Lemon Poppy Seed Bread

• 1 1/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup oat bran
• 1 Tbsp poppy seeds
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter or vegetable oil
• 1 egg
• 2 Tbsp freshly squeezed lemon juice
• 2 tsp grated lemon zest

Preheat oven to 350°. Spray an 8X4-inch loaf pan with cooking spray and set aside.

In a large bowl, combine flour, sugar, oat bran, poppy seeds, baking powder and salt.

In a medium bowl, whisk together milk, butter, egg, lemon juice and lemon zest. Add wet ingredients to dry ingredients and mix just until moistened. Spread batter in prepared pan. Bake for 40 to 45 minutes or until loaf is light golden brown & a toothpick inserted in the center of the loaf comes out clean.

Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack. Cover with plastic wrap and store at room temp or in the refrigerator.

Makes 1 loaf.

Recipe Notes: This recipe is great. It’s light & lemony and it isn’t too sweet.

I know I am a bit stuck on my “Eat, Shrink and Be Merry” cookbook but it’s because the recipes always turn out so well. I used oil instead of melted butter. Other than that, I stuck to the recipe. Both Dewey and I give this a big thumbs up.

Visit Shan to see what else is Cooking on this fine Wednesday.