Quick And Easy Lemon Poppyseed Bread Feeding Your Fam Food

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F . Line the bottom of two 9-inch loaf pans with a piece of parchment or wax paper. Spray the sides of the pan lightly with cooking spray.
• Mix together flour, salt, baking powder and poppy seeds. In a separate bowl mix together the sugar, milk, eggs, lemon juice, lemon zest, oil, and vanilla.
• Add the wet ingredients and stir until just combined. Divide batter evenly between the prepared pans.
• Bake for 50 minutes - 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool for 5 minutes before inverting onto a wire rack.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.
• Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes.
• Cool bread completely in the pan set on a wire rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.*
• *This doesn't yield a lot of glaze- just a light layer. Feel free to double the glaze if you want more.* Whisk the confectioners' sugar and lemon juice together. Drizzle over bread while it's still warm in the loaf pan or after it cools.
• Slice and serve. Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.

QUICK LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8x4 inch loaf pans.
• In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into two greased 8x4 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.

LEMON POPPY SEED QUICK BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9x5x3-inch loaf pan.
• Mix together flour, pudding mix, sugar, baking powder and salt; set aside.
• In another bowl mix together the milk, eggs, lemon peel and butter; stir in the extracts and mix well. Add to flour mixture along with poppy seeds; mix until just combined.
• Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
• Allow loaf to cool in the pan on a wire rack for 10-15 minutes, then remove from pan and finish cooling on a wire rack.