Lemon Poppyseed Yogurt Bread

makes 4 mini loaves OR 1 regular loaf


For the bread

  • 1-1/2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1-1/4 c. vanilla yogurt
  • 1 c. sugar
  • 3 eggs
  • 2 T. lemon zest
  • 1 tsp. vanilla extract
  • 1/4 tsp. lemon extract
  • 1/2 c. olive oil
  • 2 T. poppy seeds

For the glaze

  • 1/2 c. lemon juice
  • 1/4 c. sugar
  • 1 T. honey

Preheat oven to 350 F and coat mini loaf pans with nonstick cooking spray. 


Whisk together flour, powder and salt; set aside. In separate bowl, whisk together yogurt, sugar, eggs, zest and extracts. Whisk in oil and seeds. Pour into loaf pans. Bake 20-25 minutes or until edges are golden and top springs back when touched lightly. Allow to cool. 


For the glaze, combine juice, sugar and honey in small saucepan. Heat on medium low until sugar is dissolved. Bring mixture to a boil and then reduce to a simmer for 7-8 minutes or until slightly thickened. Allow to cool slightly then pour over loaves and serve. 


Source: Adapted from Novice Baker

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