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Thursday, July 19, 2012

Lemon Poppy Seed Bread

The preparation for the bake sale next week continues at my house--yesterday we made one of our favorites:  Lemon Poppy Seed Bread.  My son, Evan, can't get enough of this stuff.

I got the recipe from Simply Colorado, Too, a cookbook that we received as a wedding gift.  It boasts healthier recipes.  This one uses applesauce and still is moist and delicious, so I feel good about making it.

Here's the recipe:

Lemon Poppy Seed Bread

3 cups flour
2 1/4 cups sugar
1 1/2  tablespoons poppy seeds
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups skim milk
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/4 cup water
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract

1/2 cup confectioners' sugar
3 tablespoons lemon juice
1/4 teaspoon vanilla extract. 

For the bread, combine the dry ingredients in a mixer bowl and mix well.  Add the remaining ingredients.  Beat at low speed until blended, scraping the bowl occasionally.

Spoon the batter into 2 greased 5 by 9 inch loaf pans.  Bake at 350 degrees for 1 hour.  Cool in the pans for 5 minutes.

Whisk the glaze ingredients together in a small bowl.  Drizzle over warm bread.  Cool in the pans for 15 minutes longer.  Remove to a wire rack to cool completely.

I made three 6 by 3 1/2 inch loaves and one 5 by 9 inch loaf.  With all the bake sale items around the house that he can't eat, my husband was feeling left out.  He got to cut into the bigger loaf, and I froze the other three.  It was a win-win situation. 

Hope you enjoy this recipe as much as we do!


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