Dairy-Free Lemon Bread
Brighten up your day with this irresistible Dairy-Free Lemon Bread that’s bursting with fresh citrus flavor and a touch of sweetness! This moist and tender loaf is made with plant-based milk and coconut oil, making it completely dairy-free while ensuring a rich, soft texture. Infused with fresh lemon juice, vibrant lemon zest, and a drizzle of tangy-sweet lemon glaze, every bite is a burst of sunshine. Perfect for breakfast, a mid-day snack, or even dessert, this quick and easy recipe comes together in just over an hour and can be enjoyed by anyone, whether you're dairy-free or not. With simple pantry staples and a zesty twist, this lemon bread is sure to be a new favorite for lemon lovers!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 1 cup Granulated sugar
- 0.75 cup Almond milk or any plant-based milk
- 2 large Eggs
- 0.33 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup Confectioners' sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with non-stick cooking spray or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
In another bowl, mix the melted coconut oil and granulated sugar until well blended.
Add the eggs, almond milk, fresh lemon juice, lemon zest, and vanilla extract to the oil and sugar mixture, and whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over-mixing to keep the bread tender.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
While the bread is baking, prepare the glaze by mixing confectioners' sugar with fresh lemon juice in a small bowl until smooth.
Once done, remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack and drizzle the lemon glaze over the warm bread.
Allow the bread to cool completely before slicing and serving.
Nutrition Facts
Calories |
3367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 521.9 g | 190% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 325.6 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 452 mg | 35% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
