Sunday, June 2, 2013

Lemon Poppy Seed Bread - w/ Greek Yogurt

Lemon poppy seed.   Everyone likes it.  You can make it anytime of the year, in a variety of different forms - muffins, bread, cupcakes, cakes.....  The only downside to this longtime favorite, is the residual poppy seed that you have in your teeth for 4 hours before anyone tells you about it.  
I am super excited about this recipe. I made some substitutions to the original- greek yogurt for some of the butter and coconut oil (my new favorite thing) instead of vegetable oil and I was very happy with the result.  

1/4 cup butter, softened
3/4 cup granulated white sugar
1/2 cup coconut oil
2 eggs
1/2 cup greek yogurt
1 tbs lemon zest (two lemons)
2 tbs lemon juice
2/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 tbs poppy seeds

1/4 cup lemon juice (1 lemon)
1/4 powdered sugar 

Preheat oven to 350 degrees and generously grease a bread pan.  In a large bowl, whisk together flour, baking powder, salt, and poppy seeds.  Set aside.  Cream butter and sugar in a standing mixer.  Add in oil, eggs, yogurt, lemon zest, & lemon juice.  Mix until smooth. Gradually add the dry mixture into the wet mixture and mix until smooth. 

Pour the batter into the prepared bread pan and bake until a toothpick inserted in the center comes out clean (50 minutes for me, but could be anywhere from 50 to 60 minutes). 

For the glaze, whisk the lemon juice and powdered sugar together until smooth.  Pour the glaze over the bread, when it is removed from the oven, letting it seep into and around the bread. Allow the bread to cool for 15 minutes, remove it from the pan and let it cool completely on a wire rack.

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