Lemon Poppy Seed Bread

Bread

1 ½ sticks of unsalted butter, at room temp.

¾ c. sugar

1 ½ c. flour

¾ tsp. baking powder

½ tsp. salt

2 tablespoons poppy seeds

3 eggs

¼ c. milk

2 tablespoons of fresh lemon juice

Zest of two lemons

1 ½ tsp. of vanilla extract

Preheat the oven to 350°F. Lightly grease one 9x5x3 inch loaf pan. Place the butter and the sugar in a small mixing bowl and mix until light and fluffy (about 3 minutes). Place the flour, baking powder, salt in a bowl and stir. In a separate bowl, mix together the eggs, milk, lemon juice, lemon zest and vanilla extract.

Add all ingredients together a little at a time being careful not to over-mix. Spoon the batter into the pan. Bake until toothpick inserted in the center of the loaf comes out clean and the top of the loaf is turning lightly gold-brown in color.

Bake for 40-45 minutes testing regularly.

 

Glaze

1/3 c. fresh lemon juice

1/3 c. sugar

In a small saucepan, over medium heat, bring juice and sugar to a boil. Stir constantly until all the sugar has dissolved. Using toothpicks, poke several holes in the top of the baked loaves. Pour the glaze evenly over the bread.

Apricot Almond Bread

Yield: Makes 1 loaf.

A colorful loaf with a crisp crust. Serve plain, or with butter and cream cheese.

  • 2 cups flour
  • 1/2 to 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups diced dried apricots
  • 1/2 cup thinly sliced almonds
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1/2 cup melted butter
  • 1 teaspoon pure almond extract

Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan. In large bowl sift together flour, sugar, baking powder, and salt. Add apricots, cranberries, and nuts. Toss lightly until fruit is coated. In small bowl combine eggs, milk, butter, and lemon peel. Pour over dry ingredients and stir until moistened. Do not ove rmix. Pour into greased pan and bake 60 to 70 minutes. Cool in pan 10 minutes, then finish cooling on a rack.

 

Return to Top ▲Return to Top ▲