Lemon Poppyseed Yogurt Bread

Lemon poppyseed bread is one of those snacks (desserts?) that pops into my head and I just HAVE to run out and buy a loaf or make it myself. Usually I choose the prior out of sheer urgency to fulfill my craving. But this time I made it at work and both Charlie (18 month old) and I found it hard to resist checking and rechecking the oven for the bread to be done. It smelled so good cooking!! I changed up my old recipe to include greek yogurt and therefore less butter. It was delicious! 

Lemon Poppyseed Yogurt Bread

Fridge: 

2 eggs

1 1/4 cup greek yogurt 

2 tbs butter, melted 

Counter:

Zest of 1 lemon (little over 2 tsps)

3 tbs lemon juice 

Pantry:

2 cups ap flour

2 tsp baking powder 

1 tsp lemon extract 

1/2 tsp salt

3/4 cup white sugar 

1/4 cup canola oil

1 tbs plus 1 tsp poppyseeds 

Canola oil spray 

Tools:

Large bowl

Medium bowl

Whisk

Baking spatula 

Measuring cups/spoons 

Microplane

Bread pan

Preheat oven to 325 degrees. Spray bread pan with canola oil spray. 

In large bowl mix flour, baking powder, sugar, salt, lemon zest and poppyseeds.

In medium bowl add greek yogurt, melted butter, lemon juice, lemon extract, canola oil and eggs. Whisk well.

Pour the liquids into the dry ingredients bowl. Mix well and pour batter into greased bread pan. 

Place in the oven and bake for 30 to 35 minutes or once the top is light golden and is spongy but firm to touch. 

Remove from oven and allow to cool for 10 minutes before turning the bread pan upside onto a plate or cutting board to remove bread. 

Optional glaze: 1 tbs lemon juice mixed with 3/4 cup confectioners sugar. Mix well and pour on top of bread once cooled slightly. Enjoy it!! Xo