Lemon Poppy Seed Bread
Ingredients
The Quick Bread
-
3
large
eggs
-
¾
cup
plain or vanilla yogurt
-
⅓
cup
avocado oil
-
2
teaspoons
pure vanilla extract
-
2
cups
gluten-free flour blend
-
½
cup
cane sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
fine salt
-
2
tablespoons
lemon zest
-
¼
cup
lemon juice
-
2
tablespoons
poppy seeds
The Lemon Glaze
-
¼
cup
powdered sugar
-
2
teaspoons
fresh squeezed lemon juice
-
Zest from ½
lemon
Instructions
- Preheat the oven to 350°F and prepare a 9×5 loaf pan with cooking spray.
- In a mixing bowl, whisk together the eggs, yogurt, oil, and vanilla until smooth.
- Add the flour, sugar, baking powder, baking soda, and salt to the wet ingredients and stir to combine.
- Incorporate the lemon zest, lemon juice, and poppy seeds into the batter, which will bubble slightly.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35-46 minutes, checking for doneness with a toothpick inserted in the center.
- Once baked, let the loaf cool in the pan for 20-30 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze by mixing powdered sugar, lemon juice, and zest until drizzly, then drizzle over the cooled bread before slicing.
Nutrition Facts (estimated)
Servings
10-12 slices
Calories
220
Total fat
8g
Total carbohydrates
30g
Total protein
5g
Sodium
218mg
Cholesterol
45mg
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