Quick Lemon Poppy Seed Bread

This bread is super quick and easy to make and tastes delicious.  The recipe makes just one loaf, but can be divided into 3 mini loaf pans (5 3/4 by 3 1/4).  Reduce cooking time to 40 minutes.

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Ingredients

• 1 3/4 cup(s) all-purpose flour 
• 1 1/4 teaspoon(s) baking powder
• 1/2 teaspoon(s) kosher salt
• 2 large eggs
• 1 cup(s) lemon yogurt (like Dannon All Natural)  
• 3/4 cup(s) granulated sugar
• 1/2 cup(s) canola oil
• 1 teaspoon(s) pure vanilla extract
• 2 teaspoon(s) grated lemon zest
• 1 tablespoon(s) poppy seeds
• 3/4 cup(s) confectioners' sugar
• 2 tablespoon(s) fresh lemon juice

Directions

• Heat oven to 350 degrees F. Coat an 8 1/2-inch by 4 1/2-inch loaf pan with cooking spray.
• In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs, yogurt, sugar, oil and vanilla.
• Gradually add the flour mixture into the egg mixture, stirring until just incorporated. Add 2 teaspoons grated lemon zest and 1 tablespoon poppy seeds to the egg mixture.
• Transfer the batter to the prepared pan and bake until golden brown and a wooden pick inserted into the center comes out clean, 55 to 65 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack.
• While the bread bakes, in a small bowl, combine confectioners' sugar and fresh lemon juice. While the bread is still warm on the cooling rack, spoon the glaze over the top.