Healthy & Wholesome Sourdough Lemon Poppy Seed Bread with Tangy Greek Yogurt Icing

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Craving a luscious, moist treat that feels indulgent yet wholesome? Look no further than this healthy and wholesome sourdough twist on a classic Lemon Poppy Seed Bread featuring a Tangy Greek Yogurt Icing! Bursting with the bright flavors of fresh lemon zest and poppy seeds, this recipe uses sourdough discard for added depth and natural ingredients like monk fruit sugar and honey to keep it refined sugar-free. Whether it’s for brunch, an afternoon snack, or a guilt-free dessert, this loaf is perfect for any occasion.

Author: The Honey Buckle

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour and 15 minutes

Nutrition (per slice, makes ~10 slices)

Calories: 185 | Protein: 5g | Fat: 8g | Carbohydrates: 22g

Ingredients for Healthy & Wholesome Sourdough Lemon Poppy Seed Bread with Tangy Greek Yogurt Icing

For the Bread:

• 100g (1/2 cup) monk fruit sugar

• 60g (~3 tbsp) honey

• 2 tbsp lemon zest (zest of 2 large lemons)

• 120g (~1/2 cup) sourdough discard

• 50g (~3.5 tbsp) olive or coconut oil, melted

• 160ml (~2/3 cup) milk of choice

• 3 tbsp fresh lemon juice

• 1 large egg

• 1 tsp vanilla extract

• 210g (1 3/4 cups) whole wheat flour

• 2 tsp baking powder

• 1/4 tsp salt

• 2 tbsp poppy seeds

For the Lemon Icing:

• 113g (1/2 cup) Greek yogurt

• 15ml (1 tbsp) fresh lemon juice

• 10g (1 tbsp) monk fruit sweetener

Instructions

Step 1: Preheat & Prepare   Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, allowing the edges to overhang for easy removal.

Step 2: Mix the Dry Ingredients   In a medium bowl, whisk together the whole wheat flour, baking powder, and salt. Set aside.

Step 3: Infuse the Sugar with Lemon Zest   In a large mixing bowl, combine the monk fruit sugar with the lemon zest. Rub the zest into the sugar with your fingers to release its natural oils, intensifying the lemon flavor.

Step 4: Combine the Wet Ingredients   Add honey, sourdough discard, melted coconut/olive oil, almond milk, lemon juice, egg, and vanilla extract to the sugar-zest mixture. Whisk until fully combined.

Step 5: Incorporate the Dry Ingredients   Gently fold the dry ingredients into the wet mixture, mixing until just combined. Stir in poppy seeds. Avoid overmixing for a light, tender texture.

Step 6: Bake   Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.

Step 7: Cool   Allow the bread to cool in the pan for 10 minutes. Using the parchment paper, lift the loaf out.

Step 8: Make the Lemon Icing   In a small bowl, whisk together Greek yogurt, fresh lemon juice, and monk fruit sweetener. Adjust consistency with extra lemon juice or sweetener as needed.

Step 9: Decorate & Serve   Drizzle/spread the lemon icing over the loaf. Slice into 10 even slices and enjoy!