Lemon PoppySeed Quick Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cooking Spray
1 1/2 T. lemon zest
2 C. self-rising flour
2/3 c. sugar
2 T. poppy seeds
3/4 C. pineapple juice
1/2 t. almond extract
2 eggs
3 T. canola or safflower oil
1/2 c. sifted powdered sugar
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Directions: |
Directions:Preheat oven to 350º. Lightly spray a loaf pan.
Stir togther lemon zest & lemon juice in small bowl.
Measure 1 T. of mixture into small bowl. Cover & refrigerate to use for icing. Set remaining mixture aside.
Stir together flour, sugar & poppy seeds in a large bowl. Make a well in the center.
Pour remaining lemon juice mixture, pineapple juice, almond extract, eggs & oil into well. Stir until just combined. Don't overmix; batter will be slightly lumpy. Pour into loaf pan.
Bake 40 to 50 minutes or until toothpick comes out clean. Remove loaf from pan. Let cool on rack at least 20 minutes before glazing and slicing.
To make glaze put reserved lemon juice mixture in small bowl. Whisk powdered sugar into mixture until smooth. Drizzle over loaf. Cut into 16 slices. |
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Number Of
Servings: |
Number Of
Servings:16 slices or 12 muffins |
Personal
Notes: |
Personal
Notes:
I like to make muffins. I use paper cupcake liners
and bake for about 20 minutes.
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