LIGHT and lemony poppyseed bread

My parents have banned me from bread making because we have so much.. but i swear they eat it as fast as I make it! So i told them this would be my last batch.. for a little while. They just say that because when i make it, they always eat so much of it! 

What is it about poppy seed bread that is so yummy? In the normal recipe, i guess its all the oil and butter! But in my opinion, you don't need all the fatty stuff to make something yummy. In this recipe, its the lemon and poppy seed flavors that make it irresistible! As i said before, i am going through a bread obsession. But its not real bread, its the cake-like kind. The recipes are endless, and there are so many great recipes using summery fruits and flavors. I recommend blueberry, orr poppy seed! Ok so this recipe is so easy, and best of all, light!

Light and Lemony Poppy Seed Bread

Ingredients

• 1-1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup oat bran
• 1 tbsp poppy seeds
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup 2% milk
• 1/4 cup melted butter or vegetable oil
• 1 egg
• 2 tbsp freshly squeezed lemon juice
• 2 tsp grated lemon zest

Directions

• Preheat oven to 350°F. Spray an 8 x 4-inch loaf pan with cooking spray and set aside.
• In a large bowl, mix together flour, sugar, oat bran, poppy seeds, baking powder and salt.
• In a medium bowl, whisk together milk, butter, egg, lemon juice and lemon zest. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for about 40 minutes, or until loaf is light golden brown and a toothpick inserted in center of loaf comes out clean.
• Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack. Cover with plastic wrap and store at room temperature or in the refrigerator. Yield: Makes 1 loaf, 12 slices.

Per slice: 161 calories, 5.3 g total fat (2.8 g saturated fat), 4 g protein, 27 g carbohydrate, 1.1 g fiber, 30 mg cholesterol, 197 mg sodium