Vegan Lemon Poppy Seed Bread

This Vegan Lemon Poppy Seed Bread is light, fluffy, and bursting with lemony flavor. Dairy-free, egg-less and easy to make gluten-free, this poppy seed bread is for everyone.

5 from 5 votes

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Course: Appetizer, Bread, Side Dish, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: dairy-free, easy, egg-free, nut-free

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: slices

Calories: 199kcal

Equipment

Large mixing bowl
9 x 5" Loaf pan
Parchment paper (optional)

Ingredients

2 cups All purpose flour
¼ cup lemon juice
⅓ cup canola oil (or any neutral-flavored oil)
⅓ cup white granulated sugar
⅓ cup unsweetened applesauce
½ cup oat milk
2 tsp lemon extract
1 tsp baking powder
½ tsp baking soda
1 tbsp poppy seeds
pinch of salt

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, mix the sugar, lemon juice, oil, oat milk, and lemon extract. Stir until the sugar begins to dissolve.
Add the flour, baking powder, baking soda, salt, and poppy seeds into the mixing bowl. Stir only until combined and no streaks of flour remain. Do not overmix.
Transfer dough into a parchment-lined (or oiled) 9 x 5" loaf pan.
Bake at 350 degrees Fahrenheit for 40-50 minutes or until an inserted toothpick comes out clean.
Let cool slightly, slice, serve and enjoy!

Notes

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.

Nutrition