Enjoy this soft, moist and delicious lemon poppyseed loaf made with healthier ingredients making this low fat and lower in processed sugar. Perfect for a healthy breakfast or snack.
Running out of granulated sugar in the middle of a recipe is just a skill I’ve acquired over the years. It just happens because I think I have enough sugar and then dive into a recipe and BAM. Not enough sugar.
Why do I bring this up? Because that’s exactly what happened with this recipe that I’m sharing with you today. I had a small amount of sugar in my house unbeknownst to me and it was too late to go out and get more or have any delivered.
What is a girl to do?
Shuffle through her cabinets for anything remotely sweet to use in place of the sugar.
My shuffling worked! We were eating lemon poppyseed bread made with 1/2 cup sugar (and 1/2 cup maple syrup!) at 11:30pm and by golly it was delicious. So delicious in fact that I made it again and again to make sure it wasn’t just a fluke. Plus, I needed way more lemon flavor in there to make it taste as zingy as I wanted it to.
The finished loaf is a moist, light and lower fat version of the original, filled with lots of lemon zest and poppyseeds and then drizzled with a thick glaze made with powdered sugar and fresh lemon juice.
Making this recipe is relatively straight forward. My only notes would include using a lighter colored loaf pan (these are the ones I use and love!) do it doesn’t get too dark too fast with the one hour cook time AND spraying the pan well with nonstick cooking spray so it slides out easily. Heck, if you’re really concerned, just line the pan with some parchment paper along with the nonstick. It’s not necessary, but definitely will give you peace of mine. It’ll pop right out!
Other then that, enjoy!!
And do as I say, not as I do. Read the whole recipe before starting and make sure you have everything on hand 🙂
Have a great day, friends!! xo
Low Fat Lemon Poppyseed Loaf
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar
- 1/2 cup real maple syrup
- 6 tablespoons canola or vegetable oil
- 2/3 cup unsweetened apple sauce
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 1 teaspoon lemon extract optional, but recommended
- 1/4 cup lemon zest 5 lemons for me!
- 1 tablespoon poppyseed
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Preheat oven to 325 degrees. Spray loaf pan with nonstick cooking spray and set aside.
In large bowl, whisk together: flour, baking soda, salt, baking powder and granulated sugar. Create a well in the middle of the ingredients and pour in the wet ingredients: maple syrup, oil, apple sauce, eggs, extracts and lemon zest. Stir the center of wet ingredients first before starting to incorporate the wet into the dry. Stir until dry ingredients are just combined. Add in poppyseed and stir again gently.
Pour into prepared loaf pan and bake 50 minutes to 1 hour, or until a toothpick comes out clean. Cool 15 minutes in pan before removing to cooling rack. Cool completely.
For the glaze, stir powdered sugar together with just enough lemon juice to create a thick glaze the consistency of white school glue. Drizzle generously over loaf and enjoy!