Lemon Poppy Seed Loaf

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A lightened-up version of classic lemon poppy seed bread.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Baking, Dessert, Loafs

Cuisine: Baking

Keyword: baking, Lemon Poppy Seed, loaves

Servings:

1 ⅓ cup all-purpose flour
2 lemons you will need ¼ cup juice. Use the zest from these lemons
½ cup monk fruit sweetener with erythritol or other cup-for-cup zero-calorie sugar replacement
⅓ cup unsweetened almond milk or skim milk
2 eggs
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup unsweetened applesauce
1 ½ tsp poppy seeds

Preheat oven to 350°F.
As preparation, pour ¼ cup lemon juice into the milk to create the buttermilk.
Rub the zest from 1-2 lemons (depending on how lemony you want it) into the sweetener to release the oils. Work it with your fingertips, the sweetener will turn slightly yellow. Allow to sit for a few minutes.
In an electric mixer or a large bowl with a whisk, combine the sweetener mixture and the eggs. Mix until thoroughly combined. Add the remaining dry ingredients, then the apple sauce and milk mixture. Mix until everything is smooth. Fold in the poppy seeds last. Transfer the mixture to an 8-inch greased (or lined with parchment) loaf pan.
Bake the lemon loaf for one hour, then check on it. Insert a knife into the thickest part, and it should come out clean. Cover it with foil if it still needs longer and bake it for up to 15 minutes longer. This will prevent the top from overbrowning.
Allow it to cool in the pan before unmolding and serving. For the glaze, put ⅓ cup of powdered sugar in a bowl and add the preferred liquid, one tsp at a time, until it reaches the desired thickness and is completely smooth. Spread over the top of the loaf or drizzle on the slices.

Nutritional info and 4 WW points is based on 1 slice with glaze.