From Eat, Shrink and Be Merry – page 162.
I have made this lemon poppy seed loaf at least 4 times (that’s what happens when you buy too many poppy seeds)! It great every time; however, I think I do like the banana bread better. Maybe because the banana bread has chocolate chips in it… anyway, I do suggest trying this one for yourself. Again I use all whole wheat flour and I never have lemon zest so I just add a touch more lemon juice – I also always just use the lemon juice from a bottle. I love that this recipe is so basic and I always have the ingredients in the house.
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup oat bran
1 tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1 cup 2% milk
1/4 melted butter or vegetable oil
2 tbsp fresh lemon juice
2 tsp grated lemon zest
1. Preheat oven to 350. Spray 8×4 load pan with cooking spray and set aside.
2. Mix flour, sugar, oat bran, poppy seeds, baking powder and salt together.
3. In a separate bowl mix together milk, butter, egg, lemon juice and lemon zest. Add the wet ingredients to the dry just until dry ingredients are moist. Spread batter in pan and baked for 40-35 minutes. Until the loaf is golden brown and toothpick comes clean.
4. Cool and enjoy! Keep leftovers covered with plastic wrap and store at room temperate.
Nutritional Information per one slice of Low Calorie Lemon Loaf
12 slices per loaf
161 calories, 5.3 grams of fat, 27 grams of carbohydrates, 1.1 grams of fiber, 4 grams of protein