Slow Cooker Lemon-Poppy Seed Bread

By critty

Ingredients

• Nonstick cooking spray
• 2 c. flour, all-purpose
• 1/4 c. poppy seeds
• 1 T. baking powder
• 1/2 tsp. salt
• 1 c. sugar
• 3 eggs
• 1/2 c. vegetable oil
• 1/2 c. plain Greek-style yogurt or sour cream
• 1/4 c. milk
• 1 tsp. lemon peel, finely shredded
• 1/4 c. lemon juice, fresh
• 1 tsp. vanilla
• Icing: (optional)
• 2 c. powdered sugar
• 1/2 tsp. lemon peel, finely shredded
• Lemon juice and/or milk

Details

Servings 12
Adapted from getcrocked.com

Preparation

Step 1

Spray a 5 quart oval slow cooker or a 4 quart round slow cooker with cooking spray.

Combine flour, poppy seeds, baking powder, and salt in a large bowl. Set aside.

Whisk sugar, eggs, oil, yogurt, milk, lemon peel, lemon juice, and the 1 teaspoon vanilla until sugar dissolves in a medium bowl.

Mix sugar mixture with flour mixture all at once. Stir until combined (mixture will be lumpy). Spoon batter into prepared slow cooker or a bread pan/dish that will fit in side a 6 quart slow cooker if you don’t have a 4 or 5 quart slow cooker.

Cover. Cook on High for 1 1/2 to 2 hours or until top appears set.
Turn slow cooker off.

Remove lid CAREFULLY so condensation from lid does not drip onto bread.

Cover the top of the slow cooker completely with paper towels; placing the lid on top. Cool for 10 to 15 minutes.

Run a knife around edges of slow cooker; remove bread from crock or remove the baking dish and set on countertop to cool.

Cool completely on a wire rack or plate.

Drizzle bread with Lemon Icing, if desired.