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Lemon Poppy Seed Bread

Lemon Poppy Seed Bread


If you're having a tea party with the girls (old or young), serve this bread. It's a favorite of all.

Prep Time: 25 minutes

Total Time: 2 hour 45 minutes

Servings: 16

Ingredients:

  • 4 cups Kellogg's Corn Flakes® cereal Buy Now
  • or 1 cup Kellogg's® Corn Flake Crumbs Buy Now
  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 2 tablespoons poppy seeds
  • 2 egg whites
  • 1 cup fat-free milk
  • 3 tablespoons vegetable oil
  • 1 tablespoon grated lemon peel
  • 2 tablespoons lemon juice
  • (KICRecipeIngredient-28960)
  • (KICRecipeIngredient-25589)
  • 1/4 cup light corn syrup
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice

Directions:

1. In large mixing bowl, stir together first 8 ingredients. Set aside.

2. Beat together egg whites, milk, oil, the 1 tablespoon lemon peel and
2 tablespoons lemon juice. Add to cereal mixture, stirring only until combined.
Spoon batter into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan coated with cooking spray.

3. Bake at 350° F about 50 minutes or until golden brown and wooden pick
inserted near center comes out clean. Using long tined fork, prick top of loaf
12 times. Combine corn syrup, remaining 1 teaspoon lemon peel and
1 tablespoon juice and pour over hot bread. Let cool in pan 30 minutes. Remove
from pan and cool completely. Cover with plastic wrap and store in refrigerator.

Yield: 1 loaf, 16 slices

Nutrition Label