• Preheat the oven to 350F/177C. Spray the insides of two, 9-inch loaf pans with a non-stick baking spray or use the flour and butter method. Line the inside with parchment.

Making the Bread Batter:

• Place the softened, unsalted butter into a large mixing bowl. You can use a stand mixer or hand mixer for this recipe. Beat the butter on medium speed for a few minutes, until it’s extra fluffy and light.
• Next, add in the room temperature eggs and beat again for a few minutes, until the eggs and butter are well combined. The batter may look a little lumpy at this point, depending on the temperature of your eggs and butter.
• Add in the Greek yogurt, sour cream, vanilla extract and lemon extract (optional) next. Mix again for about a minute, until the batter is smooth and creamy.
• Measure out your pure maple syrup from Canada and pour it into the mixing bowl. Add the zest from 2 to 3 lemons and sprinkle in the poppy seeds. Mix on medium speed for 1 minute, until the maple syrup is well incorporated.
• In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then mix on low-medium speed, just until the batter is smooth.

Baking Instructions:

• Divide the prepared batter evenly between the two bread pans. You can use a kitchen scale for accuracy.
• Bake the bread at 350F for 45 to 48 minutes, or until a toothpick inserted into the center comes out clean. Keep the pan spaced at least 6-inches apart in the oven.
• Once the bread is done baking, remove it from the oven and allow the loaves to cool in the pans for about 7 to 10 minutes. Remove them from the pans and onto a wire rack to cool completely.

Serving & Storing:

• I love to enjoy this maple lemon poppy seed bread while it’s still warm with a cup of tea or coffee! The bread is extra buttery, moist and fluffy when it’s freshly baked. Cut the bread into1-inch-thick slices and enjoy.
• To store the bread, first allow it to cool completely at room temperature (about 2 hours). Use a sharp, serrated knife and cut the loaves into 1-inch-thick slices. Sandwich the slices together, then wrap the sliced loaves very well with plastic wrap (I like to use 2 sheets).
• Keep the bread at room temperature for up to 2 days, or refrigerator for longer storage. This bread will also freeze very well. When enjoying from the fridge, I recommend warming the bread for a few seconds in the microwave, or let it warm at room temperature. To enjoy from the freezer, first thaw the bread in the refrigerator overnight.