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Vegan Lemon Bread Recipe

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This Vegan Lemon Bread is a moist, flavorful loaf bursting with fresh lemon zest and juice. Made without eggs or dairy, it uses simple plant-based ingredients like almond milk yogurt and oil, or applesauce for a fat-free version. Perfect for a sweet breakfast treat or afternoon snack, this bright and tender bread is easy to prepare and bakes into a beautifully risen loaf.

  • Total Time: 60 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 2 cups flour (spelt, white, oat, or gluten-free all-purpose flour)
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sugar (or xylitol for sugar free)

Wet Ingredients

  • 3/4 cup milk of choice (almond, soy, oat, etc.)
  • 1/2 cup plain yogurt (such as almond milk yogurt)
  • 1/4 cup oil (or substitute with 1/4 cup applesauce for fat-free)
  • 1/4 cup lemon juice
  • Zest of 1 large or 2 small lemons (about 1 tbsp)
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, baking soda, and sugar until well mixed.
  3. Mix 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 evenly combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to ensure a tender bread.
  5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until the bread has risen fully and a toothpick inserted in the center comes out clean.
  6. Cool and Optional Frosting: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Optionally, frost with melted coconut butter or a glaze made by mixing 1/2 cup powdered sugar with 1 tablespoon of milk of choice.

Notes

  • This recipe works best with spelt, white, or oat flour. Almond flour can be used but may result in a denser loaf that doesn’t rise well.
  • Gluten-free all-purpose flour can be substituted, but expect a denser texture.
  • For a fat-free version, substitute oil with applesauce.
  • Do not omit the lemon zest as it gives the bread its vibrant lemon flavor.
  • Test for doneness by inserting a toothpick into the center; it should come out clean.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://dishiary.com/vegan-lemon-bread-recipe/