Preheat the oven to 350 degrees F. Lightly oil a bread loaf pan.

Add all of the ingredients for the lemon poppy seed bread to a blender except for the poppy seeds. Blend just until smooth and well-combined. Stir in the poppy seeds.

Pour the batter into the prepared loaf pan and place on the center rack in the oven. Bake for 50 to 65 minutes, or until bread tests clean.

While the bread is baking, prepare the honey-lemon glaze (see instructions below).

Once bread has finished baking, allow it to cool for 30 minutes before turning it out onto a cutting board.

Drizzle the honey-lemon glaze on top and serve thick pieces!

Add the coconut milk to a saucepan and heat to medium. Bring the coconut milk to a gentle boil and continue to allow it to boil gently (adjusting the heat as necessary), whisking frequently for about 30 minutes or until very thick and creamy.

Add the honey, zest, and salt and stir well. Remove from heat and set aside. The glaze will thicken as it sits.

Pour the glaze over the bread and serve in large hunks of poppy lovin.