Light and Lemony Poppy Seed Bread

The sun has been shining a lot lately, and I have been craving a light snack to get me in the mood for spring. So, I thought of lemons…

…and then I thought of how good lemony bread is…and how moist it is…oh my.

Lemons are lovely. Not only do they taste great, but they are also used in household products because of their superior cleansing properties. Think these properties only relate to the home?? No way! Lemons are also known for their internal cleansing abilities. Eating lemons helps cleanse the bloodstream and the liver, and also helps in balancing your body’s pH levels and promote healing in your body! Talk about a superfood! I recommend making this yummy bread, and then sitting and enjoying it with a cold glass of ice water with sliced lemons. Rid your body of impurities, you deserve it!

Because I felt like baking something healthy, I also calculated the nutritional value for these bad-boys. This bread makes 1 loaf, and should be cut into 12 slices. Each piece is 3 weight watchers points per slice and:
161 calories, 5.3g total fat, 4g protein, 27g carbohydrates, 1.1g fiber, 30mg cholesterol, and 197 mg sodium.

Let’s start baking! This recipe comes from the Eat, Shrink, and Be Merry Cookbook.

Ingredients:
1 1/4 cups all-purpose flour
3/4 cups granulated sugar
1/2 cups oat bran
1 tbsp poppyseeds
2 tsp baking powder
1/2 tsp salt
1 cup 2% milk (skim would make it even less calories!)
1/4 cup vegetable oil
1 egg
3 tbsp freshly squeezed lemon juice
2 tsp lemon zest

Directions:
1. Preheat oven to 350 F. Spray an 8 x 4-inch loaf pan with cooking spray and set aside.
2. In a large bowl, mix together flour, sugar, oat bran, poppy seeds, baking powder, and salt.


3. In a medium bowl, whisk together milk, butter, egg, lemon juice, and lemon zest. Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.


4. Spread batter in prepared pan. Bake for 40 to 45 minutes, or until loaf is light golden brown and a toothpick in the centre comes out clean. Cool loaf pan on a wire rack for 10 minutes.

5. Remove loaf from pan and cool completely on rack. Cover with plastic wrap and store at room temperature OR the fridge (sometimes people enjoy chilled lemon bread).

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Comments

  1. That’s such an appealing recipe for the first day of spring!Looks just delicious. I adore poppy seeds and they go so exceptionally well with citrus. I’ve been pondering making something lemony today . . .

  2. It’s baking in the oven right now! Can’t wait to taste :)

  3. This is super cool! I have put avocado in a lot of things as it doesn’t have the most overpowering flavor, particularly when paired with other fruits/vegetables, but of course! It’s creaminess is appropriate for some chocolate pudding! Yum! I know my girls would go crazy over your recipe. Thanks for sharing!

  4. Great recipe! The bread came out light, fluffy, and with a lot of lemon flavor! This one is a keeper!

  5. I know its been ages since this has been posted but I just came across this today. I so want t make this but I dont have oat bran and doubt I’ll get around to buying it soon. Can I use something else in place of it. Oatmeal maybe? I have the quick cooking ones at home.

    • Hey Anna! Not a problem, I remember this recipe well, and it’s lovely! Instead of oat bran, grind up the quick cooking oats you have on hand (with a coffee grinder or something like it) and that should be all you need. Enjoy!

  6. My boyfriend’s favorite quick bread and muffin is lemon poppy seed, so I decided to make this for him. I am a nutrition student so I am always looking for healthy recipes that aren’t too low calorie to have no flavor or too complicated… this recipe is perfect! it was delicious, low calorie and easy to make. Thank you for sharing this!

Trackbacks

  1. […] I’m by myself. When I’m baking for myself I tend to bake healthy foods – such as Light and Lemony Poppyseed Bread, Energy-Packed Granola Bars, and this oatmeal banana […]

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