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Lemon-Poppy Seed Pull-Apart Bread Recipe

Lemon-Poppy Seed Pull-Apart Bread Recipe
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★★★★★

4.8 from 30 reviews

This Lemon-Poppy Seed Pull-Apart Bread recipe is a delightful treat that’s perfect for breakfast or a sweet snack. Flaky layers of buttermilk biscuits are brushed with butter, coated in a lemon-poppy seed sugar mixture, and baked to golden perfection. A tangy lemon glaze adds a final touch of sweetness to this irresistible bread.

Ingredients

Scale

Bread:

  • 1 can 8 count, refrigerated Pillsbury Grands Flaky Layers Buttermilk Biscuits (16.3 ounce can) (each biscuit separated/divided in half, making 16 total)
  • ⅔ cup granulated sugar
  • 1 Tablespoon poppy seed
  • 1 large lemon (1 Tablespoon lemon zest/peel for the bread, and 1–2 Tablespoons fresh lemon juice for the glaze)
  • 3 Tablespoons + 1 1/2 teaspoons butter (3 Tablespoons melted butter for brushing the biscuits and 1 1/2 teaspoons of butter at room temperature for making the lemon glaze)

Lemon Glaze:

  • 1 Tablespoon cream cheese, softened at room temperature (I use regular, full fat)
  • ½ cup powdered sugar

Instructions

  1. Preheat oven: Preheat oven to 350 degrees F (325 degrees F if using dark or non-stick loaf pan). Line a 9″x5″ loaf pan with parchment paper.
  2. Prepare biscuits: Separate each biscuit into 2 layers. In a bowl, mix sugar, lemon zest, and poppy seed. Melt 3 tablespoons of butter. Brush each biscuit with butter and coat with the sugar mixture.
  3. Assemble bread: Place biscuits in the prepared pan, spooning sugar mixture in between. Bake for 30–45 minutes until golden brown.
  4. Make glaze: In a bowl, combine powdered sugar, butter, cream cheese, and lemon juice. Mix until smooth.
  5. Glaze and serve: Drizzle the warm bread with glaze. Serve and enjoy!

Notes

  • Store any leftover bread in the refrigerator to maintain freshness.

Nutrition

Keywords: Lemon-Poppy Seed Bread, Pull-Apart Bread, Lemon Glaze

Find it online: https://topreci.com/lemon-poppy-seed-pull-apart-bread-recipe/