Lemon Poppy Seed Loaf
Ingredients
- 3 cups @bobsredmill all-purpose flour
- 1 cup organic cane sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1 3/4 cup almond milk, unsweetened (warm)
- 1 cup refined coconut oil, melted
- 2 tsp vanilla extract
- 4 tbsp lemon juice
- 2 tbsp lemon zest
- 4 tbsp @bobsredmill poppy seeds
Glaze
- 1 cup organic powdered sugar
- 1-2 tbsp lemon juice
Preparation
Preheat oven to 350 degrees F and grease a 9"x 5" loaf pan with coconut oil and lightly dust with flour and set aside.
In a large bowl, whisk together warm almond milk, melted coconut oil, vanilla extract, lemon juice, and lemon zest.
Add cane sugar to the liquid and whisk, then add salt, baking powder, and mix.
Gradually add flour 1 cup at a time to the liquid, whisking in between.
Once the batter is mixed well and smooth, add 4 tablespoons of poppy seeds and mix until well incorporated.
Pour the batter into the greased pan and spread evenly.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for at least 10 minutes.
Glaze
Place powdered sugar and lemon juice in a small bowl and whisk together until smooth.
Pour the glaze on the loaf and spread it around to fully cover the top of the bread. Allow the glaze to harden for 15-20 minutes, then slice and enjoy.
