Lemon Poppy Seed Loaf

This is a bread good for breakfast or tea. I love the little crunch from the poppy seeds and give a slightly nutty aroma. This bread is not too sweet and it’s just right with your favourite jam or butter.

I am not sure if this is true but I heard that poppy seeds are banned in Singapore because they are suspected to contain some traces of morphine! Any Singaporeans able to confirm this?

This recipe yields two loaves of bread. If it’s too much for your family, you may freeze one loaf for later consumption. To freeze it, you just need to wrap tightly in plastic wrap and keep in an air tight container or ziplock bag.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup poppy seeds (or 1 cup sesame seeds)
• 3 eggs
• 1 cup oil
• 1 cup sugar
• 2 cups yogurt (lemon yogurt if you can find it)
• 2 tablespoons lemon juice (preferably fresh squeezed)

Click on link below for cooking instructions.

Instructions

Preheat the oven to 325F.

Sift together the flour, salt, soda and baking powder.

Stir in the poppy or sesame seeds.

Beat the eggs in a large bowl. Add the oil and sugar; cream well.

Add in the yogurt and lemon juice and mix well.

Add in the sifted dry ingredients and mix well.

Pour the batter into 2 greased or parchment lined loaf pans or 1 large bundt pan. Bake in a 325F oven for 1 hour.

Categorized Under: Quick Bread

Tagged Under: Bread • Poppy Seed • Recipe