In the mood for a tasty, light, lemony dessert or snack? Make this Vegan Lemon Poppy Seed Bread and enjoy with a hot cup of coffee and tea any time!
Do you love lemony baked goods? Then you're going to LOVE this Lemon Poppy Seed loaf! It's very easy to make - you just need your basic baking ingredients plus a fresh lemon, lemon extract, and some poppy seeds.
This vegan lemon bread is amazing for breakfast or brunch, but also makes a great dessert if you're looking for something tasty but not too sweet.
Ready to make it??
More vegan baking recipes: Vegan Avocado Brownies
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated organic sugar
- ¾ cup unsweetened almond milk (or any plant milk)
- ¼ cup vegetable oil (or melted coconut oil)
- Juice of 1 lemon (about 3-4 tablespoons) - use a FRESH lemon for the best flavor! I love this lemon squeezer!
- Zest of 1 lemon - another reason to use a fresh lemon! I love this zester!
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract (optional, or add to taste)
- 1 ½ tablespoon poppy seeds
Optional: powdered sugar for dusting, or make a simple lemon glaze with powdered sugar (½ cup) and lemon juice (1 tablespoon).
Try this too: Add fresh or frozen blueberries (1 cup) to the batter!
Related recipe: How to Make Lemon Water
Related recipe: Lemon Rice with Asparagus
Instructions
Step 1: Pre-heat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper and grease with vegetable oil or coconut oil.
Step 2: In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk to mix well.
More vegan baking recipes: Vegan Zucchini Muffins
Step 3: In a medium bowl, combine the almond milk, vegetable oil, lemon juice, lemon zest, vanilla and lemon extract, and poppy seeds. Whisk together.
Step 4: Add the dry ingredients to the wet ingredients and whisk until combined, but do not overmix.
Step 5: Transfer the batter to the parchment-lined bread loaf pan and bake at 350F for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the loaf starts to brown too much but is still not cooked, reduce the heat to 300F and continue to bake for another 5-10 minutes, or until the toothpick comes out clean.
More vegan baking recipes: Vegan Banana Muffins
Step 6: Allow to cool for 10 minutes, then carefully flip the loaf pan onto a large plate or cutting board to remove the bread. Slice and serve warm or chill and drizzle with lemon icing or dust with powdered sugar.
Prepare the icing: In a small bowl, mix together ½ cup powdered sugar (confectioner's sugar) and a tablespoon of lemon juice. If it is too dry, add a few drops of water or lemon juice. If it is too wet, add more sugar. Drizzle on the bread and enjoy!
More vegan baking recipes: Vegan Banana Bread
Wondering what to do with leftover poppy seeds?
Poppy seeds are great sprinkled on oatmeal, added to a vinaigrette dressing, or sprinkled on ice cream.
Got extra lemons?
Make this awesome Strawberry Chia Lemonade!
Looking for more easy desserts and baked goods?
- Vegan Carrot Cake
- Vegan Cinnamon Sticky Buns
- Vegan Buttermilk Biscuits
- Vegan Cornbread
- Vegan Fruit Pizza
If you’ve tried this Lemon Loaf or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Vegan Lemon Poppy Seed Loaf
Ingredients
For the lemon loaf:
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated organic sugar
- ¾ cup unsweetened almond milk, or any plant milk
- ¼ cup vegetable oil, or melted coconut oil
- Juice of 1 lemon, about 3-4 tablespoons
- Zest of 1 lemon
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract, or lemon extract
- 1 ½ tablespoon poppy seeds
For the lemon icing:
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Special equipment
- Bread loaf pan
Instructions
- Pre-heat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper and grease with vegetable oil or coconut oil.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk to mix well.
- In a medium bowl, combine the almond milk, vegetable oil, lemon juice, lemon zest, lemon and vanilla extract, and poppy seeds. Whisk together.
- Add the dry ingredients to the wet ingredients and whisk until combined, but do not overmix.
- Transfer the batter to the parchment-lined bread loaf pan and bake at 350F for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the loaf starts to brown too much but is still not cooked, reduce the heat to 300F and continue to bake for another 5-10 minutes, or until the toothpick comes out clean.
- Allow to cool for 10 minutes, then carefully flip the loaf pan onto a large plate or cutting board to remove the bread. Slice and serve warm or chill and drizzle with lemon icing or simply dust with powdered sugar.
- Prepare the icing: In a small bowl, mix together ½ cup powdered sugar (confectioner's sugar) and a tablespoon of lemon juice. If it is too dry, add a few drops of water or lemon juice. If it is too wet, add more sugar. Drizzle on the bread and enjoy!
Notes
- I recommend lining a bread pan with parchment paper AND brushing with melted coconut oil or vegetable oil, to ensure the lemon loaf releases easily.
- Try adding 1 cup of fresh or frozen blueberries to the batter!
Andrea Farmer
Beautifully sweet and tart, and the simple lemon icing made it fancy! Actually put the batter in muffin tins and it came out perfectly! Love the slightly crisp muffin top. Also love that the recipe calls for things already in my pantry!
Kate
Thanks so much, Andrea! So glad you enjoyed this lemon loaf, and that it worked great in muffin form. Enjoy!