Meyer Lemon Poppy Seed Quick Breads
Make your day sunnier with a trio of citrus desserts, which are a snap to prepare using our quick bread mix and a mini citrus loaf pan. Make them even more festive by drizzling the finished loaves lightly with honey or brushing them with a glaze made from 3 Tbs. fresh lemon juice and 1/4 cup (2 oz./60 g) sugar, whisked together over medium heat until the sugar is dissolved.
- 1 package Meyer lemon poppy seed quick bread mix
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
- 3/4 cup (180 ml) water
- 2 eggs
Preheat an oven to 350°F (180°C). Grease each well of mini citrus loaf pan.
In a large bowl, combine the quick bread mix, butter, water and eggs, and stir until smooth and blended. Divide the batter among the wells of the prepared pan and spread evenly. Bake until a toothpick inserted into the center of each loaf comes out clean, 45 to 50 minutes.
Transfer the pan to a wire rack and let cool for 10 minutes, then turn the loaves out onto the rack. Serve the bread warm or at room temperature. Serves 10 to 12.
Williams-Sonoma Test Kitchen