Lemon Poppy Seed Bread
This is a great recipe for lemon poppy seed bread! This recipe makes 3 loaves. Adrion found a big container of poppy seeds at a discounted Amish store and wanted me to make lemon poppy seed bread. This recipe is very easy and I didn’t realize until I read the McCormick lemon extract bottle that 1 teaspoon of lemon extract is equal to 1 teaspoon of lemon zest. Since I had lots of lemons, I opted for the zest but either one will work. The only difficulty with this recipe is that the bread wants to stick to the pan. Next time, I will not just grease the bread pan but flour it as well and see if it comes out better. The glaze on this is simple but gives it that added YUM!
3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 Tbsp. poppy seeds
2 1/2 cup white sugar
1 1/8 cups vegetable oil
1 1/2 cups milk
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract (or lemon zest)
1/4 cup orange juice
3/4 cup white sugar
1/2 tsp. lemon extract (or lemon zest)
Preheat oven to 350 degrees. Grease and flour 3 loaf pans. In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups sugar.
Add the eggs, milk, oil, vanilla and lemon extract or zest. Mix until smooth. Pour batter evenly into prepared pans.
Bake for 50-55 minutes or until toothpick comes out clean. Coal loaves in pans for 10 minutes before removing to a wire rack.
Combine orange juice with 3/4 cup sugar and lemon extract or zest. Stir well. Pour mixture over loaves white they are hot. Allow loaves to cool before serving.