Chamomile Lemon Poppy Seed Breakfast Bread

This moist Chamomile Lemon Poppy Seed Breakfast Bread is loaded with lemon juice and zest, poppy seeds, almond extract and brewed chamomile tea. An easy, sweet brunch recipe with only minutes of prep.

This shop has been compensated by Collective Bias, Inc. and its advertiser to create this Chamomile Lemon Poppy Seed Breakfast Bread. All opinions are mine alone. #TeaProudly #CollectiveBias
Chamomile Lemon Poppy Seed Breakfast Bread recipe -

I have a confession that I’m proud to admit. I’m a coffee and tea addict. With many posts lately on the former, it’s about time I created more recipes that celebrate the versatility and flavor variety of tea. Recipe such as Chamomile Lemon Poppy Seed Breakfast Bread are a unique way to start your day or enjoy a weekend brunch, while incorporating brewed tea in the actual recipe. Plus it pairs great with a hot cup of tea.

Chamomile Lemon Poppy Seed Breakfast Bread recipe -
January is hot tea month…yes that’s a thing. Makes sense to me as it’s a cozy or invigorating way to warm up in winter, depending on what brew you choose. This Lemon Poppy Seed Breakfast Bread uses strong brewed Cozy Chamomile by Bigelow Tea. It’s manufactured in the U.S. and foil packed for guaranteed freshness.

Chamomile Lemon Poppy Seed Breakfast Bread recipe -
Tea not only tastes good and has various documented health benefits, it also warms your mood and facilitates connection by shared conversation and gathering. On top of that, tea is the second most consumed beverage in the U.S. besides water, with 82% of Americans drinking tea. A surprising and refreshing fact that it’s not other sugar-based drinks that top the list.

Chamomile Lemon Poppy Seed Breakfast Bread recipe -
Making this Chamomile Lemon Poppy Seed Breakfast Bread is a simple as mixing and baking. It’s a classic dense and moist breakfast bread base that consists of flour, sugar, egg and oil. Strong brewed chamomile in the batter adds a hint of floral undertones. Fresh lemon juice and zest adds bold flavor that pairs with classic poppy seed crunch. This quick and easy lemon poppy seed bread will bring back nostalgic memories of childhood baked goods, while helping you create new ones with those closest to you.

Chamomile Lemon Poppy Seed Breakfast Bread recipe -

Chamomile Lemon Poppy Seed Breakfast Bread

Chamomile Lemon Poppy Seed Breakfast Bread recipe at-a-glance:

Difficulty: Super easy
Flavor profiles: Sweet and tangy lemon, almond and a hint of floral chamomile.
Texture: Moist, fluffy and soft breakfast bread.

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Chamomile Lemon Poppy Seed Breakfast Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
Moist and sweet Chamomile Lemon Poppy Seed Breakfast Bread with lemon juice and zest, poppy seeds, almond extract and brewed chamomile tea.
  • 2 Bigelow Cozy Chamomile tea bags
  • ½ cup water
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • ½ cup milk
  • ¼ cup light olive oil
  • Juice and zest of 1 large lemon
  • 1 tablespoon poppy seeds
  • ½ teaspoon almond extract
  1. Preheat oven to 350° F. Pour ½ cup boiling water into a bowl. Add 2 tea bags and steep until brewed and cooled. Discard bags and set tea aside.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt. Form a well in center and set aside.
  3. In a medium bowl, combine egg, milk, olive oil, lemon juice, zest, poppy seeds and brewed tea. Pour into flour mixture and stir just until moist and combined.
  4. Pour batter into a greased 8x4x3-inch loaf pan. Bake 50-60 minutes, until top is lightly browned and toothpick inserted in center comes out clean. If serving immediately, cool on a wire rack for 30 minutes before slicing. If refrigerating overnight, cool completely on rack and store covered in fridge; slice before serving.

If you make this recipe, take a photo and post it on Instagram and tag @platingpixels or hashtag #platingpixels

Share or Pin this recipe if you like it. Thanks! Let me know your thoughts in the comments below.

13 Responses

  1. Sarah says:

    I have always loved the lemon and poppy seed combination but the addition of chamomile must take it to the next level! Can’t wait to try!

  2. YES YES AND YES. I love all things lemon and I only recently realized how well lemon pairs with poppy seeds so this ticks all the boxes. Looks absolutely delicious!

  3. Brian Jones says:

    That sounds fantastic, I love poppy seeds, they are really popular in all sorts of things out here in Hungary, gotta give this recipe a try.

  4. Jane says:

    Oh yum! Never used chamomile in a bake before but I just know this would work!
    Jane x

  5. Poppy Seeds are very common in cakes here in Israel. I bet we would love the twist in bread too! Your lemon flavor sounds perfect with poppy seeds. Pinning for later – Thanks

  6. Dee says:

    I’m wondering if I can make this gluten free? I’m gonna give it a try very soon, it looks great! Love poppy seeds. Thanks for sharing.

    • Matthew says:

      Hi Dee. I assume you could but haven’t tested it out. Breakfast breads are pretty forgiving so it should work fine with a GF alternative.

      • Dee says:

        Hi Matthew, thank you. I will post a picture as soon as I make it. Also, I asked another question but it didn’t post? It says 2 tea bags but there is no measurement. When mixing, how much tea do I add? a cup, two? Thanks again 🙂

  7. Dee says:

    I have a question. It says 2 bags of tea, is that 2 cups or tea or how much of tea in the batter because I don’t see a measurement. Sorry if it is a silly question. Thank you.

    • Matthew says:

      Hi Dee. The recipe instructions had the info about brewing bags in 1/2 cup boiling water. Good question and I added it to the ingredient list to be clear. Thanks!

  8. Dee says:

    Nevermind, I just saw your reply to the other question. I’m sorry, thanks.

  9. Peggy says:

    I just made this bread & it is delish! I made a couple adjustments – used whole wheat pastry flour, cut sugar to 3/4 cup and vanilla instead of almond extract. The bread color was a little darker from the flour & part coconut sugar, but rose perfectly and needed no embellishment (butter, etc). Great recipe!

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