Post by marlaoh on Oct 1, 2002 7:01:19 GMT -6
LEMON POPPY SEED BREAD
12 servings
¼ cup (½ stick) butter, softened
¼ cup applesauce
1 cup sugar
½ cup egg substitute
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup low-fat milk
1 tablespoon grated lemon zest
1 teaspoon poppy seeds
Preheat the oven to 350°F.
Coat a 9" x 5" loaf pan with nonstick cooking spray.
In a medium bowl, beat the butter, applesauce, sugar, and egg substitute until smooth.
In another medium bowl, combine the flour, baking powder, and salt.
Add to the applesauce mixture, beating until well combined.
Stir in the milk, lemon zest, and poppy seeds.
Pour the batter into the loaf pan and bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean.
Allow to cool in pan.
TASTY TOPPER:
To make an easy glaze for this, stir together 3 tablespoons lemon juice and ¼ cup confectioners' sugar until smooth and creamy. Pour over the loaf after removing it from the oven, then allow loaf to cool in pan
12 servings
¼ cup (½ stick) butter, softened
¼ cup applesauce
1 cup sugar
½ cup egg substitute
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup low-fat milk
1 tablespoon grated lemon zest
1 teaspoon poppy seeds
Preheat the oven to 350°F.
Coat a 9" x 5" loaf pan with nonstick cooking spray.
In a medium bowl, beat the butter, applesauce, sugar, and egg substitute until smooth.
In another medium bowl, combine the flour, baking powder, and salt.
Add to the applesauce mixture, beating until well combined.
Stir in the milk, lemon zest, and poppy seeds.
Pour the batter into the loaf pan and bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean.
Allow to cool in pan.
TASTY TOPPER:
To make an easy glaze for this, stir together 3 tablespoons lemon juice and ¼ cup confectioners' sugar until smooth and creamy. Pour over the loaf after removing it from the oven, then allow loaf to cool in pan