36 Ratings
  • 5 Rating Star 12
  • 3 Rating Star 10
  • 4 Rating Star 5
  • 1 Rating Star 4
  • 2 Rating Star 3
  • 0 Rating Star 2

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.

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Ingredients

Directions

  • Coat a 4- to 5-quart oval slow cooker or a 4-quart round slow cooker with cooking spray or line the slow cooker with a disposable liner. In a large bowl stir together flour, poppy seeds, baking powder, and salt. Set aside.

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  • 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.

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  • 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.

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Nutrition Facts

264 calories, 12 g fat (2 g saturated fat, 7 g polyunsaturated fat, 2 g monounsaturated fat), 53 mg cholesterol, 243 mg sodium, 35 g carbohydrates, 1 g fiber, 18 g sugar, 5 g protein.

Lemon Icing

Ingredients

Directions

  • 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.

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Reviews (3)

Most helpful positive review

04/01/2018
Good recipe, but sides of bread burned at 1 1/2 hours. Also reduced poppy seeds to 2 Tbsp as opposed to 1/4 c. (4 Tbsp) and was more than enough. Tasty bread, but will stick to oven when baking.

Most helpful critical review

04/11/2016
Lemon IcingIngredients2cupspowdered sugar1/2teaspoonfinely shredded lemon peelLemon juice and/or milkDirectionsIn 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.
36 Ratings
  • 5 Rating Star 12
  • 3 Rating Star 10
  • 4 Rating Star 5
  • 1 Rating Star 4
  • 2 Rating Star 3
  • 0 Rating Star 2
04/01/2018
Good recipe, but sides of bread burned at 1 1/2 hours. Also reduced poppy seeds to 2 Tbsp as opposed to 1/4 c. (4 Tbsp) and was more than enough. Tasty bread, but will stick to oven when baking.
04/11/2016
Lemon IcingIngredients2cupspowdered sugar1/2teaspoonfinely shredded lemon peelLemon juice and/or milkDirectionsIn 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.
05/15/2014
What lemon icing? lemon icing recipe is only a repeat of cake recipe