Yeah, calling this a citrus poppy seed bread with citrus curd swirl probably isn’t the most specific title, but I really used a couple of types of citrus here and wanted to attempt to keep the title short-ish. If you are wondering, I used lemon and honey tangerine. I love honey tangerines (also known as Murcotts). I expected them to have a subtle honey flavor to them, but they are actually a cross between a tangerine and a sweet orange. Very sweet and citrusy.
I decided to make this poppy seed loaf after eating a really delicious slice of lemon poppy seed cake with cream cheese frosting during Easter brunch. They were severely lacking in desserty options. Just canolis (which I do not like), mediocre cream puffs, and this cake which was fan-freaking-tastic. I may have had a couple of slices. Ever since then, I haven’t been able to get that cake out of my head.
I didn’t want to make a whole cake; I just wanted something quick and simple that would allow me to get my grub on asap. A quick bread was the first thing that came to mind. And to amp up that citrus flavor, I made this delicious curd to swirl into the poppy seed bread.
The curd really gives the bread that extra citrus zing, and when you get a nice bit of it in a slice….. yum. I’m not afraid to tell you that I ate about half the loaf just searching for large swirls of the citrus curd.
For Citrus Curd
For Poppy Seed Bread
For Cream Cheese Frosting
For the Citrus Curd
For the Poppy Seed Cake
For the Cream Cheese Frosting