lemon poppy seed bread

before baking
mmmm.....after baking....

I try to bake quick bread or muffins once a week, because they're so easy and so tasty. My kids call it breakfast bread. There's a basic recipe that you can use to make pretty much any kind of quick bread. Here's my lemon poppy seed variation:

2 cups all purpose flour
1/2 cup whole wheat flour
1/2 t. salt
3/4 cup sugar
1T. baking powder
1 egg
1/4 cup vegetable oil (or melted butter if you prefer)
1 1/4 cup milk
zest of two lemons
2 T poppy seeds

1. Preheat the oven to 350 degrees and grease a 9x5 loaf pan.
2. Combine the dry ingredients including the poppy seeds and lemon zest. Make a well in the dry ingredients and pour in the wet ingredients. Stir it all together until it is well mixed, but you don't need to stir it too much. It can be lumpy.
3. Pour it into the loak pan and bake it for 40 minutes or so, until a toothpick inserted in the middle comes out dry. Cool it on a rack if you've got one.