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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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. ..
2 comments:
I'm going to make this this weekend! Thanks! If I post it, I'll give lots of credit.
Yum! We have a lemon poppyseed cake recipe that we like. I'm sure the bread will taste great too.
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