Lemon Poppy Seed Bread (or Muffins)

Muffins

2½ cups Bob’s Red Mill Gluten Free 1 to 1 flour or 2½ cups of your favorite GF flour + 1 ¾ tsp xanthan gum (eliminate if your GF flour already contains)

2 tbsp poppy seeds

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup sugar

1/3 cup canola or vegetable oil

2 eggs

¼ cup lemon juice (approximately 2-3 lemons)

Zest of 2 lemons

1 cup milk

Simple Syrup Lemon Glaze

1/3 cup sugar

2-3 tbsp lemon juice (approximately 1 lemon)

2 tbsp coarse sugar to sprinkle on top (See notes)

Preheat oven to 400°

Prep pans. 4 small loaves or 6 muffins & 2 small loaves or 12 muffins. For loaves, see my blog post “A guide to prepping pans for baking quick (dessert) breads”. For muffins, line muffin tin with paper muffin cups.

Whisk together flour, xanthan gum (if using), poppy seeds, baking powder, baking soda, & salt. Set aside.

In mixing bowl mix oil & sugar until thoroughly combined, about 2 minutes.

Add eggs one at a time, mixing well after each.

Stir in lemon zest & lemon juice.

Gradually add flour mixture to oil mixture, alternating with milk (begin & end with dry). Mix just until combined – do not over-mix!

Chill batter at this point, if you choose to. (See notes)

Spoon batter into prepared pans – they should be about 2/3 full.

Bake loaves for 11-13 mins or muffins for 6-8 mins.

Reduce heat to 350°. Do not open door when reducing heat.

Bake loaves for 17-21 mins or muffins for 12-16 mins (until toothpick in center comes out clean).

When done, cool loaves or muffins in pans for 5 minutes, then remove to wire rack to finish cooling.

Whisk sugar & lemon juice together for glaze & brush or drizzle over loaves or muffins - it’s ok if they are still warm.

Sprinkle with coarse sugar.

Notes:

This recipe is based on one from the book Sunshine Avenue by Jan Moran. Thanks Jan! The original recipe was for muffins, but I found it works really well as loaves of quick (dessert) bread!

I think lemon juice from freshly squeezed lemons has a little bit better flavor. But bottled lemon juice works too!

You can chill the dough, in the mixing bowl or in the pans, for 1 hour up to overnight. This gives the loaves or muffins a little more rise. But chilling is optional! Either way, it is a nice consistency & delicious!

Loaves on right were not chilled, the ones on the right were chilled.

Coarse sugar just adds a nice touch, but you can also use regular sugar. Some grocery stores carry coarse sugar, but you can also get it on amazon.