Looking for a way to brighten up your baking without any added sugar? This lemon poppy seed quick bread can be mixed together in a flash! The light lemon glaze adds shine to the baked loaf, while also providing a double dose of lemon flavor.
Preheat the oven to 350°F. Lightly grease an 8 1/2” x 4 1/2” loaf pan.
To make the bread: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate medium bowl, mix the baking sugar alternative with the lemon zest. Rub together with your fingers to thoroughly combine.
Add the vegetable oil, eggs, lemon juice, lemon oil, and vanilla to the sugar alternative mixture and whisk until smooth.
Add the flour mixture in three additions alternately with the milk, starting and ending with the flour mixture and mixing just until smooth. Stir in the poppy seeds.
Transfer the batter to the prepared pan and smooth the top.
Bake the bread for 45 to 50 minutes, until a toothpick inserted into the center comes out clean. Tent the loaf with aluminum foil after 35 minutes to prevent over-browning.
To make the glaze: While the loaf is baking, combine the baking sugar alternative and lemon juice. Stir to combine and then heat for 5 to 10 seconds in the microwave to dissolve the sugar alternative.
Remove the bread from the oven and cool it in the pan for 10 minutes before turning it out onto a rack.
Brush the glaze all over the warm loaf, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used.
Store the bread at room temperature, well wrapped, for several days; freeze for longer storage.
This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.
