Vegan Lemon Poppy Seed Bread

You won’t want to miss this Vegan Lemon Poppy Seed Bread. It’s light and fluffy, with just the right amount of sweetness paired with tangy lemon flavor. This bread is eggless, dairy-free and easily made gluten-free, making it a great option for everyone!

Coming together in only one hour, you can make this bread with easy pantry staples and no crazy ingredients!

Why You’ll Love This Recipe

• Light & Fluffy – This bread has the perfect texture. It is light and fluffy and perfectly moist.
• Delicious – This bread is borderline lemon poppy seed cake – it has the perfect amount of sweet combined with tangy lemon goodness!
• Versatile – You can use this recipe to make Lemon Poppy Seed Muffins too!
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Ingredients for Vegan Lemon Poppy Seed Bread

• Flour – I used all-purpose flour in this recipe, but you can certainly swap for a 1:1 gluten-free flour.
• Lemon Juice – Fresh squeezed or refrigerated lemon juice is fine.
• Oil – Canola oil or any neutral flavored vegetable oil will work. For oil-free swap with equal parts applesauce.
• Sugar – White granulated sugar, cane sugar, or light brown sugar will work here. If you are looking for a refined-sugar-free option, replace with 1/3 cup maple syrup. You may need to adjust the flour for the right consistency.
• Plant Milk – I prefer oat or coconut milk for baking, and I’ve used oat milk here, but any plant milk will work. Water will also work in a pinch.
• Applesauce – Unsweetened applesauce replaces the egg in this recipe as well as adds some sweetness without the extra sugar.
• Poppyseeds – You can’t have poppy seed bread without poppy seeds!
• Lemon extract – If you don’t have lemon extract, replace with zest from one lemon.
• Leavening – Baking powder and baking soda give this bread it’s perfect fluffy texture.
• Salt – Just a pinch helps round out the flavors in this bread.
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How to Make Vegan Lemon Poppy Seed Bread

Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 5″ loaf pan with parchment paper. You can also oil the pan with whichever oil you choose to cook with.

Mix the Wet Ingredients

In a large mixing bowl, add the oil, lemon extract, applesauce, plant milk, and sugar. Mix until the sugar begins to dissolve. This usually takes less than 30 seconds.

Add the Dry Ingredients

In the same bowl, add the flour, baking powder, baking soda, and salt. Mix only until combined and the poppy seeds are evenly distributed.

Do not overmix. This will cause your bread to be dense and chewy.

Once the batter is ready, pour it into an oiled or lined 9 x 5″ loaf pan as shown below.

Bake the Lemon Poppy Seed Bread

Bake at 350 degrees Fahrenheit for 40-50 minutes or until an inserted toothpick comes out clean and the bread is a nice golden-brown color (shown below).

Let the bread cool slightly before removing it from the loaf pan. Slice, serve, and enjoy!

How to Store Vegan Lemon Poppy Seed Bread

• Room Temp: This bread will last at room temp for 5-7 days when covered tightly. I like to return the bread to the loaf pan and cover with silicone bowl covers. You can also use plastic wrap or transfer the bread to another air-tight container.
• Freezer: Freeze whole loaves or individual slices for up to 3 months.
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More Tips to Make Vegan Lemon Poppy Seed Bread

• Not vegan? Replace the plant milk with dairy milk. Replace the applesauce with one egg. Replace the oil with melted butter.
• Gluten-Free? Swap the all-purpose flour for a 1:1 gluten-free flour replacement.
• Oil-free? Replace the oil with an additional 1/3 cup of applesauce.
• Refined-sugar-free? Replace the granulated sugar with 1/3 cup maple syrup. You may need to adjust the flour slightly for the right consistency.
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Looking for more delicious vegan bread recipes? Try this Vegan Banana Bread of Vegan Pumpkin Bread.

Looking for more lemon-inspired recipes? Try these Vegan Lemon Cookies!