Thursday, April 18, 2013

Poppy Seed Bread with Lemon Curd

After making lemon curd for a lemon raspberry cake a few days ago, I had some lemon curd leftover so went looking for ideas of what to make with it. I found this poppy seed bread recipe that had a lemon curd swirl in it from Williams Sanoma and as I had everything else I would need to make it, decided that would be the perfect recipe to use up the last of my homemade lemon curd.

2 eggs
3/4 cup milk
1/2 cup canola or corn oil
3/4 cup granulated sugar
1 tsp. grated lemon zest
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
2 Tbs. poppy seeds
1/2 cup lemon curd

Preheat oven to 350. Grease a loaf pan.

In a large bowl, whisk together the eggs and milk until blended. Add the oil, granulated sugar, lemon zest and vanilla and whisk to blend. In another bowl, using a large wooden spoon, stir together the flour, baking powder and salt. Stir in the poppy seeds. Pour the egg mixture into the flour mixture and stir just until blended.

Using a rubber spatula, spread about three quarters of the batter in the prepared pan. Drizzle half of the lemon curd over the batter. Spread the remaining batter over the curd. Spoon the remaining lemon curd over the batter. Insert a small knife about halfway into the batter and gently swirl it through the curd once or twice.

Bake until the bread is lightly browned, about 50 minutes.

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