Healthy Whole Wheat Lemon Poppy Seed Bread with Greek yogurt
By Heather
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.
Preheat your oven to 375°F. Line a loaf pan with parchment paper or grease it well.
In a large bowl, whisk together the eggs, Greek yogurt, melted butter, lemon juice, lemon zest, and vanilla extract.
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.
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.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
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.