Slow Cooker Lemon-Poppy Seed Bread

Slow Cooker Lemon-Poppy Seed Bread has such a cool and refreshing flavor to it… Just has to be one of my favorite flavors! Can also serve as a dessert it is so good! Enjoy!

1. Spray a 5 quart oval slow cooker or a 4 quart round slow cooker with cooking spray.
2. Combine flour, poppy seeds, baking powder, and salt in a large bowl. Set aside.
3. Whisk sugar, eggs, oil, yogurt, milk, lemon peel, lemon juice, and the 1 teaspoon vanilla until sugar dissolves in a medium bowl.
4. Mix sugar mixture with flour mixture all at once. Stir until combined (mixture will be lumpy). Spoon batter into prepared slow cooker or a bread pan/dish that will fit in side a 6 quart slow cooker if you don’t have a 4 or 5 quart slow cooker.
5. Cover. Cook on High for 1 1/2 to 2 hours or until top appears set.
6. Turn slow cooker off.
7. Remove lid CAREFULLY so condensation from lid does not drip onto bread.
8. Cover the top of the slow cooker completely with paper towels; placing the lid on top. Cool for 10 to 15 minutes.
9. Run a knife around edges of slow cooker; remove bread from crock or remove the baking dish and set on countertop to cool.
10. Cool completely on a wire rack or plate.
11. Drizzle bread with Lemon Icing, if desired.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn