Lemon Poppy Seed Bread

photoThis quick bread recipe is from Woman’s Day November 2012 issue, page 168. It is wonderful and simple to make.

 

 

 

 

Lemon Poppy Seed Bread

1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
1 cup lemon yogurt
3/4 cup granulated sugar
1/2 cup canola oil
1 teaspoon pure vanilla extract
2 teaspoons grated lemon zest
1 tablespoon poppy seeds
3/4 cup confectioners’ sugar
2 tablespoons fresh lemon juice

 

Heat oven to 350 degrees F. Coat an 8 1/2-inch by 4 1/2-inch loaf pan  with cooking spray.

In a medium bowl, whisk together the flour, baking powder, and salt.  In a large bowl, whisk together the eggs, yogurt, sugar, oil and  vanilla.

Gradually add the flour mixture into the egg mixture, stirring until  just incorporated. Add 2 teaspoons grated lemon zest and 1 tablespoon poppy  seeds to the egg mixture.

Transfer the batter to the prepared pan and bake until golden brown  and a wooden pick inserted into the center comes out clean, 55 to 65 minutes.  Let cool in the pan for 5 minutes before transferring to a wire  rack.

While the bread bakes, in a small bowl, combine confectioners’ sugar  and fresh lemon juice. While the bread is still warm on the cooling rack, spoon  the glaze over the top.

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