Meyer Lemon Poppyseed Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 1/2 cups brown sugar3/4 cup Splenda1 1/2 cups unsweetened applesauce3 tsp vanilla extract1 tsp almond extract4 eggsJuice and grated zest of three large Meyer lemons3 cups flour1 1/2 tsp baking soda1 1/2 tsp baking powder1 1/2 tsp salt1 tbsp poppyseeds
1. Preheat oven to 350 degrees F.
2. Beat eggs in a large mixing bowl. Add sugar, Splenda, applesauce, vanilla, almond, and lemon juice/zest and mix well.
3. Add flour, baking soda, baking powder, salt and poppyseeds and mix until just encorporated.
4. Spray two loaf pans with cooking spray. Pour batter evenly between two pans. Bake at 350 F for 45-60 minutes, or until knife inserted in center of loaf comes out clean. Allow to cool for 20 minutes before removing from pan and serving. Will keep in airtight container at room temperature for about a week.
Makes two loaves, with eight slices per loaf.
Number of Servings: 20
Recipe submitted by SparkPeople user OCEANA9191.
2. Beat eggs in a large mixing bowl. Add sugar, Splenda, applesauce, vanilla, almond, and lemon juice/zest and mix well.
3. Add flour, baking soda, baking powder, salt and poppyseeds and mix until just encorporated.
4. Spray two loaf pans with cooking spray. Pour batter evenly between two pans. Bake at 350 F for 45-60 minutes, or until knife inserted in center of loaf comes out clean. Allow to cool for 20 minutes before removing from pan and serving. Will keep in airtight container at room temperature for about a week.
Makes two loaves, with eight slices per loaf.
Number of Servings: 20
Recipe submitted by SparkPeople user OCEANA9191.
Nutritional Info Amount Per Serving
- Calories: 159.5
- Total Fat: 1.4 g
- Cholesterol: 42.5 mg
- Sodium: 232.5 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 1.2 g
- Protein: 3.4 g
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