Poppy Love - Light and lemony poppy seed bread

This recipe is from the Eat, Shrink and Be Merry cookbook, pg 162.

1 1/4 cups all purpose flour
3/4 cup sugar
1/2 cup oat bran
1 tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1 cup 2% milk
1/4 cup melted butter or veg. oil
1 egg
2 tbsp freshly squeezed lemon juice
2 tsp grated lemon zest

Preheat oven to 350 F. Spray an 8x4 inch loaf pan with cooking spray, set aside.
In a large bowl, mix flour, sugar oat bran, poppy seeds, baking powder and salt.
In a medium bowl, whisk together milk, butter, egg, lemon juice, and zest. Add wet ingredients to dry and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for 40-50 mins, or until loaf is light golden brown and toothpick inserted in center comes out clean.
Cool loaf on a wire rack for 10 mins. REmove from pan and cool completely. Cover with plastic wrap and store at room temperature or in the refrigerator.

Makes 1 loaf, 12 slices

3 points per slice.