Heathy Whole Wheat Lemon Poppy Seed Quick Bread

There’s something so comforting about a slice of whole wheat lemon poppy seed bread. The bright citrusy flavor paired with the satisfying crunch of poppy seeds makes it a favorite for a snack, breakfast addition, or dessert! This version gets a wholesome twist with 100% whole wheat flour, protein-rich Greek yogurt, and less sugar than your average quick bread, making it a nutritious and satisfying treat you’ll want to keep in regular rotation. 

Heathy Whole Wheat Lemon Poppy Seed Quick Bread

I often make this healthy lemon cake bread on the weekend so we have a nourishing treat ready for the busy week ahead.

It’s perfect for breakfast with some yogurt and homemade breakfast sausage, or tucked into a lunchbox for a little homemade love during the school day.

And when we turn it into muffins? Total win! The kids feel like they’re getting a treat, and I feel good knowing it’s made with wholesome ingredients with just the right touch of sweetness.

This bread has become a repeat favorite, and I hope it does in your household, too!

Why you’ll love this lemony quick bread recipe

Whole grains – Made with 100% whole wheat flour. I like using a white whole wheat flour or pastry flour for a softer bread, but regular whole wheat flour works too!

Great for meal prep – Quick breads keep well on the counter, in the fridge, or stored in the freezer, making them the perfect addition to your meal prep routine.

Ingredients you’ll need for this poppy seed lemon bread

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Eggs – Help bind and lift the bread.
• Plain Greek yogurt – Adds moisture and protein.
• Unsalted butter – Provides rich flavor and a tender crumb.
• Fresh lemon juice – Bright and tangy!
• Lemon zest – Adds even more citrus aroma.
• Vanilla extract – For a warm, sweet base note.
• White whole wheat flour – A whole grain base with fiber and nutrients.
• Turbinado sugar – Adds sweetness from a less refined sugar.
• Baking soda
• Sea salt
• Poppy seeds – For a delightful crunch in every bite.

How to make lemon poppy seed quick bread

Step 1: Preheat your oven to 375°F. Line a loaf pan with parchment paper or grease it well.

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

Step 3: Add in the whole wheat flour, turbinado sugar, baking soda, and sea salt to the wet ingredients. Stir until just combined, then gently fold in the poppy seeds.

Step 4: Pour batter into the prepared pan. Smooth the top and bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 5: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Optional lemon glaze

This bread is delightful on its own, but if you want to add a sweet finishing touch, drizzle a simple glaze over the top.

Mix powdered sugar with fresh lemon juice in a small bowl until smooth and pourable.

Wait until the bread is fully cooled before drizzling.

Watch me make a yummy lemon poppy seed loaf

The full how to video can be watched below, or on my YouTube channel!

How to turn this lemon poppyseed bread into muffins

Want this delicious loaf in a quicker, portable form? You can easily turn the batter into muffins!

Here’s how:

1. Prep the batter just as you would for the loaf.
2. Line a muffin tin with paper liners or lightly grease it.
3. Fill each cup about ¾ full with the batter.
4. Bake at 350°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 5 minutes, then transfer to a wire rack.

This recipe makes about 12 regular-sized muffins. They’re perfect for meal prep, snacks on the go, or packing a lemon poppy seed muffin into lunchboxes!

Tips for Success

• Don’t overmix the batter – stir just until the dry ingredients are incorporated to keep the bread tender.
• Use fresh lemon zest and juice for the brightest flavor.
• Let it cool completely before slicing – this helps the crumb set and avoids a gummy texture.

How to Store & Freeze Lemon Poppyseed Bread

To store: Once your lemon poppyseed bread has fully cooled, wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay fresh on the counter for 2–3 days, or up to a week if kept in the fridge.

To freeze: This loaf freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 6 months.

To enjoy from frozen: Thaw slices at room temperature or give them a quick warm-up in the microwave or toaster oven. I love toasting a slice and spreading on a little butter or yogurt—so good!

Flavor Variations to Try

• Lemon-Blueberry: Fold 1/2 cup fresh or frozen blueberries into the batter before baking.
• Orange Poppy Seed: Swap lemon juice and zest for orange for a warm citrus twist.
• Honey-Sweetened: Replace turbinado sugar with 1/2 cup honey for a softer, more moist loaf.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this lemony quick bread recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Eggs – Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or a store-bought egg replacer if you need a plant-based option.

Plain Greek yogurt – Swap with plain skyr, sour cream, or a thick dairy-free yogurt for a similar texture and tang.

Unsalted butter – Melted coconut oil, avocado oil, or olive oil can be used instead. For a dairy-free option, vegan butter works well too.

Fresh lemon juice – Bottled lemon juice works in a pinch, or substitute with lime juice for a citrusy twist. Meyer lemons would be a great substitute, too.

Lemon zest – If you’re out, you can skip it or try orange zest for a different citrus note.

Vanilla extract – Almond extract or lemon extract will give a unique flavor profile if you want to change it up.

White whole wheat flour – Regular whole wheat flour, all-purpose flour or a 1:1 gluten-free blend can be used if needed. Note that all-purpose flour will yield a slightly lighter loaf.

Turbinado sugar – Use coconut sugar, maple sugar, or even regular cane sugar if preferred. Each will bring subtle differences in flavor.

Poppy seeds – Chia seeds or hemp seeds offer a similar look and mild crunch if you need a stand-in.

More quick bread recipes you’ll love

• Pumpkin einkorn bread
• 5 ingredient banana bread
• Blueberry breakfast bread

If you try this lemon poppy seed bread recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published May 2012. Updated August 2025.