Lemon Poppyseed Quickbread

Lemon Poppyseed Quickbread

This bread was always a favorite when our bakery was open.  It’s incredibly moist, holds together beautifully, and will make you feel like you’re cheating.  If you keep it wrapped tightly, it keeps for several days at room temperature.  If you’d like to try Almond Poppyseed, keep the lemon juice and just swap out the lemon extract for almond extract. We always use real-deal extracts to avoid all the chemicals and weird stuff in imitation flavors. If you’re feeling adventurous, check out our tutorial on how to make your own extracts here! 

This recipe will make 1 full size loaf, 8 jumbo muffins, or 15 standard muffins. Enjoy!

Tools you will need:

Pan of choice: 9x5 bread pan, jumbo muffin pan, or standard muffin pan


Mixer, either stand or hand will work (you can also mix by hand if you’d like)


1 ½ cup Applesauce

4 Eggs

1/3 cup sunflower oil

1 tablespoon lemon juice

1 tablespoon lemon extract

1 tablespoon poppy seeds

Free Love Bakery Muffin Mix

How to:

Pre heat oven to 350 degrees. Mix eggs, applesauce and oil until well combined by hand, or with a mixer on low speed.  Add dry mix and stir until combined and thick batter is formed. Bake according to chart below, or until toothpick comes out clean.

Bread Pan, 9x5 inches: 55-60 minutes

Jumbo Muffins, makes 8: 33-35 minutes

Standard Muffins, makes 15: 23-25 minutes