Description
Bright, citrusy, and tender, this vegan lemon poppy seed bread combines zesty lemon with nutty poppy seeds in a dairy- and egg-free loaf. Perfect for breakfast, tea time, or gifting, it features simple pantry ingredients and straightforward steps to deliver a soft crumb and vibrant flavor. With tips for gluten-free and nut-free versions, plus variations and storage advice, this recipe makes inclusive baking a breeze.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and grease or line an 8×4-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, poppy seeds, lemon zest, and salt.
3. In a separate bowl, combine non-dairy milk, lemon juice, oil, applesauce, sugar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, keeping some small lumps.
5. Pour batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
6. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Optional: For extra moisture and shine, mix 2 tablespoons lemon juice with 1 tablespoon sugar and brush over the warm loaf.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: bread
- Method: baking
- Cuisine: vegan
Nutrition
- Serving Size: 1 slice
Keywords: vegan, lemon, poppy seed, bread, loaf, plant-based, citrus, breakfast, dessert