Grease 6 miniature loaf pans and preheat oven to 350 degrees.
In a medium mixing bowl, combine sugar, flour, baking powder and salt. Set aside.
In a separate mixing bowl, beat eggs, milk, oil, lemon extract and zest.
Fold in poppy seeds.
Gradually add dry mixture to wet until just moist.
Pour batter into loaf pans an inch below to compensate for rise.
Bake 40 minutes. Allow to cool 10 minutes before removing from loaf pan.
Milk – Milk adds flavor to quick breads and gives it a beautiful brown color due to caramelization of milk and sugars! You can use whatever you have on hand from skim to Vitamin D, even Almond Milk to make it dairy free.
Vegetable Oil – Vegetable oil makes this bread incredibly moist. You can substitute with canola oil, melted butter or melted coconut oil.
Lemon Extract - Adds bright flavor to this incredible bread! You can substitute with 4 tablespoons lemon zest.
Lemon Zest - Adds texture, color and flavor. You can replace it with 1 1/2 teaspoons additional lemon extract.
Add Glaze - Drizzle or cover with a lemon glaze or cream cheese glaze to take it over the top. Alternatively, an orange glaze is delightful as well!
Add Nuts - Make Lemon Poppyseed Nut Bread by simply folding in crushed walnuts, pistachios, pecans or almonds also work well.
Large Loaves - You can also make this Poppyseed Bread recipe in two – one pound loaf pans or cut the recipe in half for just one loaf pan and bake 50 minutes or until it a toothpick inserted into the center of the bread comes out clean.
Make Muffins – Grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
Make it Ornate – Bake it in an ornate loaf pan with the same minimal effort!
Don't overfill loaf pans. Allow plenty of room to compensate for rise. Discard excess batter or use for muffins.
Use the toothpick test - This is the best way to ensure it's ready as oven temperatures, baking dishes and altitudes vary and effect the bake time. Insert a toothpick into the center. When it comes out clean it is done!
Poke Holes - If you're adding glaze, poke holes into the top of the bread to allow it to seep in, just for kicks!
Room Temperature – Store quick bread in an airtight container, sealed plastic bag or covered in plastic wrap at room temperature for up to five days.
Refrigerate – Up to one week in an airtight container, sealed plastic bag or covered in plastic wrap.
Freeze – Wrap them tightly in heavy foil, plastic wrap or place them in freezer bags (I like to do at least two to prevent freezer odors from seeping in), and freeze for up to three months. Bring to room temperature to serve.