flowers, food & family

Lemon Poppy Seed Bread

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When life hands you lemons...make bread!  This recipe is so easy, but complex in taste that you will fool all your guests into thinking you spent some serious time in the kitchen slaving away.  Whip up this citrus bread in less than an hour or split the batter into 12 muffins under 30 minutes.  Get ready for those salivary glands to go nuts!  Lemon Poppy Seed Bread...here we go!

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INGREDIENTS

For the bread

 1 1/2 cups all-purpose flour (may swap out for Bob's Red Mill Gluten Free Flour, without compromising the taste or texture).
1 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs, at room temperature
1/3 cup sour cream
 2/3 cup whole milk
1/3 cup coconut oil
2 Tbsp. lemon zest, (approximately one large lemon)
2 Tbsp. lemon juice (approximately one large lemon)
3 Tbsp. poppy seeds

For the glaze


3/4 cup confectioners sugar
2 - 4 Tbsp. whole milk
2 Tbsp. lemon juice
1 Tbsp. lemon zest, (more if you want it really lemony!)

 

Create the bread!

Preheat oven to 350°F.  Using Bak-Klene ZT Nonstick Baking Spray, grease a standard loaf pan or 12 count muffin tin and set it aside.

In a medium bowl whisk together your dry ingredients: flour, sugar, baking powder and salt, set aside.
Using an electric mixer, combine your wet ingredients: eggs, sour cream, milk, coconut oil, lemon juice, and zest until creamy.
Slowly add your dry ingredients to the mixer until fully combined. Using a spatula, fold in poppy seeds.
Pour batter into prepared pan and bake for 40-45 minutes.  Check for doneness by inserting a toothpick into the center of the bread.  If it comes out clean, remove from oven and cool completely before glazing.
Create the glaze!
Using a hand mixer, combine confectioners sugar, lemon juice and 2 Tbsps of milk (adding more milk as needed for desired thickness).  Add lemon zest and stir to combine until smooth. If the glaze is too thin, add more sugar and if it's too thick, add more milk.
Pour glaze into a sandwich bag, cut the corner tip of the bag and squeeze out in a zigzag pattern to glaze. Once dry, slice and enjoy!
Bread can be made in advance and kept in the freezer, just don't glaze until ready to enjoy 🙂
Looking for something a bit more savory?  Check out my Parmesean Summer Squash Bread!


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