Triple Lemon Poppyseed Buttermilk Quick Bread
Spring is bursting into the room with this triple lemon poppyseed quick bread!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- 2 c all purpose flour
- 1/2 c sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1 c buttermilk
- 1/4 c olive oil
- 1 11-oz jar lemon curd
- 3 lemons, zested
- 1/4-1/2 c candied lemon, diced
- whipped cream, for serving
Preheat oven to 350.
Prepare loaf pan with cooking spray, set aside.
In a large mixing bowl, or a stand mixer fitted with the dough hook, combine all dry ingredients.
Mix to combine dry ingredients.
In a separate bowl, whisk together buttermilk, egg, olive oil, lemon curd, lemon zest and candied lemon.
Add wet ingredients to the dry ingredients.
Gently fold or mix with the stand mixer on low until a a shaggy, wet batter has formed. Be careful not to over mix.
Pour into your prepared loaf pan, baking for 40-50 minutes until the top is golden brown and a toothpick comes out clean. If it browns too quickly, pop a sheet of foil over the top.
Allow the loaf to rest for at least 15 minutes before serving. Serve warm or room temperature, with whipped cream and a candied lemon for garnish.