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Freshly baked whole wheat lemon poppy seed loaf cooling in a glass pan
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Servings: 12

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. 
Prep: 10 minutes
Cook: 28 minutes
Total: 38 minutes
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Ingredients 

Instructions 

  • 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.

Nutrition

Calories: 184kcal, Carbohydrates: 26g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 42mg, Sodium: 112mg, Potassium: 72mg, Fiber: 2g, Sugar: 12g, Vitamin A: 198IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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