Lemon Poppy Seed Bread

💛 NEW RECIPE 💛If you love the flavor of lemon poppyseed muffins, you'll love this light and tender lemony quick bread that's dotted with poppyseeds and topped with a delicious lemony glaze.

printable recipe card at: TheRealFoodDietitians.com

✨ INGREDIENTS

For The Bread:

Cooking spray

3 eggs

¾ cup plain or vanilla yogurt*

⅓ cup avocado oil (may substitute olive oil, melted butter or coconut oil)

2 teaspoons pure vanilla extract

2 cups gluten-free flour blend (270-296g)

½ cup cane sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon fine salt

2 tablespoons lemon zest

¼ cup lemon juice

2 tablespoons poppy seeds

For The Lemon Glaze:

⅓–½ cup powdered sugar

1 tablespoon lemon juice

2 teaspoons lemon zest

✨ INSTRUCTIONS:

1️⃣ Preheat oven to 350°F. Spray a 9×5 loaf pan with cooking spray; set aside.

2️⃣ In a mixing bowl whisk together the eggs, yogurt, oil and vanilla. Add the flour, sugar, baking powder, baking soda and salt. Stir to combine.

3️⃣ Add the lemon zest, juice and poppy seeds, stir into batter (batter will bubble and foam a little).

4️⃣ Pour the batter into the prepared loaf pan. Smooth the top with spatula. Bake for 35-46 or until toothpick inserted in the center comes out clean. We recommend checking the bread after 30 minutes. If the top is starting to brown too quickly, tent it loosely with foil.

5️⃣ Remove loaf from the oven, let cool for 20-30 minutes in the pan, then remove from the pan and place on a wire rack to cool completely.

We hope you enjoy this recipe as much as we do 💛

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