Coconut Lemon Poppyseed Bread with toasted coconut topping

Fluffy coconut lemon poppyseed bread with a sweet toasted coconut topping. The perfect way to use up lemon pie filling in a delicious loaf!

Prep Time
5 mins
Cook Time
1 hour 10 mins
Total Time
1 hour 15 mins

coconut lemon poppyseed bread

With the recent tragedy in Newtown, I can only express how heartbroken I am. I will continue to pray for the families and those affected by this devastating tragedy.

With that said, I’ve wanted to reach out and hug the people who mean the most to me.

coconut lemon poppyseed bread dough in a bowl

coconut lemon poppyseed bread

And sometimes I say I love you with bread. As simple as that sounds it means a lot.

coconut lemon poppyseed bread on plate on a table

To enjoy coffee and share stories over breakfast. And truly understand what matters in our lives, and what doesn’t.

Let’s start the week in remembrance and with a promise to be better than we were yesterday.

coconut lemon poppyseed bread

*Disclosure: This recipe was developed for Lucky Leaf in exchange for me to attend Mixed Conference.

Coconut Lemon Poppyseed Bread with toasted coconut topping

5 from 1 vote
coconut lemon poppyseed bread
Course Bread, Breakfast
Keyword coconut lemon poppyseed bread
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Serves 12
Fluffy coconut lemon poppyseed bread with a sweet toasted coconut topping. The perfect way to use up lemon pie filling in a delicious loaf!

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons poppyseeds
  • 1/3 cup unsalted butter, melted
  • 1 cup sugar
  • 1 cup Lucky Leaf Lemon Pie filling
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup sweetened coconut flakes, plus another 3 tablespoons for topping

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9x5 loaf pan.
  2. In a medium bowl whisk together flour, baking powder, poppyseeds, and salt; set aside. 
  3. In separate large add butter, lemon pie filling, sugar, eggs, and milk and beat with an electric mixer until smooth and creamy. 
  4. Add dry ingredients in and mix with a wooden spoon until well combined. Gently fold in 1/2 cup coconut into batter.
  5. Pour batter into loaf pan and smooth top with a spoon. Sprinkle 3 tablespoons of coconut on top. 
  6. Bake for 65-75 mins, or until knife inserted into middle comes out clean. Best served with raspberry jam and coffee.

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