Serves: 16
Total Calories: 150
1. In large mixing bowl, stir together first 8 ingredients. Set aside.
2. Beat together egg whites, milk, oil, the 1 tablespoon lemon peel and 2 tablespoons lemon juice. Add to cereal mixture, stirring only until combined. Spoon batter into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan coated with cooking spray.
3. Bake at 350°F about 50 minutes or until golden brown and wooden pick inserted near center comes out clean. Using long tined fork, prick top of loaf 12 times. Combine corn syrup, remaining 1 teaspoon lemon peel and 1 tablespoon juice and pour over hot bread. Let cool in pan 30 minutes. Remove from pan and cool completely. Cover with plastic wrap and store in refrigerator.
This Lemon Poppy Seed Bread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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