Healthy Greek Yogurt Lemon Poppyseed Bread

The Steps

1. Preheat the oven to 350 degrees F. Generously grease and then light dust a bread pan with flour and set aside.
2. I use an 8 and 1/2 x 4 and 1/2 bread pan.
3. Make sure to measure the coconut oil in LIQUID (melted) form. Melt the coconut oil, measure, and then allow to slightly cool so you don’t cook your eggs.
4. In a large bowl, whisk 2 large eggs and 1 large egg yolk (discard or save the whites for another recipe). Add in the lemon Greek yogurt (1 cup total), vanilla extract, almond extract, and coconut oil.
5. Briskly whisk in the coconut oil with the other ingredients to get them to be well combined.
6. Get the zest and juice of 1 large lemon. About 2 teaspoons zest and 2 tablespoons lemon juice is perfect! Add in the sugar and again mix until all ingredients are completely combined.
7. In the same bowl, add the oat flour (measure oat flour AFTER blending the oats to get 1/2 cup total flour; to make oat flour, put old fashioned or quick oats in a blender and pulse them until they resemble flour).
8. Without mixing yet, add the white or white whole wheat flour, cornstarch, baking powder, salt and poppyseeds.
9. Mix together, very gently, until just combined (over-mixing will yield a denser bread).
10. Bake for 55-65 minutes or until a fork when inserted into the center comes out clean or the bread starts to pull away from the edges. If needed, tent the top with tin foil if the top of the bread is baking faster than the rest.
11. Remove from the oven and allow to cool for 2-3 minutes. Remove from the bread pan.
12. Without the bread cooling too much, top with the glaze. You want the glaze to go on the bread within about 5-7 minutes of it coming out of the oven.
13. For the glaze, whisk together the orange juice, white sugar, lemon and almond extract. Pour over the bread and immediately top with the sliced almonds.
14. Store in an airtight container in the fridge.