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Vegan Lemon Poppy Seed Bread

Sharon Palmer

This light and fluffy Vegan Lemon Poppy Seed Bread can be whipped up in under 10 minutes, featuring only 6 ingredients, in addition to pantry staples including flour and vegetable oil, before you pop it in the oven to bake to golden perfection. Lower in added sugars and fat, with part whole grain flour and an addition of crunchy walnuts, this lemon poppy seed bread is a bit healthier than those ultra-sugary, fat-filled sweet breads you often see out there. Yet, this recipe is pure light, bright bliss, thanks to two whole lemons—juice and zest—that go into the mix. It also features aquafaba—bean liquid than can be whipped up to replace eggs in baking. It’s super easy too! If you want to top it with a lemon glaze, you can whisk together a simple lemony topping to drizzle over it too. Serve it for breakfast, brunch, coffee breaks, or dessert!

I always have lemons growing in my California garden. If you live in a mild climate that doesn’t have winter freezes, try growing a lemon tree!

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Vegan Lemon Poppy Seed Bread


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  • Author: The Plant-Powered Dietitian
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Diet: Vegan

Description

This light and fluffy Vegan Lemon Poppy Seed Bread can be whipped up in under 10 minutes, featuring only 6 ingredients, in addition to pantry staples. This super delicious bread is a bit healthier, as it’s lower in added sugars and fat, with part whole grain flour and an addition of crunchy walnuts.


Ingredients

Scale

Lemon Poppyseed Bread:

Lemon Glaze: (optional)

  • ½ cup powdered sugar
  • 1 tablespoon fresh lemon juice (juice from 1 small lemon)
  • 1 teaspoon fresh lemon zest (zest from 1 small lemon)

Instructions

  1. Make aquafaba by draining the liquid from one can of beans, such as chickpeas, to measure ¾ cup. Place the bean liquid in the container of a standing mixer, or in a medium bowl. Add sugar. Use electric mixer to whip aquafaba until soft peaks form (about 4-5 minutes). Learn more about making aquafaba here.
  2. Preheat oven to 350 F.
  3. Add oil, lemon juice, and lemon zest to the bowl. Gently fold in, do not overstir.
  4. Add whole wheat and all-purpose flour, baking powder, poppy seeds, and ground walnuts. Gently fold in, do not overstir.
  5. Spray a loaf pan with nonstick cooking spray.
  6. Pour batter into pan and smooth with a spatula.
  7. Place in oven and bake until fork inserted in center comes out clean—about 50 minutes.
  8. Remove from oven and let cool slightly.
  9. If desired, you can make a lemon glaze for the bread by whisking together powdered sugar, lemon juice, and lemon zest in a small dish and drizzling over the cooled bread.
  10. Slice into 12 slices.

Notes

To make this recipe gluten-free, use a gluten-free flour blend instead of the whole wheat and all-purpose flour.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Breads
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 209
  • Sugar: 9 g
  • Sodium: 81 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Protein: 4 g

I love Spiceology for a variety of plant-based ingredients, including poppy seeds for this recipe. Check it out here.

Find some of my favorite plant-based breads here:

Vegan Pumpkin Bread with Pumpkin Seeds
Vegan Sweet Potato Bread
Get Nutty Whole Grain Banana Bread

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