking soda, salt, and poppy seeds.  Mix well to combine.

4.  Add half of the flour mixture to the butter mixture and mix well.  Add in the yogurt and stir well.  Then add the remaining flour mixture and stir until just incorporated.

5.  Pour the batter into the prepared loaf pan.  Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.  Cool on a wire rack.

6.  In a small bowl combine the powdered sugar and lemon juice.  Mix well.  Spread the thick glaze over top of the bread and allow to drip down the sides.  Let the glaze set for 15 minutes and then serve.




  1. love to use coconut oil to fry eggs or whatever. it has a high smoke point so is not harmed with heat..healthy eating

  2. We have pancakes every weekend at our house. I am always looking for ways to make them better and/or healthier. The coconut oil would be a nice addition I think….a nice fruit compote on top. Yum!
    lhopepek96 (at) nc (dot) rr (dot) com

  3. I also recently did a review and giveaway for the Tropical Traditions Gold Label Virgin Coconut Oil. I loved it! Such an awesome Product! Also, your Lemon Poppy Seed Bread sounds amazing!

  4. Ops! I don’t think I’m qualified for this giveaway…

    Nevertheless I would love use coconut oil to replace vegetable oil in a Hummingbird Loaf recipe.

  5. I’d make my banana bread recipe but substitute coconut oil. Bananas, coconut and macadamias would make a wonderful tropical delight! The beach in a bread!

    Thanks for the lemon poppyseed recipe, too!

    familytravelsonabudget @ gmail dot com

  6. Yum! Lemon is always so spring-y tasting. I’ve been wanting to try coconut oil in coconut pancakes or muffins, but quite frankly, I’m pretty sure I would make your bread here…it looks delicious!

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