Try one of our quick bread recipe from our collection.
bread freezes well and doubles easily.
Lemon Poppyseed Bread
6 T. butter softened
1 C. sugar
2 eggs beaten
grated peel of 1 lemon
1/2 C. milk
1 1/2 C. flour
1 t. baking powder
1/2 t. salt
3 T. poppyseeds
juice of 1 lemon
1/2 C. sugar
Heat oven to 350°F. In a large bowl, cream butter and sugar. Add eggs, lemon
peel and milk, blend well. In a separate bowl, combine flour, baking powder and
salt. Stir into the creamed mixture and blend well. Fold in poppyseeds.
Grease 2 small bread pans. Divide batter between them. Bake for about 45
Meanwhile in a small bowl, combine lemon juice and sugar. When loaves are done,
spoon glaze over them as they come out of the oven. When bread has absorbed all
the liquid, take out of pans and put on a rack. When cool, wrap in foil until