Here is a quick bread recipe for you that will make an excellent Easter morning breakfast.
This bread really screams Spring. And at the rate we’ve been going in the Midwest we really need it. Seventy degrees a few days ago with daffodils blooming followed by snow yesterday and freezing temperatures. Mother nature hates us for some reason. Or can a whole geographical region have bad Karma possibly?At any rate, you can quickly whip up this taste of spring, pretty much in one bowl. Feel free to use poppy seeds if you don’t have or like Chia. I am not a huge fan of poppy seeds.
All things lemon=delicious. Except the lemon poppy seed muffin. Muffins in general are not my thing but lemon poppy seed is one of the last flavors I would reach for. (Blueberry might be the actual last.) I’ve never actually analyzed my beef with the humble poppy, I just know I don’t like them much. Chia adds that little crunch here and really does a better job than the poppy. (The exception to the poppy & muffin distaste is almond poppy seed muffins. I think anything almond flavored just wins with me.)
Chia-the same seed that gives you the lovely green Chia Pet-is super healthy and yummy in lots of stuff. If you haven’t already tried it, now is a perfect time to do so! What better excuse than baking bread. The Chia seed has lots of delicious uses. I make a chia seed pudding, put it in my smoothies, sprinkle it on yogurt and oatmeal, etc. Google it.
You know what else makes an excellent Easter breakfast? Cinnamon rolls. Apple Cinnamon rolls to be exact. I made these rolls last Easter and I will be making them again this weekend. Tim’s been bugging me for cinnamon rolls for weeks now. His wish is finally coming true!
Happy Spring! (maybe)
Lemon Chia Bread
1 stick butter, melted
1 cup brown sugar
zest of 2 lemons
1/2 cup milk
1/2 tsp lemon extract (optional)
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 Tbsp chia seeds
1/2 cup powdered sugar
Juice of half a lemon
Grease a loaf pan and line with parchment paper. Preheat the oven to 350 degrees.
In a large bowl mix together the butter, brown sugar, zest, milk, extract. Add the flour, baking soda, salt & chia seeds. Stir together.
Pour the batter into the prepared loaf pan. Bake for 40-45 minutes. Remove from oven and allow to cool a few minutes while you make the glaze.
In a small bowl mix the powdered sugar and the lemon juice together. Using a wooden skewer or a chopstick or even the tip of a sharp knife, pierce the bread all over so the glaze can easily soak down into the bread. Pour glaze over the top of the bread. Allow to cool completely and remove from pan. Store in an airtight container or ziptop bag.