Skinny Minny Lemon Poppy Seed Bread Fruit Loop Bread Recipes

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.
• Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes.
• Cool bread completely in the pan set on a wire rack. *Feel free to drizzle with glaze (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture.*
• *This doesn't yield a lot of glaze- just a light layer. Feel free to double the glaze if you want more.* Whisk the confectioners' sugar and lemon juice together. Drizzle over bread while it's still warm in the loaf pan or after it cools.
• Slice and serve. Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.

SKINNY MINNY LEMON POPPY SEED BREAD (FRUIT LOOP BREAD)

Steps:

• squeeze juice from 2 lemons (you should get 1/3 cup). use the rinds to get your zest.
• combine all ingredients and mix.
• bake in an 8 inches loaf pan sprayed with cooking spray for 30 minute at 350.

LEMON POPPY SEED PISTACHIO BREAD

Steps:

• Grease the bottom and sides of a standard loaf pan and preheat the oven to 350°F.
• In a medium bowl stir together the flour, sugar and baking powder. Make a well in the center of the flour mixture and set aside.
• In another bowl, combine the egg, milk, oil and lemon juice and zest. Add this mixture all at once to the flour mixture and stir just until moistened. Fold in the nuts and poppy seeds. Spoon the batter into the prepared pan.
• Bake for 55 minutes or until a toothpick inserted near the center comes out clean.
• If desired, stir together the extra 2 tablespoons of lemon juice and 1 tablespoon of sugar. While the bread is still in the pan, brush the mixture over the top of the loaf.
• Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a wire rack.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
• In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
• Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack. Mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest, if desired.

QUICK LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8x4 inch loaf pans.
• In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into two greased 8x4 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
• Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
• Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
• Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

POPPY SEED LEMON BREAD

Steps:

• In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., In a small bowl, combine nutmeg butter ingredients; beat until blended. Refrigerate until serving.