Crockpot Lemon Poppy Seed Bread

2 c. SR flour
1/4 c. poppy seeds
1 c. sugar
3 eggs
1/2 c. oil
1/2 c. plain Greek yogurt or sour cream
1/4 c. milk
1 t. lemon zest

1/4 c. fresh lemon juice
1 t. vanilla

Icing: (optional)
2 c. powdered sugar
1/2 t. lemon zest
lemon juice or milk

Place liner in crockpot or spray with cooking spray. Combine flour and poppy seeds.Set aside. Whisk sugar, eggs, oil, yogurt/sour cream, milk, lemon zest, juice, and vanilla together until sugar dissolves. Combine sugar mixture with flour mixture. Stir until combined. Batter will be lumpy. Spoon batter into crockpot. Cover. Cook on high for 1 1/2-2 hours or until appears set. Turn crockpot off. Remove lid carefully so condensation does not drip onto bread (or I use a crockpot that's vented) Cover the top of the crockpot with paper  towels and place the lid back on. Cool for 10-15 minutes. Remove the crockpot insert from the hating element and allow to cool completely. Remove liner and place bread on plate, or scoop from sprayed crockpot. Prepare icing and drizzle over bread before serving.

*This is a very refreshing bread. Can be served as either a breakfast bread or as a dessert.

                                    Plain                                                              With Icing