Lemon Poppy Seed Pull-Apart Bread
If you’re searching for a delightful treat to brighten your breakfast or brunch table, look no further than this Lemon Poppy Seed Pull-Apart Bread. This easy-to-make recipe combines the refreshing taste of lemon with the crunchy texture of poppy seeds, creating a sweet and tangy experience that’s perfect for sharing. Using convenient refrigerated biscuits, you can assemble this bread in no time. A warm glaze drizzled over it adds a finishing touch that will have everyone coming back for seconds. Ideal for family gatherings or cozy afternoons, this bread is sure to please both young and old alike!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 can (16.3 oz) refrigerated biscuits
- 2/3 cup granulated sugar
- 1 tablespoon poppy seeds
- Zest of 1 lemon and 1–2 tablespoons fresh lemon juice
- 3 tablespoons + 1 1/2 teaspoons butter
- 1 tablespoon cream cheese
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (325°F for dark bakeware) and prepare a loaf pan with non-stick spray and parchment paper.
- Separate the biscuits into layers, yielding 16 pieces.
- In a bowl, mix granulated sugar, lemon zest, and poppy seeds. Melt butter in another bowl.
- Brush each biscuit layer with melted butter, then coat in the sugar mixture.
- Arrange coated biscuits vertically in the loaf pan and sprinkle any remaining sugar mixture between them.
- Bake for 30-45 minutes until golden brown; cover with foil if browning too quickly. Allow cooling slightly before serving.
Nutrition
- Serving Size: 1 piece (99g)
- Calories: 305
- Sugar: 23g
- Sodium: 417mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 30mg