Lemon Poppyseed Bread

Preparation:  15 min. Cooking: 60 min. Total: 75 min.
Recipe photo
  • 2 Cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 Cup granulated sugar
  • 2 large eggs
  • 1 Cup buttermilk , chilled
  • 1/2 Cup unsalted butter , melted and cooled
  • 1 tsp lemon extract
  • 2 tsp grated lemon zest
  • 2 Tbsp poppy seeds
Preheat oven to 350 ℉. Prepare one 5x9 inch loaf pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.

Batter:

In a medium mixing bowl, sift together flour, baking powder, and salt. Set aside.

In a large bowl, combine sugar, eggs, buttermilk, melted butter, lemon extract, lemon zest, and poppy seed; whisk together until well blended. Add flour mixture; stir just until blended.
Bake: Pour batter in the loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.
Calories
490 Cal
Fat
20 g
Carbs
69 g
Protein
8.9 g
Fiber
1.5 g
Sugar
36 g
Cholesterol
120 mg
Sodium
410 mg


Nutrients

Fiber     1.5 g
Fat     20 g
Sugar     36 g
Carbs     69 g
Protein     8.9 g
Calories     490 Cal

Fats

Fat, Poly     2.1 g
Fat, Mono     5.4 g
Fat, Sat     11 g
Fat, Trans     0.1 g
Fat, Percent     37 %

Vitamins

Vitamin, K     2.3 mcg     1.9 %
Vitamin, A     600 IU     20 %
Vitamin, B12     0.3 mcg     14 %
Niacin     2.6 mg     16 %
Riboflavin     0.4 mg     31 %
Vitamin, C     1.6 mg     1.8 %
Vitamin, D     6.9 IU     1.2 %
Vitamin, B6     0.1 mg     4.3 %
Vitamin, E     0.8 mg     5.1 %
Panto, Acid     0.4 mg     8.2 %
Choline     53 mg     9.7 %
Thiamin     0.4 mg     32 %

Minerals

Calcium     240 mcg     24 %
Phosphorus     300 mg     42 %
Magnesium     28 mg     6.6 %
Copper     0.1 mcg     13 %
Fluoride     1.8 mcg     46 %
Zinc     0.9 mg     8.3 %
Cholesterol     120 mg     0.3 %
Sodium     410 mg     28 %
Selenium     20 mcg     37 %
Manganese     0.5 mg     7 %
Potassium     170 mg     3.7 %
Iron     2.7 mg     33 %