mg<\/span><\/span><\/p>\n<\/div>\n\n\t\tNutritional information not guaranteed to be accurate\n\t<\/p>\n
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How to Make Lemon Poppy Seed Bread<\/h2>\n\n- Preheat the oven to 350\u00b0F and coat an 8.5\u00d74.5\u201d loaf pan with nonstick baking spray (I like the kind with flour in it). You can also use an 8\u00d74\u201d loaf pan.<\/li>\n
- In a large mixing bowl, whisk the flour, sugar, baking powder, and salt.<\/li>\n
- Whisk the eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small mixing bowl. Pour the wet ingredients into the dry ingredients and stir just until the batter forms. Stir in the poppyseeds.<\/li>\n
- Pour the batter into the prepared loaf pan and bake it for 35 to 45 minutes. The lemon quick bread is done when a toothpick inserted just off the center comes out mostly clean.<\/li>\n
- Cool the bread before adding the glaze.<\/li>\n
- To make the glaze, place the powdered sugar in a bowl. Add the lemon juice one tablespoon at a time and whisk until you get consistency for drizzling. Drizzle the glaze over the top of the cooled loaf.<\/li>\n<\/ol>\n<\/div>\n
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FAQ<\/h2>\n\n
Do you have to soak poppy seeds before baking?<\/strong> <\/p>\nIf you\u2019re buying them in the baking or spice aisle, no you don\u2019t have to do anything to prep the poppyseeds.<\/p>\n<\/p><\/div>\n
Do poppy seeds go bad?<\/strong> <\/p>\nIf they are stored in an airtight container in a cool, dry place, they can last up to three to four years. They do lose their flavor over time, so it\u2019s always good to check how old they are before using them in a recipe.<\/p>\n<\/p><\/div>\n
Why is my bread flat?<\/strong> <\/p>\nIf your baking powder is expired, your bread will be flat. So always check the date before using it and buy fresh baking powder if it\u2019s passed its date. Your bread could also be flat if you use the wrong-sized loaf pan. The best pan to use is 8.5\u00d74.5\u2033 or 8\u00d74\u2033.<\/p>\n<\/p><\/div>\n
Why does my quick bread have a crack?<\/strong> <\/p>\nIt\u2019s totally normal for a quick bread to crack on top while baking. It happens because the top of the loaf bakes faster than the middle. Once the top starts to firm up, the batter underneath pushes up as it rises, causing the top to crack.<\/p>\n<\/p><\/div>\n
How to know when quick bread is done baking?<\/strong> <\/p>\nThe best way to tell is with a toothpick. Insert it into the crack on top of the bread. There should only be a few moist crumbs sticking to it when you pull it out.<\/p>\n<\/p><\/div>\n
How to substitute for evaporated milk?<\/strong> <\/p>\nI don\u2019t recommend substituting the evaporated milk for this lemon poppyseed bread. A typical sub is to use eight ounces of milk, but the bread may not be as good if you do this.<\/p>\n<\/p><\/div>\n
How to store lemon poppy seed bread?<\/strong> <\/p>\nStore this covered on the counter for about 3 days, or in the refrigerator for 4 days. <\/p>\n<\/p><\/div>\n
Can you freeze lemon poppy seed bread?<\/strong> <\/p>\nFreeze the quick bread for up to 3 months, tightly wrapped.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n\n\nLemon Recipes We Love<\/h2>\n<\/header>\n<\/section>\n<\/div>\n
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