Let's Get This Bread: Whole Wheat Lemon Poppyseed Bread
Updated: Jul 10, 2020
Breakfast: arguably the most important meal of the day. Which is probably why you should turn around now and go make some eggs or steel-cut oatmeal instead. Because if you don't back up your caboose right now, you're going to end up craving this tangy and sweet, perfectly moist lemon poppyseed bread. And then you're going to eat the entire the loaf right out of the oven. And then you're going to come back over here and blame us for eating enough poppyseed bread that would satisfy an entire family for a week. We don't want that now, do we?
But in all seriousness, this lemon and blackberry poppyseed bread (say that 5 times real fast) has some wonderful qualities, as it is filled with chia seeds, blackberries and lemon, and relies on whole wheat flour and coconut oil to naturally fuel your mornings (or any time of the day).
Recipe Inspired by Joyful Healthy Eats
1 tsp, lemon zest
4 tablespoons, lemon juice
1/2 cup, blackberries
2 cups, whole wheat pastry flour
2 Tbsp, poppyseeds
2 large, egg
1/2 cup, natural cane sugar
1/2 teaspoon, baking Soda
1 tsp, chia seeds
3/4 cup, coconut oil
1 cup , vanilla greek yogurt
1 tbsp, vanilla extract
1/4 tsp, salt
1. Preheat oven to 375 degrees.
2. Combine dry ingredients in a large bowl (baking soda, salt, chia seeds, whole wheat flour, cane sugar, poppy seeds, lemon zest).
3. In another large bowl combine melted coconut oil, greek vanilla yogurt, vanilla extract, lemon juice, and eggs.
4. Incorporate the wet into the dry and mix until thoroughly combined. Once that's done, gently incorporate blackberries into the mixture.
5. Grab your greased loaf pan (we use a dime-sized amount of coconut oil and spread all over evenly). Place the batter into the loaf pan. Put into the oven for 40-45 minutes until the edges are nicely browned and looks well cooked through (try the toothpick test).
6. Let it cool in the pan before taking it out. Optional: drizzle a simple yogurt glaze on top for a sweetened crust.