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Lemon-Poppy Seed Bread
LEMON-POPPY SEED BREAD
Moist sweet-tart lemon quick bread accented with poppy seeds
15
MINUTES
PREP TIME
75
MINUTES
TOTAL TIME
24
SERVINGS

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INGREDIENTS
PAM® Original No-Stick Cooking Spray

3 cups all-purpose flour

1-1/4 cups granulated sugar, divided

3 tablespoons poppy seeds

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 cups lemon nonfat yogurt with low-calorie sweetner

2 eggs

1 tablespoon grated lemon peel

1/2 cup Fleischmann's® Original-stick, melted, cooled (1/2 cup = 1 stick)

1/4 cup fresh lemon juice

Instructions

STEP ONE
Preheat oven to 350°F. Spray two 9x5-inch loaf pans with cooking spray; set aside. Combine flour, 1 cup of the sugar, poppy seeds, baking powder, baking soda and salt in large bowl; set aside.

STEP TWO
Stir yogurt, eggs and zest together in small bowl with wire whisk until well blended. Gently stir yogurt mixture into flour mixture until just moistened. Stir in Fleischmann’s. Divide batter between 2 prepared pans.

STEP THREE
Bake 35 to 40 minutes, or until wooden pick inserted into center of loaves comes out clean. While loaves are baking, combine the remaining sugar and lemon juice together in small saucepan. Cook over low heat 5 minutes, or until sugar is dissolved and mixture forms a light syrup.

STEP FOUR
Brush warm syrup over warm loaves; cool completely. Using serrated knife, cut each loaf into 12 slices to serve.

quick breads