When I was looking for muffin ideas for Muffin-Mania!, I came across a couple of quick breads in my King Arthur Flour Baker’s Companion that I wanted to try. I thought that lemon bread sounded like a fantastic summer treat, so I veganized the recipe and gave it a go!
I used a total of four fresh lemons for this recipe and ended up with an extra 1/4 cup of juice. If you plan to omit the glaze, you will only need two lemons. I was able to get the three tablespoons of zest from two lemons as well. The extra juice was the result of me not reading the recipe to completion before prepping my ingredients. The glaze directions tell you to only use half of the glaze on the bread and then direct you to make an additional lemon butter with the other half. Blah. I’ve listed glaze ingredients just for what you’ll need on the bread. Also, I don’t love microwaving stuff, so I just used confectioners sugar for the glaze. You could also melt the sugar/lemon mixture in a small saucepan.
I didn’t end up using all the glaze I made. And honestly, next time, I think I will create a different, thicker glaze because this one was a bit messy. Although, the end result was quite tasty.
I replaced the two eggs with applesauce, but you can use the egg replacer of your choice. I subbed in a bit of date sugar for the granulated sugar because lemon and dates together are delicious! I also used about 3/4 cup of whole wheat pastry flour for the unbleached all purpose flour. And shockingly enough, I added about a quarter of a teaspoon of turmeric hoping to give the bread more of a yellow color.
This bread is popping with lemon flavor! It’s so moist and tangy- the lemon zest really amps it up. It lasted all of two days at my house; in fact, I’m eating the last piece for breakfast right now!
Happy baking, friends!
Yield: 1 9×5 inch loaf
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 tablespoons of lemon zest, or 1/2 teaspoon lemon oil
- 1/4 cup + 1 tablespoon lemon juice
- 3/4 cup plant-based milk, such as almond milk
- 1/4 cup applesauce
- 1 1/2 teaspoons salt
- 1 tablespoon baking powder
- 1 tablespoon poppy seeds (optional)
- 1/4 teaspoon turmeric (optional)
- 2 1/2 cups unbleached all purpose flour
- 1/4 cup lemon juice
- 1/3 cup granulated sugar or confectioner’s sugar
Gather together all of your ingredients. Preheat the oven to 350°F. Wash and zest the lemons, put zest into a small bowl and set aside. Juice the lemons.
In a medium-sized mixing bowl, but not the bowl of your stand mixer, whisk together the flour, baking powder, salt, poppy seeds, and turmeric. Set aside.
In a small bowl, combine the almond milk with 1 tablespoon of lemon juice. Allow to sit for a minute (we are creating “buttermilk” here) then whisk in the applesauce. Set aside.
In a large mixing bowl or the bowl of your stand mixer, combine the sugar, oil, lemon zest, and lemon juice. Beat until thoroughly combined.
Add the dry ingredients to the sugar and oil alternately with the “buttermilk” mixture, beginning and ending with the flour mixture. Scrape down the sides of the mixing bowl at least once. Mix until well incorporated.
Lightly grease a 9 x 5 inch loaf pan. Scoop/pour batter into the prepared pan. Bake until a cake tester or toothpick inserted into the center comes out clean, about 50 to 60 minutes. Remove bread from the oven and place on a rack.
For the glaze:
Combine the lemon juice and the granulated sugar in a glass, microwave safe bowl. Microwave on high for 30 seconds to dissolve the sugar. Brush this mixture on the bread as it cools, if desired.
If you use confectioner’s sugar, you will not have to heat the mixture. Just stir the lemon juice and sugar together.
I put the glaze on the bread as it was still cooling in the pan. I let it set for about five minutes and then removed the bread from the pan to allow it to finish cooling.