Lemon Raspberry Poppy Seed Bread

Ever since I moved into my current beach house, I’ve been semi-avoiding the kitchen. I really love to cook, but with six roommates, a small kitchen, and very worn-in kitchen equipment, I just haven’t been experimenting much. It’s been almost an entire year and I’ve barely made anything except basic dinners. Last week, when Spring started to reveal itself, I decided that I wanted to bake something fruity. So, I chose to create a Lemon Raspberry Poppy Seed Bread.

lemon raspberry poppyseed bread

I combined ideas from several different recipes that I have seen over time. It turned out pretty delicious, if I may say so myself ; ) This bread was seriously moist and had a very light lemon flavor. In fact, the raspberry stood out the most to me. Here’s the recipe:


  • 1 ½ tsp baking powder
  • 1 ½ tsp salt
  • 1 box lemon flavored instant pudding & pie filling
  • 1 ½ cups milk
  • 1 ½ cups sugar
  • 3 cups all-purpose flour
  •  ¾ cup oil
  • 3 eggs
  • ¼ cup poppy seeds
  • Raspberry preserves


  • Combine the baking powder, salt, sugar, pudding mix, and flour
  • In a separate bowl, combine the eggs, milk, and oil
  • Add the wet ingredient to the dry and stir until just combined
  • Fold in the poppy seeds
  • Pour into a greased 9 x 5 bread pan
  • Swirl the raspberry preserves onto the top of the mixture
  • Bake at 350 for 1 hour and 15 minutes

lemon raspberry poppyseed bread 2

lemon raspberry poppyseed bread 4

Happy baking! Let me know what you think!


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