Lemon Poppy Seed Loaf

Print Recipe

Prep Time 10

Cook Time 40

Course Appetizer, Breakfast, Dessert

Cuisine American

Servings Slices

Equipment

mixing bowl
loaf pan

Ingredients

3/4 cup full fat greek yogurt
1/2 cup olive oil
2 room temperature eggs
1/4 cup freshly squeezed lemon juice
1 tbsp lemon zest
1/4 cup maple syrup
1 tsp vanilla
2 cup All purpose GF flour *see note below
2 tsp baking powder
1/2 tsp salt
2 tbsp poppy seeds

Lemon Drizzle

1/4 cup powdered sugar
3 tbsp fresh lemon juice
1 tbsp water If you need the drizzle thinner

Instructions

Preheat oven to 350.
In a large bowl, mix the wet ingredients until just combined
Stir in the dry ingredients. Careful not to over mix.
Pour into a lined or greased bread tin. Bake for 40 to 45 minutes. Mine takes 40, until a toothpick comes out clean. Remove and cool for 5 minutes in tin.
While it's cooling, sift the powdered sugar into a bowl. Mix the lemon juice and a little water if needed. Drizzle over warm bread. Allow bread to cool for at least another 10 minutes, in the tin to let it set.

Notes

*I use a GF flour but regular all purpose works fine.

**Remember to spoon flour into measuring cup and not to scoop directly into your flour bag/container with the measuring cup. Scooping directly in results in too much flour

Keyword banana bread, bread, healthy, lemon, loaf, poppy seed