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Lemon Poppy Seed Bread
Lemon poppy seed bread makes a great special occasion breakfast or a simple dessert.
It’s a simple, sweet quick bread recipe that makes two loaves and can be made ahead and frozen for up to six months.
This recipe would also be great for muffins. Bake at 350 and check muffins in 20-25 minutes.
Lemon Poppy Seed Bread Recipe
2 cups flour
1 cup oatmeal (instant or quick)
1 ½ tsp salt
1 ½ tsp baking powder
1 ½ Tbsp poppy seeds
2 cups sugar
3 eggs
1 cup vegetable oil
1 ½ cup milk OR 1 ½ cup water and ¾ cup powdered milk
1 ½ tsp vanilla extract
1 ½ tsp lemon extract
Preheat oven to 350F/ 175C and grease two loaf pans.
Use a large bowl and stir together the flour, oatmeal, salt, baking powder, sugar and if your using it powdered milk. Next add the three eggs, vegetable oil, lemon and vanilla extract and water OR milk. Break the egg yolks and mix it all together. Pour into two greased and floured pans. Silicone pans are great for this and you can try one free from Easy Bakeware..
Bake for about 45-50 minutes then check, it might take up to one hour. The end result is quite moist so look for golden brown edges and a nice break or crack in the middle of loaf that is dry. Feel the tops, they should not be sticky, and a toothpick should come out dry even if it has crumbs.
Take the breads out of the pans to cool on a baking rack.
How Can I Make This Healthier Well, quick breads like this by nature are not the healthiest options you can try different flours or more oatmeal slowly to your families taste.
Try to leave out part of the sugar or substitute honey.
How to Freeze Wrap your cooled loaves in plastic freezer wrap and then tin foil or place in a plastic freezer bag and remove the air. Label and add the date. Keep up to six months.
How to Thaw Leave wrapped bread on the counter for a few hours or thaw in the fridge overnight.