Meyer Lemon Poppyseed Loaf

Meyer Lemon Poppyseed Loaf
Meyer lemons are always a favorite of mine when it comes to baked goods. The citrus – which is in season all year round – is less acidic than other lemons, meaning that it has a wonderful lemon flavor yet seems to be a touch sweeter than most lemons. This Meyer Lemon Poppyseed …

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Meyer Lemon Poppyseed Loaf
Meyer lemons are always a favorite of mine when it comes to baked goods. The citrus – which is in season all year round – is less acidic than other lemons, meaning that it has a wonderful lemon flavor yet seems to be a touch sweeter than most lemons. This Meyer Lemon Poppyseed Loaf is a delicious way to put meyer lemons to good use. It is a moist and easy to make quick bread that is bursting with lemon flavor in every bite, accented by the subtle crunch of poppyseeds.

The bread is easy to put together and features both lemon zest and lemon juice. Most of the lemon flavor comes from the citrus zest, which is the colorful exterior of a citrus fruit. The zest is loaded with lemon oil, a potent flavoring agent. You’ll want to use a microplane to quickly and efficiently remove the zest from the fruit. Once you have zested the lemon, combine it with sugar – which will rub even more oil out of it as you mix the two together – and the rest of the ingredients in the batter. There is a small amount of lemon juice in the batter, as well as some in the glaze.

The lemon glaze that is used in this recipe is very easy to make and a little bit different than most of the other glazes that I make. It is made with lemon juice and granulated sugar, and it is spooned directly onto the hot loaf when it comes out of the oven. The lemon juice will kind of soak into the loaf, while the lemon-flavored sugar sits on top. As the loaf cools, the juice will be absorbed – making the loaf moist – while the sugar forms a subtle crust on top. It has a really bright flavor and a hint of crunch, which makes it particularly delicious!

You can use regular lemons for this recipe for a more traditional lemon poppyseed loaf. It will be just as delicious, with a slightly different (and still very lemony!) flavor profile from the meyer lemon version. The loaf is ready to eat as soon as it has cooled and you should allow it to cool completely before slicing it to allow the lemon glaze to set.

Meyer Lemon Poppyseed Loaf
2 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 1/2 tbsp meyer lemon zest
1 large egg
1/2 tsp vanilla extract
1/3 cup vegetable oil
3/4 cup buttermilk
1/4 cup meyer lemon juice
1 tbsp poppyseeds

Drizzle
2 tbsp meyer lemon juice
1/4 cup granulated sugar

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan and the base of the loaf pan with parchment paper to minimize sticking.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together sugar, lemon zest, egg and vanilla extract. Stir in vegetable oil and whisk until completely incorporated. Stir in half of the flour mixture, followed by the buttermilk and lemon juice. Stir in the remaining flour mixture and the poppyseeds and mix until batter is uniform. Pour into prepared pan.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf pan comes out with only a few moist crumbs attached and the top springs back when lightly pressed.

While the loaf is baking, prepare the drizzle by combining lemon juice and granulated sugar in a small bowl. When the loaf comes out of the oven. us a spoon to drizzle the sugar mixture evenly over the top of the loaf. Do not pierce loaf, simply allow the mixture to soak in as the loaf cools.
When cooled, remove loaf from pan and slice to serve.

Makes 1 loaf; serves 8-12.

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Peanut Brittle Banana Bread

Peanut Brittle Banana Bread
Banana bread is something that I never get tired of baking. Not only it is simple to make, but it’s versatile enough that you can change up the flavors every time and get equally different – and delicious – results. Peanut butter and banana is a great combination. The salty sweetness of peanut …

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Peanut Brittle Banana Bread
Banana bread is something that I never get tired of baking. Not only it is simple to make, but it’s versatile enough that you can change up the flavors every time and get equally different – and delicious – results. Peanut butter and banana is a great combination. The salty sweetness of peanut butter is a great match for the fruity sweetness of banana. Both peanut butter and bananas have a creamy texture, however, so one way to get even more out of this combination is to add some texture to it. This was the inspiration for my Peanut Brittle Banana Bread, which has chunks of salty-sweet peanut brittle swirled throughout a moist, tender banana bread!

The two key ingredients for this recipe are ripe bananas and peanut brittle. Two large bananas will give you about a cup of mashed banana. Don’t worry if you have a bit more or a bit less than that amount, as the recipe is fairly forgiving of the banana component. You will, however, want to ensure that you have plenty of peanut brittle so that you get some in every bite of banana bread. You can make your own from scratch or use store-bought peanut brittle. I actually used brittle from See’s Candies that I coarsely chopped before stirring into the batter. I love the salty-sweet element that peanut brittle brings. Unlike adding just peanut butter, it doesn’t overwhelm the flavor of the bananas, so you get a great balance of peanut, candy and banana throughout the whole loaf. The nuts from the brittle add a great crunch, too.

I recommend both greasing your loaf pan and lining the base with parchment paper for this recipe. The toffee bits will melt and caramelize in the oven, creating deliciously sticky pockets that can stick to the sides of the pan. Lining the base – I usually line the sides, as well – ensures that the loaf will slide out of the pan neatly after baking. Allow the loaf to cool completely before slicing. I serve these slices as=is, but feel free to spread them with peanut butter for an even more filling treat!

Peanut Brittle Banana Bread
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 salt
2 large bananas
1 cup sugar
1 large egg
1/3 cup butter, melted and cooled
2 tsp vanilla extract
1/4 cup milk
1 cup coarsely chopped peanut brittle

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan and line the bottom with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt
In a large bowl, mash the banana. Add in sugar, egg, butter and vanilla and stir until well-combined. Stir in half of the flour mixture, followed by the milk. Stir in the remaining flour mixture, followed by the coarsely chopped peanut brittle. Mix until brittle is well-distributed and no streaks of dry ingredients remain. Pour batter into loaf pan.
Bake for 50-55 minutes, until a toothpick inserted into the center of the loaf comes out clean. Allow loaf to cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.

Makes 1 loaf.

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