Welcome spring with a loaf of Iced Strawberry Poppyseed Bread. Speckled with poppyseeds and bursting with citrus flavor, this moist bread is a brunch menu favorite. Enjoy a slice with coffee or tea, and you may find this Iced Strawberry Poppyseed Bread part of your regular snacking routine.
A perfect treat for lemon lovers, this bread showcases citrus flavors while balancing a ribbon of strawberry jam in the center and a beautiful strawberry lemon glaze on top. Greek yogurt and olive oil give the bread a moist, rich crumb without any greasiness to weigh it down. If Meyer lemons are in season, use them in place of regular lemons for a more complex, sweeter, and less tangy flavor. A loaf of this delicious Iced Strawberry Poppyseed Bread will brighten up any table!
Bread Baking Essentials
Considered a quickbread, this Iced Strawberry Poppyseed Bread is an easy recipe to follow. You’ll need a GoodCook Touch 5 QT Mixing Bowl and a GoodCook Gourmet Stainless Steel Spatula Spoon to get started. Pour the batter in a GoodCook Nonstick Loaf Pan and bake to golden. Once cooled, you can drizzle on the beautiful strawberry lemon glaze. Ready to get started?
Bake & Share
Happy Bread Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Iced Strawberry Poppyseed Bread
This light, moist, citrusy bread is perfect for spring!
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 cup sugar
- 1 cup Greek yogurt
- 1/2 cup olive oil
- 1 tsp vanilla
- 3 large eggs at room temperature
- Juice and zest of one lemon
- 2 tablespoons poppy seeds
- 1/2 cup strawberry jam
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons milk
- 1 tsp vanilla
- 1/4 cup chopped strawberries
Preheat oven to 350°F. Spray an 8 x4 pan with baking spray. Mix flour, baking powder, and sugar in bowl. Set aside. In the bowl of an electric mixer combine yogurt, olive oil, vanilla, and eggs. Add lemon zest and half of the lemon juice. Slowly add dry ingredients to wet ingredients and mix well. Add poppy seeds.
Pour half of the batter to the pan. Gently spread the strawberry jam onto the batter. Do not mix in. Pour the remaining batter on top and bake for 50-60 minutes. While baking, prepare the glaze.
In electric mixer bowl, combine powdered sugar, lemon juice, and milk. When mixed well, add strawberries. Mix on low to allow the strawberries to be gently mashed. Do not overmix. Pour over cooled bread.