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
Glaze:
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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