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Light and Lemony Poppy Seed Bread Recipe
Light and Lemony Poppy Seed Bread Recipe photo by Taste of Home

Light and Lemony Poppy Seed Bread Recipe

Publisher Photo
Treat your taste buds to the citrusy tang of fresh lemons in this delicate lemon-poppy seed loaf.
TOTAL TIME: Prep: 20 min. Bake: 40 min.+ cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.+ cooling
MAKES: 12 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup oat bran
  • 1 tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup 2% milk
  • 1/4 cup melted butter or vegetable oil
  • 1 egg
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp grated lemon zest

Nutritional Facts

Per slice: 161 calories, 5.3 g total fat (2.8 g saturated fat), 4 g protein, 27 g carbohydrate, 1.1 g fiber, 30 mg cholesterol, 197 mg sodium

Directions

  1. Preheat oven to 350°F. Spray an 8 x 4-inch loaf pan with cooking spray and set aside.
  2. In a large bowl, mix together flour, sugar, oat bran, poppy seeds, baking powder and salt.
  3. In a medium bowl, whisk together milk, butter, egg, lemon juice and lemon zest. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for about 40 minutes, or until loaf is light golden brown and a toothpick inserted in center of loaf comes out clean.
  4. Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack. Cover with plastic wrap and store at room temperature or in the refrigerator. Yield: Makes 1 loaf, 12 slices.
Originally published as Light and Lemony Poppy Seed Bread in Taste of Home February/March 2010, p34

Nutritional Facts

Per slice: 161 calories, 5.3 g total fat (2.8 g saturated fat), 4 g protein, 27 g carbohydrate, 1.1 g fiber, 30 mg cholesterol, 197 mg sodium

Reviews for Light and Lemony Poppy Seed Bread

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 30, 2014

I make this bread all the time, it's a favorite in my house and doesn't last long. The only thing I do differently is to substitute more flour for the oats.

MY REVIEW
Reviewed Jun. 16, 2013

I made this as the recipe stated and found it to be on the dry side and not much lemon flavor. Sorry, would not make again.

MY REVIEW
Reviewed Feb. 11, 2011

We love this recipe because it's light and delicious.

MY REVIEW
Reviewed Jan. 8, 2011

Love this bread! The combination of lemon and poppy seeds is wonderful! To make it slightly healthier, I used a scant 3/4 c. turbinado sugar and substituted 1/8 c. vegetable oil and 1/8 c. applesauce in lieu of 1/4 c. melted butter or oil. I baked longer for 45 minutes. Still moist and so good!

MY REVIEW
Reviewed Aug. 27, 2010

Excellent bread with great citrus flavor!

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