Lemon Poppyseed Bread

IMG_4259-EditIf you need to get some milk used up this is a great recipe…if you only have 1 cup to use up. I must say I spent a busy Saturday baking and cooking, trying to use up some of the milk I have and just so there are some snacks around again. This is a straightforward recipe from Taste of Home, probably the Healthy Cooking magazine.

Lemon Poppy seed Bread

1¼ c flour
¼ c granulated sugar
¼ c raw sugar
½ c oats (recipe calls for oat bran)
1 Tbsp poppy seed
2 tsp baking powder
½ tsp salt
2 Tbsp butter (unsalted)
2 Tbsp applesauce
2 Tbsp lemon juice (fresh if possible)
½ tsp lemon zest
1 egg
1 c milk

Preheat oven to 350°F. Spray 3 medium sized bread pans with cooking oil, set aside.

In a large bowl, mix together flour, sugar, oats, poppy seeds, baking powder and salt.IMG_4257

In a medium bowl, whisk together milk, butter, applesauce, egg, lemon juice and lemon zest. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for about 40 minutes, or until loaf is light golden brown and a toothpick inserted in center of loaf comes out clean.

Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack.

Cover with plastic wrap and store at room temperature or in the fridge.

IMG_4273-Edit

Related articles

Advertisements

One thought on “Lemon Poppyseed Bread

  1. Pingback: Cherry Almond Coconut Skillet Bread - Can't Stay Out Of The Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s