How I haven't posted this recipe is beyond me...
Lemon Poppyseed Bread is probably my most favorite type of bread
and this recipe is the one my mom used growing up.
Simple and absolutely delicious!
3/4 cup sugar
2 eggs
1/2 cup milk
1 Tbsp. Lemon extract
1/2 cup butter (melted & cooled)
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 Tbsp. poppyseeds
Preheat oven to 350 degrees
Grease and flour bread pan.
Combine the sugar and eggs - beat until fluffy.
Slowly beat in milk.
Add the melted and cooled butter and lemon extract - blend well.
Stir together flour, baking powder, baking soda, and salt - add to sugar mixture.
Stir in poppy seeds until just blended.
Bake at 325 for 50-60 minutes - DO NOT overbake!
yields: 1 loaf
(suggestion: double or triple the recipe and freeze the other loaves...
then take the loaf out to defrost and you'll have fresh bread whenever you like!)
Lemon Poppyseed Bread is probably my most favorite type of bread
and this recipe is the one my mom used growing up.
Simple and absolutely delicious!
3/4 cup sugar
2 eggs
1/2 cup milk
1 Tbsp. Lemon extract
1/2 cup butter (melted & cooled)
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 Tbsp. poppyseeds
Preheat oven to 350 degrees
Grease and flour bread pan.
Combine the sugar and eggs - beat until fluffy.
Slowly beat in milk.
Add the melted and cooled butter and lemon extract - blend well.
Stir together flour, baking powder, baking soda, and salt - add to sugar mixture.
Stir in poppy seeds until just blended.
Bake at 325 for 50-60 minutes - DO NOT overbake!
yields: 1 loaf
(suggestion: double or triple the recipe and freeze the other loaves...
then take the loaf out to defrost and you'll have fresh bread whenever you like!)
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