Description
This moist and tender vegan lemon bread is bursting with fresh lemon flavor and made with simple pantry ingredients. Perfect for breakfast, snacking, or dessert, with an optional sweet lemon glaze.
Ingredients
- 2 cups flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 cup sugar or xylitol
- 3/4 cup milk of choice
- 1/2 cup plain yogurt, such as almond milk yogurt
- 1/4 cup oil or applesauce
- 1/4 cup lemon juice
- Zest of 1 large or 2 small lemons (about 1 tbsp)
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, salt, baking soda, and sugar.
- In a separate bowl, whisk together the milk, yogurt, oil or applesauce, lemon juice, lemon zest, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until evenly combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50 to 55 minutes, or until the loaf is risen and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If desired, frost with melted coconut butter or a glaze made from 1/2 cup powdered sugar mixed with 1 tbsp milk of choice.
Notes
- Spelt, white, or oat flour work well in this recipe.
- Gluten-free all-purpose flour may be used but will produce a denser loaf.
- Almond flour can be used, though the loaf will not rise as much.
- Applesauce may be substituted for oil for a lower-fat version.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
