Lemon and Poppy Seed Bread in a Slow Cooker

by cookingwithauntjuju.com

I had such good luck with a savory bread I made in the Slow Cooker, go here for the recipe, that I decided to try a sweet recipe with a glaze added after it cooled.  Oh my, this is delicious too – moist and lemony!  It reminded me more of a  “cake” and not bread.

Lemon and Poppy Seed Bread in the Slow Cooker

  • nonstick cooking spray
  • heavy duty foil for a foil collar and bottom
  • 2 cups flour
  • 1/4 cup poppy seeds (1/8 cup is plenty)
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 3 eggs, lightly beaten
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup plain  Greek yogurt or sour cream
  • 1/4 cup milk
  • 1 tsp. lemon peel, minced
  • 1/4 cup lemon juice
  • 1 tsp. vanilla

Line a 4-5 quart oval slow cooker or a 4 quart round cooker with an aluminum foil collar.  Place aluminum circle on the bottom too and spray with a nonstick spray, set aside.

In a large bowl stir together flour, poppy seeds, baking powder and salt.  Make a well in the center of the flour mixture; set aside.

In another bowl combine eggs, sugar, oil, yogurt, milk, lemon peel, lemon juice and vanilla.  Add egg mixture all at once to flour mixture; stir just until moistened (batter will be slightly lumpy).  Spoon batter into the prepared cooker.

Cover and cook on high for 1-1/2 to 2 hours or until the top appears set – I just jiggle the cooker!   It took 1-1/2 hours in my 4 quart slow cooker.  It did fall in the middle just a little but it was cooked through.  You really could not tell because of the glaze drizzled over it.  Turn off cooker and carefully remove the lid so any condensation from the lid does not drip onto the bread. Place scott towels on top of the bread and tuck in; place lid on top.  Cool for 10 to 15 minutes;  remove and cool completely.

The foil collar is definitely necessary or the outside could burn.  You can pick the bread up by the foil and it is very easy to peel off.

Glaze:

  • 2 cups confectioners’ sugar
  • 1/4 tsp. vanilla
  • milk, 1 tsp. at a time until you reach  desired glazing consistency (7-8 tsp.)
  • next time I will add a little lemon zest

Recipe by cookingwithauntjuju.com 

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29 thoughts on “Lemon and Poppy Seed Bread in a Slow Cooker”

  2. Wow…you really are embracing the breads in the slow cooker! This one looks just as good as the savory one. 🙂 I love the glaze you topped it with…nothing beats a nice lemon flavored icing. This looks to be the perfect bread/cake to serve after a brunch…LOVE it!

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  3. It looks so easy, I’ve got to give it a go. I can’t figure out how you’d lift the cake out though? Is the collar on the sides and the bottom one continuous foil collar? I’m sure the house was filled with a wonderful aroma. It looks gorgeous!

    Reply

    • Thanks Loretta – it is too easy to make. I make 2 collars to go completely around the inside of the cooker and then cut out a circle for the bottom. During cooking they just kind of mesh together and then it is easy to pull out. The non-stick spray is important too 🙂

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