Lemon Poppyseed Yogurt Bread

Every morning when I open my fridge, sitting right beside that head of cauliflower and bag of carrots, is a giant tub of vanilla yogurt just staring me down. Like it has any business looking at me like that. I've eaten most of it with chopped fresh fruit or mixed up in a smoothie, but I need more variety!

So sweet bread it is.

These cute little mini loaves are practically healthy, packed with fresh lemon juice, yogurt and olive oil. And they're so soft and moist with a gentle lemon flavor with the glaze giving them a nice, tangy punch. Mmm!

Serve this bread up for a lovely brunch sometime. And please invite me. 

Lemon Poppyseed Yogurt Bread [click to print]
makes 4 mini loaves OR 1 regular loaf


For the bread

• 1-1/2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1-1/4 c. vanilla yogurt
• 1 c. sugar
• 3 eggs
• 2 T. lemon zest
• 1 tsp. vanilla extract
• 1/4 tsp. lemon extract
• 1/2 c. olive oil
• 2 T. poppy seeds

For the glaze

• 1/2 c. lemon juice
• 1/4 c. sugar
• 1 T. honey

Preheat oven to 350 F and coat mini loaf pans with nonstick cooking spray. 

Whisk together flour, powder and salt; set aside. In separate bowl, whisk together yogurt, sugar, eggs, zest and extracts. Whisk in oil and seeds. Pour into loaf pans. Bake 20-25 minutes or until edges are golden and top springs back when touched lightly. Allow to cool. 

For the glaze, combine juice, sugar and honey in small saucepan. Heat on medium low until sugar is dissolved. Bring mixture to a boil and then reduce to a simmer for 7-8 minutes or until slightly thickened. Allow to cool slightly then pour over loaves and serve. 

Source: Adapted from Novice Baker