Strawberry Swirled Lemon Poppy Seed Bread

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I look forward to Saturdays just so I am able to sleep in.  I love my sleep and I usually have no problem sleeping in, but last Saturday I woke up bright and early.  So, what's a girl to do? 

Make a delicious loaf of lemon poppy seed bread for breakfast of course.

When "The Mr." woke up, I had a fresh piece waiting for him, he ate it and then immediately said, "I better eat another piece of that right now."  Needless to say, it is absolutely delicious.  The strawberry jam layer adds a bright flavor.

You can easily switch it up with another flavor of jam, like blueberry, peach or raspberry.

The texture is soft and moist and exactly what I look for in a quick bread recipe.

I like to add a little meringue powder to my glaze and that way it gets nice and hard, like an icing you would get from a bakery.  It's my new little trick.  

This is the perfect Springtime Bread and I have already made it twice.

I betcha can't eat just one slice :)

You might also like:
Almond Poppy Seed Bread with Orange Glaze
Orange Poppy Seed Zucchini Bread with Orange Glaze
Lemon Zucchini Bread with Lemon Glaze
Homemade Peach Freezer Jam

Strawberry Swirled Lemon Poppy Seed Bread
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/4 c. unsalted butter, softened
3/4 c. sugar
1 egg
1 egg white
1 tsp. vanilla extract
1 tsp. imitation lemon extract (or 2 tsp. grated lemon zest)
3/4 c. non-fat plain Greek yogurt
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 1/2 Tbl. poppy seeds
1/3 c. strawberry jam 

Lemon Glaze
1 c. powdered sugar
1 tsp. imitation lemon extract (or grated lemon zest)
1-2 Tbl. milk (or fresh lemon juice)
1 tsp. meringue powder, opt. (this helps the icing harden)

Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and sugar.  Add the egg, egg white, vanilla and lemon extract and mix until well blended.  In a separate bowl, combine the flour, baking powder, baking soda, salt and poppy seeds.  Add dry ingredients and greek yogurt alternately to the batter, starting and ending with dry and mix until just combined. 

Spread half of the batter into a 9x5-inch loaf pan.  Top with strawberry jam, leaving a small border around the edge.  Do not swirl the jam.  Top with remaining batter and carefully spread out evenly.  Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack and cool completely.  Meanwhile, make the glaze.

For the Lemon Glaze: Combine all ingredients and mix until smooth and creamy, adding enough milk to reach desired glaze consistency.  Pour over cooled bread and allow to harden.  If you are in a hurry, you can pour this over the warm bread too.  

Jenn's Notes: I am personally a big fan of imitation lemon extract.  If you do not care for it, be sure to use fresh lemon zest instead.

Slightly adapted from: Cooking Light