Lemon Poppy Seed Quick Bread

• 1 1/2 cups all-purpose gluten-free flour blend
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup poppy seeds
• Zest of 1 lemon
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract

Steps

1. 1 Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
2. 2 In a large bowl, whisk together flour, sugars, baking powder, salt, poppy seeds, and lemon zest.
3. 3 In another bowl, whisk melted butter, buttermilk, eggs, and vanilla extract until smooth.
4. 4 Pour wet ingredients into dry ingredients and stir just until combined.
5. 5 Pour batter into prepared loaf pan and smooth the top.
6. 6 Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
7. 7 Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Equipment

• 9x5 inch loaf pan
• Mixing bowls
• Whisk
• Measuring cups and spoons

Variations

• Add a streusel topping by mixing brown sugar, flour, and cold butter before baking.
• Incorporate a handful of fresh blueberries for a fruity twist.

Substitutions

• Substitute buttermilk with milk mixed with lemon juice.
• Use regular flour if gluten-free is not a concern.

Pairings

• Earl Grey tea
• Fresh berries

Nutrition

Tips

• For extra lemon flavor, brush the top of the bread with lemon glaze before serving.
• Store in an airtight container to keep it fresh longer.

Storage

Store wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Reheat slices in a toaster or oven for a few minutes.

Freezing: Freezes well for up to 3 months. Thaw at room temperature or warm in the oven.

Serving Suggestions

• Serve with a smear of butter and a cup of coffee for breakfast.
• Pair with fresh fruit for a light afternoon snack.

FAQ