Who doesn’t love to wake up to a citrusy, lemon breakfast bread on a bright and sunny morning? My first experience with this delicious recipe was when my mother-in-law brought it to our house as her contribution to a family celebration. She posted the original recipe on her blog as a French Lemon Yogurt Cake. I couldn’t get enough of it! However, as I typically do, I started to experiment with the original version to see if I could transform it into a hearty breakfast bread. You see, when it comes to breakfast, my family has a strong preference for cereal, muffins, bagels, scones, etc… In other words, we’re pretty carb-centric. And, my kids are scrawny, so I find myself adding (aka hiding) all sorts of wonderful plant-based proteins to my base recipes for muffins, breads, scones and the like.
For this lemon breakfast bread recipe, I added chia seeds, hemp hearts, and flax meal. It’s a reliable dynamic trio to turn a basic carb-loaded baked good into a healthy and satisfying breakfast. I doubled the lemon zest and added a drizzle of lemony glaze to amplify the lemon flavor. My kids LOVE lemon flavored anything. The extra boost of lemon made this a sure win with them. Finally, I increased the amount of baking powder in the recipe to ensure a light and airy texture.
Give this recipe a try! I hope you and your family enjoy it and you find yourself making it more than once! 🙂