Oh heavenly moistness.
The secret is buttermilk
– and –
a sweet lemon glaze poured over the bread hot from the oven. Actually, it gets 2 layers of this awesomeness. Or awesome-sauce. But first we poke holes all over the top of it so it can really soak in.
Prepare to fight your family over the end pieces!
A quick question? Who’s accidentally under-baked a cake only to notice when it’s much too late to shove it back in the oven – and then, knowing it’s food safety wrong, still eaten all the cooked edges, only throwing away the gooey parts? My first run of this bread turned out like this. It was so good though that we all picked at it like birds. So wrong. Don’t do that. Those cooked bits were so good though I made the recipe again right away to tweak it and get it right. Then I rationalized making it one more time just for good measure.
I never thought anything would replace banana bread as my fave bread but this lemon poppy seed bread is like a million miles ahead of the banana bread. And that banana bread recipe is truly spectacular (and healthy)!
Also, just FYI because I had to ask on my Facebook page: poppy seeds are found in the baking aisle with the spices. Maybe everyone knows this but I was clueless and went up and down the aisles forever trying to figure it out.
- 2 large eggs
- 1 cup buttermilk
- ¼ cup olive oil
- zest + juice from 1 meyer lemon
- ½ cup unsweetened applesauce
- ⅔ cup sugar
- ½ cup sorghum flour
- ½ cup white rice flour
- ⅓ cup brown rice flour
- ½ cup tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- ⅓ cup sugar
- juice of 2 meyer lemons
- Preheat oven to 325 degrees. Grease and rice flour a 9x5-inch loaf pan.
- In a large mixing bowl whisk together eggs, buttermilk, olive oil, zest, lemon juice, applesauce, and sugar. Set aside.
- In small bowl combine sorghum flour, white rice flour, brown rice flour, tapioca flour, xanthan gum, baking powder, baking soda, salt, and poppy seeds.
- Whisk flour mixture into wet ingredients, combine well.
- Pour into prepared loaf pan and smooth out. Bake 50-60 minutes until deep golden brown.
- Meanwhile prepare glaze. In small bowl whisk together sugar and lemon juice. The sugar will not completely dissolve and that's ok.
- Immediately after the bread comes out of the oven, use a skewer or knife to poke holes all over the loaf. Give the glaze a stir and pour approximately half of the glaze over the top. Allow to soak in a few moments. You can even use a pastry brush to get the glaze that's welled up on the sides back up and on to the top of the bread. Pour remaining glaze over the top.
- Allow to cool completely before removing from pan.