Lemon Poppy Seed Quick Bread
photo by Marg (CaymanDesigns)
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 709.77 ml all-purpose flour
- 99.22 g box lemon flavor instant pudding and pie filling
- 236.59 ml sugar
- 14.79 ml baking powder
- 4.92 ml salt
- 354.88 ml milk
- 2 eggs, lightly beaten
- 1 lemon, rind of, grated
- 88.74 ml unsalted butter, melted
- 4.92 ml vanilla extract
- 4.92 ml lemon extract
- 59.14 ml poppy seed
directions
- Preheat oven to 350 degrees F.
- Grease and flour a 9x5x3-inch loaf pan.
- Mix together flour, pudding mix, sugar, baking powder and salt; set aside.
- In another bowl mix together the milk, eggs, lemon peel and butter; stir in the extracts and mix well. Add to flour mixture along with poppy seeds; mix until just combined.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
- Allow loaf to cool in the pan on a wire rack for 10-15 minutes, then remove from pan and finish cooling on a wire rack.
Reviews
-
We just got done making 36 mini loaves of this for a school fund-raiser. What great bread! Very very easy and absolutely delicious. This was our second most requested bread, cranberry-orange (recipe #77086) being the first. We didn't change a thing and the loaves were perfect! The above recipe makes 6 mini loaves.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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