Lemon Poppyseed Bread
by Laura Silber
This recipe is forgiving and easily adaptable. You can omit the almond and poppy seeds, or bake in muffin cups for a great lemon cupcake. Or replace the lemon with orange.
Ingredients
- 1½ cups coconut milk or buttermilk
- 2 cups sugar
- 1¼ cups vegetable oil (plus extra for oiling pans)
- 2 tsp. almond extract
- 2 tsp. vanilla extract
- 3 Tbsp. fresh lemon juice
- Zest of 2 lemons
- 3 eggs
- 3 cups Sorghum Flour Blend
- 1½ tsp. guar gum
- ¼ tsp. salt
- 1½ tsp. baking powder
- ½ tsp. baking soda
- 1½ Tbsp. poppy seeds
Preheat oven to 325° F. Oil the baking pans liberally with vegetable oil. Mix all wet ingredients together and whisk well.
In a separate bowl, mix all dry ingredients together. Add to wet mixture and beat well until smooth. Pour into prepared pans.
Bake full-size loaves 50 to 55 minutes, and mini loaves 35 to 40 minutes, until tester comes out clean. Turn out onto racks to cool.
(Makes 3 loaves, or 6 mini loaves)
