Lemon Poppy Seed Bread

DF, V, VG

Easter is just a few weeks away and if you’re looking for a great addition to any Easter brunch menu this could be it.  This bread is wonderfully lemony as is, but you could also turn the same batter into muffins perfect for individual portions.  A versatile recipe is certainly one any cook should have in their repertoire.

Food 096

Lemon Poppy Seed Bread
1 1/2 c flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
2/3 c sugar
6 tbs canola oil
2 eggs or egg substitute
1/2 tsp vanilla
juice and zest of 1 large lemon (or 2 small lemons)
1/2 c water
2 tbs poppy seeds

Preheat oven to 350.  In a medium sized bowl combine flour, salt, baking soda, and baking powder.  In a separate bowl add sugar and canola oil, mix until well combined.  Add eggs one at a time, mixing well.  Add vanilla, juice and zest of lemon.  Add flour mixture in thirds alternating with water until all has been incorporated.  Mix in poppy seeds.  Pour mixture into a prepared loaf pan.  Bake for 40 – 45 minutes until a toothpick comes out clean.

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