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).