recipe by Anna Sobaski

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.

INGREDIENTS:

• 1 package Breads from Anna ® Yeast Free Bread Mix
• 1 1/3 cups water
• ¼ cup lemon juice
• ¼ cup oil
• 3 jumbo eggs
• 1 Tablespoon vanilla
• 1 cup preferred sweetener (we used organic cane sugar)
• ¼ cup lemon zest
• 2 Tablespoons poppy seeds

 DIRECTIONS:

1. Preheat oven to 375 degrees. Set rack to center.
2. Grease 8 ½ x 4 ½ loaf pan or four to six mini loaf pans.
3. Blend water, oil, eggs, vanilla, and lemon juice until smooth. Set aside.
4. Combine bread mix, sweetener, lemon zest, and poppy seeds. Stir in wet ingredients until well combined with no lumps (careful not to over mix).
5. Spoon into prepared pan, and bake for 50-60 minutes for single loaf or 35-45 minutes for mini loaves, until center tests clean with a toothpick. Remove from pan(s) and cool on wire rack for 1 hour.

 

 

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