Lemon Poppy Seed Loaf

Breakfast.
The combination of lemon and poppy seeds in a quick bread is a favourite of mine.

Ingredients

Quantity	Ingredients
3/4 cup / 175 ml	all-purpose flour
3/4 cup / 175 ml	whole wheat flour
1/2 cup / 125 ml	granulated sugar
1.5 tbsp / 22 ml	poppy seeds
1 tsp / 5 ml	baking powder
1/2 tsp / 2 ml	baking soda
1/4 tsp / 1 ml	salt
1 cup / 250 ml	low fat plain yogurt
1	large egg
1/4 cup / 50 ml	canola or olive oil
1/4 cup / 50 ml	freshly squeezed lemon juice
1 tbsp / 15 ml	lemon zest
1 tsp / 5 ml	vanilla extract

Preheat oven to 350 degrees F (180 degrees C).

Grease and flour a 9 x 5 inch (2 L) loaf pan.

In a large mixing bowl, combine all-purpose flour, whole wheat flour, sugar, poppy seeds, baking powder, baking soda and salt.

In a separate bowl, whisk together yogurt, egg, oil, lemon juice, lemon zest and vanilla.

Add wet ingredients to dry ingredients; whisk together until ingredients are combined.

Pour batter into prepared loaf pan.

Bake for 40 to 45 minues or until cooked through (when a knife inserted in the centre comes out clean).

Serves 12.