Pressure Cooker Lemon Poppy Seed Bread That’ll Make You Smile
This moist and vibrant lemon poppy seed bread is a breeze in your pressure cooker—light, zingy, and glazed to perfection every single time.
Equipment
- 1 Mixing bowl for batter preparation
- 1 Loaf pan 9x5 inch, fits in pressure cooker
- 1 Trivet for inside pressure cooker
- 1 Pressure cooker for baking
Ingredients
Main Ingredients
- 2 cups all-purpose flour spooned & leveled
- 4 teaspoons poppy seeds
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg at room temp
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- ⅓ cup sour cream or yogurt room temperature
- ⅔ cup whole milk room temperature
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup confectioners’ sugar for glaze
- 1 tablespoon lemon juice mixed with confectioners’ sugar for glaze
- candied lemon slices optional garnish
Instructions
Instructions
- Grease a 9x5-inch loaf pan that fits inside your pressure cooker and set aside.
- Whisk together dry ingredients: flour, poppy seeds, baking soda, baking powder, and salt. Set aside.
- In another bowl, beat egg and sugar until smooth. Add oil, sour cream, and milk. Mix until combined.
- Slowly add dry mixture to wet and stir just until combined. Do not overmix.
- Pour batter into loaf pan and smooth the top.
- Place the pan on a trivet in pressure cooker with 1 cup water below. Lock lid, set to sealing, and cook on high pressure for 50 minutes.
- Quick release the pressure, carefully remove pan, and cool bread in pan 10 minutes before transferring to wire rack. Glaze once cooled.
Notes
Glazing after cooling gives the bread a lovely shine and enhances sweetness. Store sliced leftovers airtight or freeze for longer keeping power.