Maple syrup or honey
Pure vanilla extract
For Lemon Glaze:
Lemon juice or water
Preheat oven to 350° F and line 9 x 5 loaf pan with parchment paper and spray with cooking spray. In a large bowl, add eggs, maple syrup, yogurt, lemon zest and juice, vanilla extract, baking powder, baking soda and salt. Whisk very well until combined.
To freeze, bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.