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Strawberry Lemon Poppy Seed Bread

Strawberry Lemon Poppy Seed Bread

Print Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 1 loaf



  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 3 tbsp poppy seeds
  • 1 ½ cups chopped strawberries
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 cup buttermilk
  • cup coconut oil, melted
  • 1 ½ tsp vanilla extract
  • ¼ tsp lemon extract
  • 2 lemons zested


  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 2 tbsp milk
  • ½ tsp vanilla bean paste
  • ¼ cup chopped strawberries


  • 1. Preaheat oven to 350 degrees F. Grease a 9-inch-by-5-inch loaf pan. 
  • 2. In a large bowl, add flour, baking soda, salt, and poppy seeds; whisk to combine. 
  • 3. In a seperate bowl, add both sugars and egg; whisk to combine. Whisk in oil, buttermilk, extracts, and lemon zest until smooth. 
  • 4. Add the chopped strawberries to the bowl with the flour and toss to combine. Gently fold in the wet ingredients. 
  • 5. Transfer the batter to your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan on a wire rack for 30 minutes. Remove from the pan and allow to cool completely. Drizzle the glaze over the cooled bread.   
  • 6. While the bread is baking, make the glaze by adding the powdered sugar, lemon juice, milk, and vanilla bean paste to a bowl; whisk until smooth. Add the chopped strawberries. Using the whisk, smash the strawberries into the glaze to break up, small chunks are okay.