Lemon Poppy Seed Amish Friendship Bread
A citrus twist on a classic AFB starter recipe. Mix in lemon extract and pudding mix for a bright take on this quick bread recipe.
Ingredients
- About a cup of starter remaining batter You will have this remaining in a bowl after you split your starter four ways on the tenth day into a ziplock bag or bowls if you want to make separate batches of the starter batter for different loaves if you want to stop the chain
- 1 cup oil
- 1 cup of sugar plus
- 3 eggs
- 1 1/2 teaspoon baking powder
- 1/2 cup milk
- 2 3.4 oz lemon pudding mix instant & not sugar free
- 1/2 teaspoon baking soda
- 2 cups all purpose flour
- 1 teaspoon lemon extract
- 1/2 teaspoon salt
- ΒΌ cup poppy seeds
Instructions
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Spray two to three smaller bread pans with cooking spray.
- In a large or medium bowl, mix together oil, sugar, eggs, milk, pudding mix, flour, lemon extract, salt, baking powder, and baking soda until well combined.
- Fold in poppy seeds.
- Sprinkle the prepared greased loaf pans with an additional 1/2 cup of sugar.
- Pour batter evenly into the pans. Fill pans halfway full.
- Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary and this may take a little longer. Watch bread closely at the end.
- Allow the bread to cool in the mini loaves pans for 10 minutes before removing and transferring to a wire rack to cool completely.