Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

1/3 c. olive oil
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. sugar
1/3 c. honey
2 large eggs
2 T. freshly grated lemon zest
1/2 tsp. vanilla extract
1/3 c. buttermilk, well shaken
3 T. fresh lemon juice
2 T. poppy seeds

Preheat the oven to 325 degrees.  Brush or spray a 9" x 5" loaf pan with olive oil.  Cut a piece of parchment paper to fit the bottom of the pan and place it inside.
Whisk together the flour, baking powder, baking soda and salt in a mixing bowl.  Whisk together the sugar, honey, olive oil, and eggs in a separate bowl until well mixed, then stir in the lemon zest and vanilla.  Combine the buttermilk and lemon juice in a liquid measuring cup.
Alternate adding the dry ingredients and then the buttermilk mixture to the egg mixture, stirring after each addition until just incorporated.  Gently stir in the poppy seeds.  Do not overmix.
Pour the batter into the pan, spreading it evenly.  Bake for 40 to 45 minutes until browned and a toothpick inserted into the center comes out clean.  Let cool in the pan for 15 minutes then remove from the pan.  Remove theparchment paper and discard.