Slow Cooker Lemon Cornmeal Poppy Seed Bread Recipes

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SLOW-COOKER LEMON CORNMEAL POPPY SEED BREAD



Slow-Cooker Lemon Cornmeal Poppy Seed Bread image

The surprise in this lemon bread is the texture that comes from the addition of cornmeal. And because it's baked in your slow cooker, there's no need to heat up the oven.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 16

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons poppy seed
3 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, melted
3 eggs
3/4 cup milk
1 tablespoon finely shredded lemon peel
2 tablespoons fresh lemon juice
1/2 cup powdered sugar
2 to 3 teaspoons fresh lemon juice

Steps:

  • Spray 5-quart oval slow cooker with cooking spray.
  • In large bowl, stir flour, cornmeal, poppy seed, baking powder and salt until well mixed. In medium bowl, mix remaining Bread ingredients until well blended. Stir into flour mixture just until combined. Spoon into slow cooker.
  • Cover; cook on High heat setting 1 hour 40 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
  • Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
  • In small bowl, mix Glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread.

Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 0 g

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