More lemon recipes anyone? Apparently, we're on a lemon kick here. First, the lemon-ricotta cookies with lemon glaze and now this. A delicious, tender quick bread with just the right amount of lemon. Can we still be friends?
I actually got the inspiration for lemon-chia seed bread from the back of my bag of chia seeds. It was for a vegan recipe which I'm interested to try some time. Just not this time. The day I made this bread, I didn't want to get too experimental. I wanted to take a lemon-poppy seed bread recipe I knew I'd like and just use the chia seeds in place of the poppy seeds.
In the end, the bread was delicious. The chia seeds were a little less crunchy than poppy seeds, but they were still plenty crunchy for me. The flavor was different than poppy seeds, too, though not in a way that detracted from the bread at all. In my opinion, the chia seeds were a great move--they have much better health benefits than poppy seeds and I already had them on hand :-) Of course, if you'd rather use poppy seeds please do. I'm sure you'll like the bread either way.
Lemon-Chia Seed Tea Bread
adapted from epicurious
zest and juice of 2 large lemons, divided
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
6 TBSP unsalted butter, softened
1 c. granulated sugar
2 large eggs
1/2 c. milk (almond, coconut, rice, dairy, buttermilk)
2 TBSP chia or poppy seeds
1/4 c. confectioners' sugar