Lemon Poppy Seed Quick Bread (Makes about 1 loaf)

This tasty quick bread goes together in minutes and is a great addition to summertime menus. I like to store it in the refrigerator for short periods of time or freeze it for later use.

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup vegetable oil
1 tablespoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon poppy seeds

1. In a large mixing bowl, whisk together the four, sugar,     baking powder and salt. Make a well in center of flour     mixture, set aside.

2. In a medium bowl, beat the egg and then add milk, oil,     lemon peel, lemon juice and poppy seeds.

3. Add the egg mixture all at once to the flour mixture. Stir     till just moistened (the batter should be lumpy).

4. Spoon batter into greased and parchment-line 8x4-inch     loaf pan.

5. Bake in preheated 350 degree oven 50-55 minutes or     until a wooden toothpick inserted in center comes out     clean.

6. Cool in pan on a wire rack for 10 minutes. Remove     from pan. Continue to cool on wire rack.

7. Wrap and store bread in refrigerator overnight before     serving.