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.

chia-hemp-flax-dynamic-trio-breakfast-supplementsFor 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! 🙂

Happy Baking!

Lemony Chia Breakfast Bread


    For the bread:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons chia seeds/poppy seeds
  • 2 tablespoons hemp hearts
  • 2 tablespoons ground flax meal
  • 1 cup sugar
  • 2 tablespoons finely grated lemon zest
  • 3/4 cup whole-milk Greek yogurt
  • 1/2 cup extra virgin olive oil
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • For the glaze
  • 1 tablespoon butter, melted
  • 1/2 teaspoon grated lemon peel
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice


    For the bread
  1. Preheat oven to 350 degrees F.
  2. Line a (8 1/2 x 4 1/4″) loaf pan with parchment paper. If you don't have parchment paper, coat with nonstick vegetable oil spray and dust with flour; tap out excess.
  3. Whisk all-purpose flour, baking powder, salt, chia seeds, hemp hearts, and flax meal in a medium bowl.
  4. Using your fingers, rub 1 cup sugar with the lemon zest in a large bowl until sugar is moist. Add the yogurt, olive oil, eggs and vanilla; whisk to blend. Fold in dry ingredients just to blend.
  5. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50 to 55 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and drizzle with glaze; let cool completely.
  6. For the glaze
  7. Stir together butter, lemon peel and powdered sugar in small bowl. Stir in lemon juice until glaze is smooth. Drizzle on top of bread and let drip down the sides.