You ever crave something sweet, soft, and just a little fancy—but don’t want to spend all day baking? This Crockpot Lemon Poppy Seed Bread is the answer! It’s moist, bursting with bright lemon flavor, and has just the right amount of crunch from the poppy seeds. The best part? The slow cooker does all the work for you. Just mix, pour, and let it bake while you go about your day. Perfect for breakfast, a snack, or even dessert. Let’s get into it!
What You’ll Need
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup plain Greek yogurt (or sour cream)
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Pro Tips
- Use parchment paper! It makes it super easy to lift the bread out once it’s done.
- Don’t overmix—just stir until combined. Overmixing makes the bread dense.
- Test for doneness by inserting a toothpick. If it comes out clean, it’s ready!
- Let it cool before glazing. Otherwise, the glaze will just slide right off.
- Make it extra lemony by brushing a little lemon juice on the warm bread before adding the glaze.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Measuring cups & spoons
- Parchment paper
- Loaf pan (that fits in your crockpot)
- Crockpot with a lid
- Toothpick (for testing doneness)
Substitutions & Variations
- No poppy seeds? Swap in chia seeds for a similar crunch.
- Want it dairy-free? Use coconut yogurt and dairy-free butter.
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Extra flavor? Add a teaspoon of almond extract or swap half the vanilla for it.
Make-Ahead Tips
- Mix the dry ingredients the night before and store them in an airtight container.
- The bread stays fresh for 2–3 days, so you can bake it ahead for a busy week!
How to Make Crockpot Lemon Poppy Seed Bread
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds.
2. Mix the Wet Ingredients
In another bowl, whisk together melted butter, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
3. Combine & Pour
Gently stir the wet ingredients into the dry ingredients until just combined. Pour into a parchment-lined loaf pan.
4. Slow Cook
Place the loaf pan in the crockpot and cover it with the lid. Cook on LOW for 2–3 hours or until a toothpick comes out clean.
5. Cool & Glaze
Let the bread cool completely. Whisk together powdered sugar and lemon juice, then drizzle over the top.
Leftovers & Storage
- Store at room temp in an airtight container for up to 3 days.
- Keep in the fridge for a week if you like it chilled.
- Freeze slices in a zip-top bag for up to 3 months—just thaw and enjoy!
Final Thoughts
This Crockpot Lemon Poppy Seed Bread is proof that baking can be easy and stress-free! The slow cooker does all the work, and you get a soft, zesty, perfectly sweet loaf at the end. Try it, and let me know how it turns out! Drop a comment below—I’d love to hear if you made any fun tweaks! 🍋💛
