Lemon Poppy Seed Bread

I’ve been in a baking mood recently, but I only have access to a kitchen on the weekends. Also, when I’m home I sleep in and skip breakfast most Saturdays. Last weekend, I tried to clear out the pantry and fridge and cook using ingredients I already had on hand. Friday night I made these for breakfast for the weekend so that they were ready for me whenever I decided to get up. Original, I planned on making these into muffins, but we only have some mini bread pans on hand.

loaf

Ingredients

  • 1 1/2 cups Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • ¼ cup unsalted Butter, melted
  • ¾ cup Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • Zest of 1 Lemon
  • 1 tablespoon Lemon Juice
  • 1 cup Plain Yogurt
  • 1 tablespoon Poppy Seeds

Directions

  1. Preheat oven to 350* F. Grease down a three mini bread pans with cooking spray.
  2. Start by mixing the flour, baking soda, baking powder, and salt in a large bowl.
  3. In another bowl, combine the melted butter, sugar, eggs, vanilla, lemon zest, lemon juice, and yogurt.
  4. Add the dry ingredients to the wet ingredients. Make sure to not over mix in this step.
  5. Then carefully fold in the poppy seeds until incorporated.
  6. Evenly pour the batter into the three bread pans, and bake for 30 minutes.

 

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