Good recipe, but please use REAL LEMON JUICE. The extract doesn’t impart any lemon flavor. I use a full 1/2 cup of lemon juice (the bottled juice is perfect for this), 3 teaspoons of poppy seed and buttermilk instead of regular milk. The buttermilk improves the texture of the bread, creating a lighter, fluffier version. If you like your bread a little denser, than stick with regular milk. I baked mine in 2 loaf pans instead of three. For the Glaze: 1/4 cup orange juice, 4-5 tablepsoons powdered sugar. Don’t use original recipe for the glaze, it’s way too sweet. Always use powdered sugar when making a glaze for ANYTHING. (3 star for original recipe, 5 stars for alterations. Great base recipe though)
We’re no strangers to zucchini bread over here, but what about making a delicious loaf using summer squash? We’re just saying, if zucchini bread can be totally amazing, so can squash bread! Lemon poppy seed bread no less. With summer squash, lemon juice and zest, lemon pudding and Greek yogurt (to keep loaf moist), and lots of poppy seeds, this is one bread you won’t want to miss.
I have made this recipe many times now and after tweaking with ingredients, I think I finally found perfection! I found that I had to increase/decrease some ingredients: I cut the sugar by 1/2C, increased the Poppyseeds to a 1/4C and I used 1/2C of real lemon Juice instead of the extracts as it has more flavour. I also put the rind of a lemon into the batter.(I also always mix my ingredients by wet then mix dry into it) I baked mine in a bundt pan for 1 hour & 10 min. It baked beautifully and turned a nice golden colour! Instead of the glaze I sifted Icing sugar on top. It was very pretty and tasted nice too.
Not to be outdone by the tastiness of the bread itself, the glaze we topped everything off with is a game-changer. It’s thick and super lemon-y, perfectly coating the cooled loaf. If you have the self-restraint to wait until the glaze sets, all the more power to you…if you don’t…we completely understand. Regardless, give this summery loaf a try and see how good it is!
2 cups all-purpose flour
1 cup yellow squash, grated, squeezed of excess moisture
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