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Lemon Poppy Seed Bread
This bright citrus loaf is a simple quick bread speckled with crunchy poppy seeds. You can mix the batter in a single bowl before baking it to a golden brown. Fresh grated lemon peel cuts through the rich, tender crumb to give the bread a refreshing flavor. Serve a thick slice for a weekend brunch or enjoy it as an easy afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- ¼ cup grated lemon peel
- 1 cup milk
- ¾ cup vegetable oil
- 2 tablespoons poppy seed
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, slightly beaten
Instructions
- 1Preheat the oven to 350°F. Coat the bottom of a 9x5-inch loaf pan generously with shortening and dust it lightly with flour, avoiding cooking spray.
- 2Combine the flour, sugar, grated lemon peel, milk, vegetable oil, poppy seeds, baking powder, salt, and beaten eggs in a large bowl. Stir the mixture just until the dry ingredients are moistened, then pour the batter into the prepared pan.
- 3Bake for 55 to 65 minutes, checking for doneness by inserting a toothpick into the center until it comes out clean. Let the bread rest in the pan for 5 minutes. Run a knife around the edges to loosen the loaf, then turn it out onto a wire rack right side up.
- 4Allow the bread to cool completely on the rack for about 2 hours. Wrap the loaf tightly and keep it at room temperature for up to 4 days, or store it in the refrigerator.
- 5Transfer any remaining poppy seeds to an airtight container and store them in the refrigerator for 3 to 6 months to maintain their fresh, nutty flavor.