Full of citrus flavor with a most, light texture, this loaf is perfect for a spring brunch. Citrus is a flavor powerhouse for all foods and its great in almost any recipe. This whole grain loaf with Greek yogurt and olive oil provides you a nutrition, yet delicious, loaf perfect for slow mornings with coffee and/or tea.

Olive Oil Lemon Poppy Seed Loaf, 1 loaf
1 1/2 cups whole wheat pastry flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup lemon juice
1 cup plain Greek yogurt
3 eggs
1/2 cup extra virgin olive oil
1 1/2 Tbsp. poppy seeds

Preheat oven to 350 degrees. Spray a loaf pan with nonstick spray. In a mixing bowl, whisk together flour, baking powder, baking soda and salt. Using a mixing, beat together sugar, lemon juice, and yogurt until well blended. Add one egg at a time to the lemon sugar mixture. Then slowly add in the olive oil. Beat until creamy. Slowly add in the flour mixture. Beat until smooth. Fold in poppy seeds. Pour into loaf pan and bake for 50-60 minutes. Let loaf pan cool on a baking rack for 10-15 minutes, then turn loaf out onto rack and turn right side up.

Be Well,

Kristin

For a printable version of this recipe, click here: Olive Oil Lemon Poppy Seed Loaf
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