Lemon Poppy Seed Breakfast Loaf

This quick bread has lemon zest in the batter and a small amount of juice for a clear citrus flavor. Mix the wet and dry ingredients separately, then stir them together only until combined so the loaf stays tender. Use an 8 1/2-by-4 1/2-inch loaf pan.

Makes: 1 loaf, about 8 slices
Prep: 15 minutes
Cook: 50 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2/3 cup granulated sugar
• Zest of 2 lemons
• 2 large eggs
• 1/2 cup plain yogurt
• 1/3 cup neutral oil
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Method

1. Heat the oven to 350°F. Grease an 8 1/2-by-4 1/2-inch loaf pan and line the base with parchment.
2. Whisk the flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, rub the lemon zest into the sugar with your fingertips. Whisk in the eggs, yogurt, oil, lemon juice, and vanilla.
4. Add the dry ingredients to the wet ingredients. Fold just until the flour disappears, then scrape the batter into the pan.
5. Bake for 45 to 55 minutes. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
6. Cool in the pan for 15 minutes, then lift the loaf onto a rack and cool before slicing.

Variations

Use orange zest and juice instead of lemon, or replace the poppy seeds with 2 tablespoons of finely chopped toasted almonds.

Storage and reheating

Keep the fully cooled loaf wrapped at room temperature for up to 2 days, or refrigerate slices in a covered container for up to 4 days. Warm a slice briefly in a toaster oven.

Read the breakfast prep guide for early mornings and grocery list for a week of breakfasts when planning a baking day. Add the ingredients to the Lucru Home grocery list.