POPPY SEED BLUEBERRY BREAD

Poppy Seed Blueberry Bread image

"This was the first bread I made that my husband said was a 'keeper'," relates Jennifer Miller of Avon, Indiana. Poppy seeds and lemon peel perk up the flavor of these moist mini loaves while drizzled glaze sweetens their tops.

Provided by Taste of Home

Time 55m

Yield 2 mini loaves (5 slices each).

Number Of Ingredients 9

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Ingredients

1 package (18-1/4 ounces) blueberry muffin mix
1 large egg, room temperature
3/4 cup water
3 tablespoons canola oil
1 to 2 tablespoons poppy seeds
2 to 3 teaspoons grated lemon zest
GLAZE:
1/2 cup confectioners' sugar
1 to 2 tablespoons lemon juice

Steps:

Drain and rinse blueberries from muffin mix; set aside. In a bowl, combine the muffin mix, egg, water, oil, poppy seeds and lemon zest just until blended. Fold in blueberries. Spread into two greased 5-3/4x3x2-in. loaf pans., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a small bowl, combine confectioner's sugar and enough lemon juice to achieve desired consistency; drizzle over warm loaves.

Nutrition Facts : Calories 293 calories, Fat 11g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 388mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.