Lemon Poppyseed Yogurt Bread

Nov 16, 2014

Lemon Poppyseed Bread_JamiesonVanLoanLemon poppyseed bread is one of those snacks (desserts?) that pops into my head and I just have to run out and buy a loaf or make it myself. Usually I choose the prior, out of sheer urgency to fulfill my craving. But this time I made it at work and I found it hard to resist checking and rechecking the oven for the bread to be done. It smells so good as it’s cooking!!

I changed up my old recipe to include Greek yogurt and therefore less butter. It was delicious!

2 eggs
1¼ cup greek yogurt
2 tablespoons butter, melted

Zest of 1 lemon (little over 2 teaspoons)
3 tablespoons lemon juice

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon lemon extract
½ teaspoon salt
¾ cup white sugar
¼ cup canola oil
1 tablespoon plus 1 teaspoon poppyseeds
Canola oil spray

Large bowl
Medium bowl
Baking spatula
Measuring cups/spoons
Bread pan

Preheat oven to 325ºF. Spray bread pan with canola oil spray.

In large bowl mix flour, baking powder, sugar, salt, lemon zest and poppyseeds.

In medium bowl add Greek yogurt, melted butter, lemon juice, lemon extract, canola oil and eggs. Whisk well.

Pour the liquids into the dry ingredients bowl. Mix well and pour batter into greased bread pan.

Place in the oven and bake for 30 to 35 minutes or once the top is light golden and is spongy but firm to touch.

Remove from oven and allow to cool for 10 minutes before turning the bread pan upside onto a plate or cutting board to remove bread.


Optional glaze: 1 tablespoon lemon juice mixed with ¾ cup confectioners sugar. Mix well and pour on top of bread once cooled slightly. Enjoy! Xo



Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchenand now owns a seasonal restaurant, Mamasa, in Costa Rica. While she is home in the US for the rest of the year she works as a personal chef and nanny- hence, The Nanny Recipes. Jamieson is currently writing a cookbook that features her simple, easy and delicious recipes to help parents feed the entire family.

Hometown Pasadena publisher Kat Ward has known “Jamie,” as she used to be called, since she was a mere toddler back in the late 80s. Jamieson now owns Mamasa, an open air seasonal restaurant in Playa Grande, Costa Rica, and we at HP thought it would be fun to expand our recipe horizons, as well as start planning our next vacation somewhere between December and May (when Mamasa is open).

Jamieson Van Loan 2014 300x300 175x175 Butternut Squash & Spinach Lasagna veggie lasagna recipes recipe of the week Mangiamo lasagna recipes jamieson van loan  photoVisit Jamieson Van Loan’s website at

Try Jamie’s other recipes:
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna



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