Description
This Vegan Lemon Bread is a moist, flavorful loaf perfect for a refreshing treat. Made without eggs or dairy, it uses plant-based yogurt and milk to achieve a tender crumb with a bright lemon zest and juice for a citrusy punch. Easy to prepare and adaptable with various flours, this loaf suits a variety of dietary preferences and makes an excellent snack or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups flour (can use spelt, white, oat, or all-purpose flour; almond flour will result in a denser loaf)
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 cup sugar (or xylitol for sugar-free option)
Wet Ingredients
- 3/4 cup milk of choice (such as almond, soy, oat, or other plant-based milk)
- 1/2 cup plain yogurt (e.g., almond milk yogurt)
- 1/4 cup oil (can substitute applesauce for fat-free version)
- 1/4 cup lemon juice
- Zest of 1 large or 2 small lemons (about 1 tbsp total)
- 1 tsp pure vanilla extract
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, baking soda, and sugar. Whisk them together so they are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk of choice, plain yogurt, oil (or applesauce), lemon juice, lemon zest, and vanilla extract until fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Stir gently and just until the mixture is evenly combined. Avoid overmixing to keep the bread tender.
- Pour Batter into Pan: Spread the batter evenly in the prepared loaf pan, smoothing the top.
- Bake the Bread: Place the loaf pan into the preheated oven and bake for 50-55 minutes. The bread is done when it has risen nicely and a toothpick inserted into the center comes out clean.
- Cool and Optional Frosting: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. For frosting, melt coconut butter or mix 1/2 cup powdered sugar with 1 tablespoon milk of choice, then spread over the cooled loaf if desired.
Notes
- This recipe works best with wheat-based flours like spelt, white, or oat flour for rise and texture.
- Using almond flour will produce a tasty but denser bread that will not rise much.
- For a sugar-free version, substitute sugar with xylitol.
- Oil can be replaced with applesauce for a fat-free option, though texture and flavor will slightly differ.
- Make sure not to overmix the batter to avoid a dense loaf.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
