Old-Fashioned LEMON POPPY SEED BREAD W/LEMON GLAZE!! If you’re a lemon lover you’re gonna love this easy to make QUICK BREAD!! Recipe below…
LEMON POPPY SEED BREAD
Preheat oven to 350 degrees F.
Lightly grease and flour an 8-1/2″ X 4-1/2″ loaf pan. Set aside.
1-3/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon poppy seeds
2 eggs
1 cup (8 oz) lemon yogurt or substitutes with sour cream
1/2 cup canola oil or substitute with vegetable oil
1 fresh lemon (zest 1-2 teaspoons for bread batter and 1 tablespoon of lemon juice for glaze)
1 teaspoon pure vanilla extract
LEMON GLAZE
3/4 cup powdered sugar
1 tablespoon fleshly squeezed lemon juice
1. In a large mixing bowl, whisk together flour, baking powder, granulated sugar, salt, and poppy seeds. Set aside.
2. In a medium bowl, whisk together the eggs, yogurt, oil, vanilla, and lemon zest.
3. Add wet ingredients to dry ingredients. Stir until flour is no longer visible. Be sure not to over mix bread batter.
4. Add batter into prepared baking loaf pan. Bake in preheated oven for 55 to 65 minutes or until golden brown and a wooden toothpick inserted into the center comes out clean. Let cool in baking pan for 5 minutes before transferring to a wire rack to cool completely.
5. Whisk together powdered sugar and lemon juice. Drizzle over BREAD LOAF evenly.
TIP: Store at room temperature up to 2 days in an airtight container. Freeze bread loaf wrapped with plastic wrap and sealed with foil up to 3 months, before glazing. Thaw bread loaf to add glaze.
~~~ENJOY your LEMON POPPY SEED BREAD~~~
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