Lemon Poppyseed Bread

Thank you so much to everyone who has been praying for our baby and for us! My doctor had to reschedule my appointment until later this afternoon so I’m excited to hear what he has to say after a checkup. Cam and Nana Beth have taken the best care of baby girl and I (I’m so thankful — it’s been the most restful week I’ve maybe ever had, just as my doctor ordered) and I’ve been staring at this basket of beautiful tulips from my spot on the couch that have lasted all week.

This delicious bread is based off my recipe for muffins (Blueberry Lemon Yogurt Muffins with Cinnamon Sugar Topping & Banana Chocolate Yogurt Muffins) but with Springtime in full bloom here, I’ve been craving lemon and poppyseed for this upcoming Easter week. It would even be great for Easter brunch or breakfast with a cup of coffee. For my gluten-free friends, you can easily replace the flour for GF all-purpose flour. Now if only you could come over and sit outside with us!

Lemon Poppyseed Bread
{makes 1 loaf}

1 lemon, squeezed juice + zest
1/2 C whole greek yogurt 
1/4 C poppyseeds
1 1/2 C flour
1/2 C olive oil
1 egg
1 C sugar
1/2 teaspoon sea salt
1 tsp baking powder
1 tablespoon vanilla extract

For anyone in or coming to the Monterey/Carmel area, I found those darling saucers and teacups from my favorite benefit/thrift store in the area: Yellow Brick Road.

Preheat the oven to 350 degrees F.

Whisk the egg with the olive oil and add in the greek yogurt. Stir in the flour, sugar, salt, baking powder and vanilla, until just combined. Be careful not to stir too much. Gently fold in the squeezed lemon juice, lemon zest and poppyseeds.  Fill a greased bread pan with the batter at about 3/4 full. Bake for about 50-55 minutes (check on it around 45-50 minutes), or until you can place a knife in the middle and it comes out dry. Dust with powder sugar and a squeeze of lemon for added deliciousness.