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Slow Cooker Recipes

Zesty Lemon Poppy Seed Bread

The bread is ideal for breakfast and makes a sweet surprising treat for picnics as the lemon renders the bread tangy lemon flavor while the poppy seeds add a pleasant crunch to the extremely soft bread.

Cooking time: 2 hours

Servings: 6-8


  • 3 cups all-purpose flour
  • ¼ cup poppy seeds
  • 1 1/2 tablespoon baking powder
  • ½ teaspoon salt
  • 1 1/2 cup sugar
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 3/4 cup sour cream
  • 1/3 cup milk
  • 1 teaspoon lemon zest
  • ¼ cup lemon juice fresh
  • 1 teaspoon vanilla essence heaped


  1. Grease the slow cooker’s surface with oil.
  2. In a bowl, whisk together butter, sugar, lemon juice, lemon zest, vanilla, sour cream, oil and milk together.
  3. Sift together flour, salt, poppy seeds and baking powder. Mix in the egg mixture.
  4. Cover the crock pot’s surface with sheets of foils and grease it. Pour in the batter.
  5. Use a flat surface to make the surface smooth.
  6. Cover the slow cooker and cook for 2 hours on high heat till the bread is set. Prick with a fork to check if the bread is done.
  7. Turn off the slow cooker and wait for the bread to cool down before removing from the crock pot.
  8. Cool the bread on a wiring rack for fifteen minutes.

To Serve:

Cut the loaf into slices and serve with jam, cream, or cream cheese spread over them.

Categories: Baking powder, Cold, Dessert, Egg, Flour, Holiday, Lemon, Milk, Poppy seeds, Salt, Sour cream, Sugar, Vanilla Essence, vegetable oil

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