Ingredients
- 2 cups all-purpose flour
- 2 tsp no salt baking powder
- 2 tsp granulated sugar
- 1/2 cup (8 tbsp) unsalted butter, melted
- 1/2 cup milk (I used 2%), room temperature
- 2 eggs, room temperature
- 1/4 cup lemon juice (from one large lemon)
- 2 tsp lemon zest (from one large lemon)
- 1 1/2 tsp vanilla extract
- 1 1/2 tbsp poppy seeds
For the topping:
- 1/2 cup chopped walnuts
- 1/4 cup brown sugar
- 2 tbsp all-purpose
- 1/2 tbsp unsalted butter, melted
Directions
Preheat oven to 350°F.
Line a 9″ x 5″ loaf pan with parchment paper, or spray the bottom and sides of pan with cooking spray and set aside.
In a mixing bowl, whisk together flour, baking powder.
In a separate, large bowl whisk together sugar, melted butter, milk, eggs, lemon juice, lemon zest, and vanilla extract.
Add dry ingredients to the bowl with the wet ingredients and stir until just combined, taking care not to overmix.
Gently stir in poppy seeds and pour batter into prepared loaf pan.
In a medium-sized bowl, add walnuts, brown sugar, and flour and stir to combine.
Pour in melted butter and stir until the streusel is semi-moist and the consistency is one where it can clump easily.
Scatter streusel topping evenly over the bread.
Bake for 45-50 minutes, or until the top has turned a nice golden brown and a long, thin tester inserted into the center comes out clean.
If the top of the bread has browned before the center has finished baking, place an aluminum foil “tent” loosely over top of the loaf and continue baking until done.
Remove from oven and let cool in pan.
Grab either side of the parchment paper and lift out of the pan.
Slice once cool completely.
Recipe from My Sequined Life, converted to low sodium.
