Thanks once again for being here and for sharing some of your favorite dishes. It’s always a pleasure to visit your blogs and try those favorites out.
As always, I will certainly look forward to what you have to say.
It you’ve been hanging out with me for very long, you know that I am absolutely crazy about all things citrus, especially lemon. I just know you are going to fall in love with this bread that I am sharing today.
Lemon Poppy Seed Bread
2014-01-29 19:56:46
Yields 2
Bread
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 Tablespoons poppy seeds
- 2 Tablespoons grated lemon zest
- 2 cups sugar
- 1 cup vegetable oil
- 3/4 cup milk
- 1 1/2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 3 large eggs
Glaze
- 2 cups powdered sugar, sifted
- 2 – 3 teaspoons grated lemon rind
- 1/4 (or more) fresh lemon juice
Instructions
- Preheat the oven to 350 degrees.
- Spray 2 ( 8 1/2 x 4 1/2 x 3-inch) loaf pans with cooking spray. Set aside.
- Combine flour, baking powder, salt, poppy seeds, and 2 Tablespoons lemon zest in a large bowl and mix well.
- Combine 2 cups sugar, vegetable oil, milk, extracts and eggs in a large mixing bowl and beat at medium speed until well-blended.
- Add liquid mixture to the flour mixture, stirring until dry ingredients are moistened.
- Pour batter into prepared pans. Bake for 50 – 60 minutes until a toothpick inserted into the center of the loaves comes out clean.
- Glaze: Combine the powdered sugar, 2-3 teaspoons of grated lemon rind and the lemon juice.
- When loaves are removed from the oven, immediately pour some of the glaze on top of the loaves. Allow to cool for about 10 minutes on wire racks before removing from pans.
- Pour the remaining glaze over the loaves after they have been removed from the loaf pans.
Notes
- Cool completely on wire racks before serving or freezing
Adapted from Cast Your Bread Upon the Waters
Adapted from Cast Your Bread Upon the Waters
Dining With Debbie https://diningwithdebbie.net/
Absolute YUM!
Linked to:
Full Plate Thursday
Menu Plan Monday
Tempt My Tummy Tuesday
HI Debbie,
I shared my GF Coconut Milk as well as two articles that I hope you like!
Hi Debbie
What a fabulous recipe – something I would defintely try!
Have a fabulous week!
Ramona
http://create-with-joy.com
Mmm. That bread looks awesome! Thanks for hosting this link up party! I posted two recipes for grilling season:Ginger Lime Chicken Marinade and Grilled Pantry Pork Chop Marinade. I hope that is OK.
-Nancy @ http://www.realfoodallergyfree.com
I love lemon, I’ll have to try this one! It looks delicious, especially with the glaze!
This bread looks absolutely perfect for a good powerful breakfast. Thanks for hosting!
Thanks for hosting! This week I’m sharing my Grilled Steak Lettuce Wraps with Mexican Cremea Sauce.
Have a GREAT week!!
Denise @ Creative Kitchen
Thank you so much for hosting this wonderful blog carnival! I appreciate being able to share a few recipes with you and check out all the wonderful recipes and ideas already posted. Blessings, Kelly
Thanks a lot for hosting.I just linked my Rellenong Bangus.
That bread looks unbelievable. I cannot wait to try it. My new favorite flavor is lemon anything!
Hi! I’m back with my Chicken Enchiladas!
Thanks for another week of hosting!
Have a nice day!
Hi-Just linked up my Chocolate Chip Biscotti on your blog. Love your Lemon Poppy Seed bread…Yumm!
Thanks, Debbie! We’re lemon fans around here.
I just love lemon poppy seed! Thanks for hosting!
I have passed on the Verstile Bloggers Award to you !!!
Hi Debbie,
That is a great looking bread and would be delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
Fresh Healthy Vending provide you breakfast,lunch & dinner recipes Muffin Breakfast Pizzas with Egg can be just what you’re looking for. Toast two whole grain English Muffins, lightly brush with olive oil and then top with a slice of tomato, some hard-boiled egg slices and then top with low-fat mozzarella.
fresh healthy vending reviews