Lemon-poppy seed duo reunites
Instead of pairing in a muffin, classic combo is rolled into this healthful bread
This brightly lemony quick bread, punctuated with gently crunchy poppy seeds, is sweet and tender enough to satisfy a cake craving, but it does so in a much better-for-you way.
It is made with healthful olive oil, mostly of whole-grain flour and has much less refined sugar than similar recipes. The loaf is sweetened in part with honey, which not only lends a rich flavour and some antioxidant power, it also makes for an ultra-moist crumb. Because honey increases browning, the cake bakes at a lower temperature, which makes the top turn out level rather than with a high crown. But what you forgo in height you more than make up for with a gloriously deep golden-brown, caramelized crust.
To let the lemon flavour come through clearly and cleanly, I recommend using both honey and olive oil that are mild and light in taste and colour. This recipe is the perfect afternoon pick-me-up to enjoy with a cup of tea or to serve as part of a brunch spread.
Lemon Poppyseed Bread
MAKES 10 SERVINGS (ONE 9-BY-5-INCH LOAF OR TWO 5½-BY-3-INCH LOAVES)
1/3 cup olive oil, plus more for greasing the pan
1 cup whole-wheat pastry flour or regular whole-wheat flour
½ cup all-purpose flour 1 teaspoon baking powder ½ tsp baking soda
¼ tsp salt
2/3 cup granulated sugar
1/3 cup honey
2 large eggs
2 tablespoons freshly grated lemon zest (from about 3 large lemons)
½ tsp vanilla extract
1/3 cup buttermilk, well shaken
3 tbsp fresh lemon juice
2 tbsp poppy seeds
Preheat the oven to 325 degrees. Brush or spray a 9-by-5-inch loaf pan with a little oil. Cut a piece of parchment paper to fit the bottom of the pan and place it inside.
Whisk together the whole wheat and all-purpose flours, baking powder, baking soda and salt in a mixing bowl.
Whisk together the sugar, honey, the 1/3 cup of oil and the eggs in a separate bowl until well incorporated, then stir in the lemon zest and vanilla extract.
Combine the buttermilk and lemon juice in a liquid measuring cup.
Alternate adding the dry ingredients and then the buttermilk mixture to the egg mixture, in two batches each, stirring after each addition until just incorporated. Gently stir in the poppy seeds.
Pour the batter into the pan, spreading it evenly. Bake (middle rack) for 40 to 45 minutes, until browned and a wooden skewer inserted into centre comes out clean. (The small loaves may need less baking time, and may dome slightly.) Let cool in the pan for 15 minutes, then dislodge from the pan (and paper) and transfer to a wire rack to cool completely before serving or storing.
Per serving: 250 calories, 4 grams protein, 38 g carbohydrates, 10 g fat, 2 g saturated fat, 40 milligrams cholesterol, 140 mg sodium, 2 g dietary fibre, 23 g sugar