Description
Lemon Poppy Seed Pull-Apart Bread is a delightful, easy-to-make treat that brightens up any occasion. With its refreshing lemon flavor and crunchy poppy seeds, this pull-apart bread is not only visually appealing, but it also offers a unique taste that will impress your guests. Perfect for brunch, snacks, or dessert, this recipe utilizes refrigerated biscuits for quick preparation, making it accessible for novice bakers and busy home cooks alike. A sweet-tart glaze adds an extra layer of deliciousness, ensuring every bite is satisfying. Whether enjoyed warm or at room temperature, this bread is sure to become a favorite in your household.
Ingredients
Scale
- 1 can (8 count) refrigerated Pillsbury Grands Flaky Layers Buttermilk Biscuits (16.3 oz)
- 2/3 cup granulated sugar
- 1 Tablespoon poppy seeds
- Zest and juice of 1 large lemon
- 3 Tablespoons + 1 1/2 teaspoons butter
- 1 Tablespoon cream cheese (softened)
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (or 325°F for dark pans) and spray a loaf pan with non-stick cooking spray.
- Line the pan with parchment paper, allowing extra length on the sides for easy removal.
- Separate each biscuit into two layers to yield 16 pieces.
- In a medium bowl, mix granulated sugar, lemon zest, and poppy seeds. Melt butter in a small bowl.
- Brush each biscuit layer with melted butter and coat with the sugar mixture.
- Place coated biscuits in the loaf pan on their sides, spooning any remaining sugar mixture in between.
- Bake for 30-45 minutes or until golden brown; cover with foil if browning too quickly. Let cool slightly before removing from the pan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 9g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg