Name: Lemon Raspberry Poppyseed Bread Recipe
Prep time: 10 min
Cook time: 55 min
Yield: 8
Ingredients: 1½ cups all purpose flour; 2 tsp baking powder; ¼ tsp kosher salt; 1 cup low fat buttermilk; 1¼ cups sugar; 3 large eggs; 2 tsp lemon zest; ½ tsp vanilla extract; ½ cup Vegetable Oil; 2 tbsp poppyseeds; 1 cup fresh raspberries; For Lemon Glaze:; ½ cup powdered sugar; 2 tsp lemon zest; 2 tsp lemon juice; 1 tsp milk

How To Make Lemon Raspberry Poppyseed Bread

Fresh raspberries add a burst of sweetness to every bite of this poppyseed bread. Everything is glazed in a zesty lemon glaze.

Preparation: 10 minutes

Cooking: 55 minutes

Total: 1 hour 5 minutes

Serves:

Ingredients

1½cupsall purpose flour,(+ 1 tbsp all purpose flour), divided
2tspbaking powder
¼tspkosher salt
1cuplow fat buttermilk
1¼cupssugar
3largeeggs
2tsplemon zest,(about 1 large lemon), grated
½tspvanilla extract
½cupvegetable oil
2tbsppoppyseeds
1cupfresh raspberries

For Lemon Glaze:

½cuppowdered sugar
2tsplemon zest,grated
2tsplemon juice
1tspmilk

Instructions

Preheat oven to 350 degrees F and grease the sides and bottom of one 9×5-inch loaf pan.
In a large bowl combine 1½ cups flour, baking powder, and salt. In another bowl, combine buttermilk, sugar, eggs, lemon zest, vanilla, vegetable oil, and poppyseeds. Whisk to combine and pour into the dry ingredients and combine.
Toss the fresh raspberries lightly in the 1 Tablespoon of flour to coat. Gently fold them into the batter. Pour into the greased loaf pan.
Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.
To make the lemon glaze, whisk together powdered sugar, lemon zest, lemon juice, and milk. Drizzle over the top of the cooled bread.