I recently received a quart of coconut oil from the wonderful people at Tropical Traditions. I've never cooked with coconut oil before so I took baby steps when using it. The oil is in a solid form but can be melted into a liquid so it's very versatile. I first used it in my Nanaimo bars to thin out the chocolate topping which paired perfectly with the coconut no bake cookie crust. Then I seemed to be stumped on what to make next until I made a visit to a nearby baking store.
This past weekend I went to visit my parents in Pittsburgh and my mother took me shopping at Make-A-Cake, my favorite baking store! I spent over $40 in the store and inspiration struck when I put a large bag of poppy seeds into my basket. I immediately thought of lemon poppy seed cake or bread and knew I could use the coconut oil in the bread.
When making the bread I used half butter and half coconut oil. The coconut oil smelled amazing and gave the bread a light flavor of coconut in addition to the lemon and vanilla. The bread was moist and flavorful. The glaze on top is tart which is a fabulous contrast to the sweet lemon poppy seed bread. I can't wait to make these into muffins and share them at work!
Lemon Poppy Seed Bread (adapted from Annie's Eats)
4 T. butter, softened
¼ c. coconut oil, melted
1 c. sugar
2 large eggs
zest of 1 lemon
juice of 1 lemon
1 t. vanilla
1 c. vanilla yogurt
2 c. flour
1 t. baking powder
½ t. baking soda
½ t. salt
2 T. poppy seeds
For the glaze:
½ c. powdered sugar
2 T. lemon juice
1. Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
2. In a large mixing bowl cream the butter, coconut oil, and sugar until light and fluffy. Beat in the eggs one at a time, stirring well after adding each one. Stir in the lemon zest, lemon juice, and vanilla.
3. In a medium mixing bowl combine the flour, baking powder, baking soda, salt, and poppy seeds. Mix well to combine.
4. Add half of the flour mixture to the butter mixture and mix well. Add in the yogurt and stir well. Then add the remaining flour mixture and stir until just incorporated.
5. Pour the batter into the prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.
6. In a small bowl combine the powdered sugar and lemon juice. Mix well. Spread the thick glaze over top of the bread and allow to drip down the sides. Let the glaze set for 15 minutes and then serve.