Lemon-Poppy Seed Bread

Poppy seeds add a crunchy texture and slightly nutty taste to this tender bread. The addition of lemon peel intensifies the bread's citrus flavor.

Lemon-Poppy Seed Bread
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21 users rated this recipe an average rating of 3.5
Makes:
12 servings
Prep:
15 mins
Slow Cook:
1 hr 30 mins to 2 hrs (high)
Cool:
10 mins
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Lemon-Poppy Seed Bread

Ingredients
 
Nonstick cooking spray
1/4
cup poppy seeds
1
tablespoon baking powder
1/2
teaspoon salt
1
cup sugar
3
eggs
1/2
cup vegetable oil
1/2
cup plain Greek-style yogurt or sour cream
1/4
cup milk
1/4
cup fresh lemon juice
1
teaspoon vanilla
1
recipe Lemon Icing (optional)

Directions

  1. Coat a 4- to 5-quart oval slow cooker or a 4-quart round slow cooker with cooking spray. In a large bowl stir together flour, poppy seeds, baking powder, and salt. Set aside.
  2. In a medium bowl whisk together sugar, eggs, oil, yogurt, milk, lemon peel, lemon juice, and the 1 teaspoon vanilla until sugar dissolves. Add sugar mixture all at once to flour mixture. Stir just until combined (mixture should still be slightly lumpy). Spoon batter into prepared slow cooker.
  3. Cover and cook on high-heat setting for 1 1/2 to 2 hours or until top appears set. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around edges of slow cooker; remove bread from cooker. Cool completely on a wire rack. If desired, drizzle with Lemon Icing.

Lemon Icing

Ingredients

 
Lemon juice and/or milk

Directions

  1. In a medium bowl combine the powdered sugar and lemon peel. Stir in enough lemon juice and/or milk, 1 teaspoon at a time, to reach drizzling consistency.

Nutrition Facts

(Lemon-Poppy Seed Bread)
    Per serving:
  • 264 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 7 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 53 mg chol.,
  • 243 mg sodium,
  • 35 g carb.,
  • 1 g fiber,
  • 18 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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