After sharing the lemon cookie recipes this summer, we had requests for a lemon poppy seed bread. So here our version of a classic favorite, just in time for a healthy back-to-school breakfast or afternoon snack.
Yield: One 8 ½ x 4 ½ loaf pan or four to six mini loaf pans
Allergy Info: This recipe is free from gluten, yeast, corn, dairy, soy, potato, nuts (including peanuts), and rice. If needing to avoid eggs, click here for our egg replacement tips.
Showing 1 - 0 of 0 comments
All fields are required. We won't spam you!