Glazed Lemon-Poppy Seed Bread

From Cooking Light's 1991 Annual Cookbook. A little different than the other recipes listed here.

• Ready In: 45 mins
• Serves: 16
• Yields: 1 loaf

Ingredients

• 1 3⁄4 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  dash salt
• 1⁄2 cup sugar
• 1  tablespoon poppy seed
• 1  tablespoon  grated lemon rind
• 3⁄4 cup skim milk
• 1⁄4 cup  vegetable oil
• 1  egg, beaten
• 1  tablespoon lemon juice
•  vegetable oil cooking spray
• 1⁄2 cup  sifted powdered sugar
• 1 1⁄2 teaspoons lemon juice

Directions

1. Combine first 6 ingredients in large bowl; make a well in center of mixture. Combine skim milk, vegetable oil, egg and 1 TBL lemon juice; add mixture to well in dry ingredients, stirring just until moistened.
2. Pour batter into an 8 ½ x4 ½ x3-inch loaf pan coated with cooking spray. Bake at 400 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan and let cool on wire rack.
3. Combine powdered sugar and 1 ½ tsp lemon juice; drizzle glaze over bread.