Recipe Re-do: Lemon Poppyseed Loaf

It's been five years since I updated this recipe and my love for poppy seeds is unchanged. This time around, I'm excited to introduce them to my 11 month old so she can develop a love for them too. I used five different citrus flavors - lemon zest, orange zest, lemon juice, lemon extract AND lemon yogurt, so I am excited for all the lemon-y flavor.

I've also moved since I last updated this recipe, and there must be something different about my oven, because it took a little bit longer to bake. I will just have to repeat this again soon and verify that it needs closer to 50 minutes.

INGREDIENTS

1/2 cup all-purpose flour
1/2 cup whole wheat or oat flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
Freshly grated zest of 2 large lemons
1/2 orange zest
3/4 cup Greek or other strained yogurt
1 cup granulated sugar
2 large eggs, lightly beaten
1/4 cup poppy seeds
1/3 cup avocado oil
1/2 lemon's juice
1 teaspoon lemon extract
2 1/2 tablespoons milk or milk alternative
1/2 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan or line with parchment paper.

Whisk together flour, baking powder and salt in a small bowl. Set aside.

Place orange/ lemon zest, yogurt, sugar, eggs, poppy seeds, oil, lemon juice, lemon extract, milk and vanilla extract in a large bowl and whisk until combined. Gently fold flour mixture into yogurt mixture until just combined. (Batter will look lumpy.)

Pour batter into pan and bake for 45-50 minutes or until toothpick inserted in the center of the loaf comes out clean.


Allergens: wheat, gluten, milk, egg, nuts
Nutrition (1/8 loaf): 330 calories, 17 g fat, 2 g saturated fat, 51 mg cholesterol, 227 mg sodium, 133 mg potassium, 39 g carbohydrates, 2 g fiber, 27 g sugar, 6 g protein, 3% vitamin A, 2% vitamin C, 20% calcium, 8% iron, 25% vitamin, 15% manganese, 12% phosphorous
Cost: TBD

P.S. For a blueberry loaf, replace poppy seeds with 1-1 1/2 cups of bluberries, dusted with flour to keep them from sinking in the batter (see: https://www.jocooks.com/recipes/lemon-blueberry-yogurt-loaf/)

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