Poppy Seed Lemon Loaves

Poppy Seed Lemon Loaves

"These light golden loaves have just a hint of almond flavor mixed in with the lemon."
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Ingredients

50 m servings
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Original recipe yields 10 servings

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Directions

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  1. In a bowl, combine the flour, sugar, poppy seeds, baking soda and lemon peel. Combine the remaining ingredients; stir into dry ingredients just until moistened. Spoon into two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Footnotes

  • Editor's Note:The baked bread may be frozen for up to 2 months.

Reviews

33
  1. 39 Ratings

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Most helpful positive review

This is a very simple and tasty recipe! I did make a couple of changes to suit my health-nut side, although I think the original recipe would be a winner even without my changes. First, I omi...

Most helpful critical review

Good, moist muffins (I didn't have the right size loaf pans), but not nearly enough lemon flavor, even after I added lemon extract. I did have to sub sour cream for the yogurt. Maybe next time I...

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This is a very simple and tasty recipe! I did make a couple of changes to suit my health-nut side, although I think the original recipe would be a winner even without my changes. First, I omi...

DELICIOUS!! I made these into mini-muffins and they turned out so tender and fluffy!! I subbed plain yogurt with lemon yogurt, added a little lemon juice, and doubled the lemon zest. Baked fo...

After reading other reviews, I decided to use the zest from one large lemon and all of its juice to increase the lemon flavor. Added blueberries, and also used Greek yogurt because that's what ...

I love this recipe. I've made this several times and altered to add the following for a more pronounced lemon flavor: 4T lemon juice, 1T of sour cream (and sometimes cream cheese!), 1/2 tsp salt...

This would deserve a 5-star rating if the lemon was stronger. The bread/recipe itself was wonderful and baked beautifully. It just needed more flavor. I DID realize I didn't have almond extract,...

Good, moist muffins (I didn't have the right size loaf pans), but not nearly enough lemon flavor, even after I added lemon extract. I did have to sub sour cream for the yogurt. Maybe next time I...

With certain changes, it's still 5 stars. It's a great lemon poppy seed loaf either way. Anyway, the changes I made: lemon zest from 2 lemons lemon flavored yogurt instead of plain canola oil i...

This was a very nice recipe. I made six muffins instead of two small loaves, baked for 25-30 minutes. Like another reviewer, next time I'll probably add more lemon peel or some lemon extract. ...

This was average. As others pointed out, a 1/2t lemon "peel" isn't going to do much. I used 1t lemon extract, and there still wasn't a noticable lemon flavor. Perhaps the vanilla and almond extr...

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