Lemon Poppyseed Bread


1 package Namaste Foods Muffin and Scone Mix
½ tsp. baking soda
1/3 to 1/2 cup sugar or honey (to taste)
2 eggs or equivalent
½ cup lemon juice
½ cup water
1/3 cup oil
1 Tbsp. poppyseeds


  1. Preheat oven to 350° F. Spray a loaf pan with non-stick vegetable spray.
  2. Mix baking soda, muffin mix and sugar in mixing bowl. (If you are using honey instead, you’ll add that in the next step.) Combine eggs, oil, lemon juice, water (and honey) in another small bowl. Add wet ingredients to dry until just blended. Stir in the poppyseeds.
  3. Bake for 50-60 minutes. Run knife around edge of pan when finished baking. Cool in pan 10-15 minutes then take out and cool completely on cooking rack.


  • Fresh lemon juice is always best, but reconstituted is fine, too. If using fresh lemon, add 1 tablespoon of fresh lemon zest (also known as grated lemon rind. Just the yellow part NOT the white pith).