Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, August 16, 2007

Lemon Poppy Seed Bread


My oldest son loves anything made with lemons, and I have a collection of recipes he loves from which to choose, from Lemon Bars to Lemon Meringue Pie to Lemon Cake and even savory lemon recipes. But, until recently I never had a good recipe for Lemon Poppy Seed bread, something he enjoys eating when he finds it some where out (like here).

Now that I have found this recipe, however, he can get this yummy bread at home. This is a simple recipe. You can make the batter in the time it takes to preheat the oven. It was really only slightly more complicated than making it from a mix. And infinitely better! This recipe makes three 8 x 4 loaves, but I like to make some small loaves. So, I made one large loaf and four little loaves. When they cool, just wrap them in foil, label them, and pop them into the freezer to take out on a rainy day (or sunny, or windy, or snowy...).

Lemon Poppy Seed Bread

3 cups all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1-1/2 tablespoons poppy seeds
2-1/2 cups white sugar
1-1/8 cups vegetable oil
3 eggs
1-1/2 cups milk
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons lemon extract

Glaze
1/4 cup orange juice
3/4 cup white sugar
1/2 teaspoon lemon extract


Preheat oven to 350 degrees F. Grease three 8x4-inch bread pans.

In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2-1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about one minute. Pour batter evenly into the prepared pans.

Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.

Combine orange juice with remaining 3/4 cup sugar and extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

I like to use an ice cream scoop to pour the batter into the pans. It's a little less messy. As you can see though, I made plenty of mess. .

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2 comments:

Mark and Rebecca said...

I'm going to make this this weekend! Thanks! If I post it, I'll give lots of credit.

JANET said...

Yum! We have a lemon poppyseed cake recipe that we like. I'm sure the bread will taste great too.