Lemon Almond Poppyseed Quick Bread

• portions: 12 servings
• temps actif: 10 minutes
• temps total: 50 minutes

Ingrédients

1 ½ cups all-purpose flour

1 ¼ cups granulated sugar

½ teaspoon salt

1 teaspoon baking powder

1 tablespoon poppy seeds

¾ cup milk

½ cup + 1 tablespoon vegetable oil

2 beaten large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

2 tablespoons lemon zest

½ cup powdered sugar

1 tablespoon heavy cream

1 tablespoon lemon juice

¼ cup sliced almonds

Instructions

prep

Preheat oven to 350 degrees Fahrenheit. Spray two 7x3 inch loaf pans with non-stick cooking spray and set aside. (You can also use a 9x5-inch loaf pan, baking time needs to be increased).

whisk

In a large bowl add 1 ½ cups all-purpose flour, 1 ¼ cups granulated sugar, ½ teaspoon salt, 1 teaspoon baking powder, and 1 tablespoon poppy seeds whisk to combine. In a separate bowl add the ¾ cup milk, ½ cup + 1 tablespoon vegetable oil, 2 beaten large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 2 tablespoons lemon zest.

bake

Add the milk mixture to the flour mixture and mix until incorporated. Pour the batter into loaf pans and bake for 40-45 minutes or until a toothpick comes out clean. Remove and let the bread cool.

Lemon Almond Glaze:

glaze

Whisk together ½ cup powdered sugar, 1 tablespoon heavy cream, and 1 tablespoon lemon juice. Drizzle over the cooled bread and top with ¼ cup sliced almonds.

Nutrition

• Calories: 285 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 10 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 31 mg
• Sodium: 115 mg
• Glucides Totaux: 40 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 27 g
• Protéines: 4 g