Vegan Poppy Seed Bread
Delight in the delicate flavors and moist texture of this Vegan Poppy Seed Bread, a plant-based twist on a classic favorite. Made with zesty lemon juice and zest, wholesome poppy seeds, and a touch of natural sweetness from applesauce, this recipe strikes the perfect balance between light tanginess and subtle sweetness. The use of almond milk and lemon juice creates a luscious vegan "buttermilk," ensuring a tender crumb without any dairy. This easy-to-make loaf bakes to golden perfection in just under an hour and is ideal for breakfast, snack time, or pairing with your favorite vegan spreads. Whether you're hosting brunch or craving a comforting homemade treat, this dairy-free and egg-free bread is sure to impress! Perfectly moist and bursting with citrus flavor, it's a must-try for vegan and non-vegan bakers alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Poppy seeds
- 1 cup Unsweetened almond milk
- 2 tablespoons Lemon juice
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 0.25 cup Coconut oil, melted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with a little coconut oil or line it with parchment paper.
In a small bowl, mix the almond milk and lemon juice. Set aside for at least 5 minutes to allow it to curdle, creating a vegan 'buttermilk'.
In a large bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds. Whisk together until well mixed.
In a separate bowl, whisk together the sugar, applesauce, vanilla extract, lemon zest, and melted coconut oil until smooth.
Add the curdled almond milk to the wet ingredients, stirring well to combine.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix.
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.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy the bread on its own or with your favorite vegan spread.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 364.3 g | 132% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 164.0 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 735 mg | 57% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 619 mg | 13% | |
*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.
