The lemon in my go-to brunch bread gives it a bright, sunny quality that wakes you up on a sleepy morning and pairs nicely with coffee or tea, while the poppy seeds add a welcome crunch. It’s one of my favorite muffins turned into bread, and I can’t get enough of it!
Ingredients
Bread
- 2 cups all-purpose flour
- ¼ cup yellow cornmeal
- ¼ cup poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 3 large eggs
- ½ cup vegetable oil
- ½ cup plain Greek yogurt or sour cream
- ¼ cup whole milk
- 1 teaspoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Glaze
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- 1½ tablespoons fresh lemon juice
How to Make It
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For the bread
- Line the bottom and sides of a 6-quart slow cooker with parchment paper. Lightly spray the parchment with cooking spray.
- In a large bowl, combine the flour, cornmeal, poppy seeds, baking powder, and salt.
- In another large bowl, whisk together the granulated sugar, eggs, vegetable oil, yogurt, milk, lemon zest, lemon juice, and vanilla.
- Add the sugar mixture to the flour mixture and stir until just combined.
- Spoon the batter into the slow cooker. Cover and cook on high for 1½ to 2 hours, until the center is set. Start checking at 1½ hours. Once the bread is set, turn off the slow cooker.
- Carefully lift the cover and place a long piece of paper towel over the top of the slow cooker. Place the lid back on and let cool for 10 to 15 minutes.
- Lift the bread from the slow cooker and place on a wire rack. For the glaze
- Combine the powdered sugar, lemon zest, and lemon juice until well mixed and drizzle over the top of the bread. Cut into slices and serve.