Oct 2, 20202 min
Updated: Mar 12, 2021
When I was young I used to love when my mom would make lemon poppyseed bread or muffins to have with tea. I always thought it was so classy to have baked goods and tea for when a guest might come over. Then I realized I am not having anyone over anytime soon and I have a bunch of lemons... I need to make the loaf! The perfect sweet and tangy bite to enjoy with your coffee or matcha this recipe will please any guest or is great to eat throughout the week by yourself like I am. Enjoy this fall twist on a summer favorite :)
Time: 1 hour
Ingredients:
1 1/2 cups all purpose flour
2 tsps baking powder
1/2 tsp salt
4 small lemons worth of juice (or 3 medium/ 2 large)
3 lemons worth of zest (about 2 tbsp)
1/2 cup maple syrup
1/3 cup coconut sugar
1 tsp vanilla
1/2 cup neutral (not olive) oil or sub applesauce
1 cup unsweetened soy milk
2 tbsp poppy seeds
Optional Glaze:
3 tbsp maple syrup
1 tbsp lemon juice
Directions:
Preheat oven to 350F
Combine dry ingredients (flour, baking powder, salt, sugar, and poppy seeds) in a large bowl
Combine wet ingredients (maple, vanilla, oil or applesauce, soy milk, lemon juice, and lemon zest)
Add wet to dry and stir only till combined (don't over stir otherwise there will be too much gluten development!)
Line a medium loaf pan with parchment paper (or grease with vegan butter or oil) and pour in the batter. Knock on table once or twice to get out any bubbles.
Bake for 50 minutes or until a toothpick comes out clean. Remove from pan and let cool on cooling rack for 10 minutes before slicing. Top with a mixture of maple syrup and lemon juice and fresh lemon zest for garnish.
Enjoy :)
*This batter also works great as muffins! Just alter the cooking time to about 12-14 minutes or until a toothpick comes out clean :)