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Accidentally Vegan Lemon Poppy Seed Bread

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A few weeks ago I suddenly started craving lemon poppy seed bread. I have no idea what triggered it, I just woke up one day and wanted it. I had this recipe saved, but I hadn’t made it in years, and I hadn’t tried a lower fat and sugar version of it yet.

The day that I decided to make the bread happened to be the day that Costco was apparently hosting a regional moron convention. I was annoyed and flustered when I got home, plus I was kind of rushing because I had two other dishes that I wanted to get done before I headed off to a birthday party that afternoon. As a result, I forgot to add the eggs. Turns out, you don’t really need them. The only thing is that the bread doesn’t rise quite as much. When I made it again this weekend, I increased the baking soda to compensate. Also, I used honey the first time around, but I found flavor to be a bit strong, so this time I switched to agave.

I decided not to glaze the bread this time. If you want a kick of lemon and a more dessert-y bread, pour the glaze over your loaves immediately after removing them from their pans.

Accidentally Vegan Lemon Poppy Seed Bread Printable Version

Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

1 1/2 tsp salt

1 1/2 tsp baking powder

1 tsp baking soda

1 1/2 Tbsp poppy seeds

3/4 cup granulated sugar

1/3 cup agave nectar

1 /4 cup vegetable oil

3/4 cup unsweetened applesauce

1 cup unsweetened almond milk

1/2 cup lemon juice

1 tbsp lemon zest

1 1/2 tsp lemon extract

1 1/2 tsp vanilla extract

Preparation

Preheat oven to 350°F. Grease the bottoms of your loaf pans (I used 5 1/2 x 3 x 1 3/4 inch mini loaf pans).

Combine flours, salt, baking powder, baking soda and poppy seeds in a bowl.

Mix the remaining ingredients together in another bowl. Add the dry ingredients and stir just until combined.

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Divide batter among pans.

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Bake 35 min or until tops are lightly browned and a toothpick inserted in the center comes out clean. If using larger loaf pans, increase the baking time to 40-50 min depending on the size of your pans.

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Cool 5 min in pans, then remove to a wire rack to cool completely.

Optional glaze

Combine 6 Tbsp sugar, 2 Tbsp lemon juice and 1/4 tsp lemon extract in a small bowl. Stir well and pour over warm loaves.

Makes 4 mini loaves (16 servings).

Per Serving: Calories (kcal): 187; Fat (g) 4.4; Saturated Fat (g) 0.6; Cholesterol (mg): 0; Sodium (mg): 269; Carbohydrates (g): 34.5; Dietary Fiber (g): 2.2; Sugars (g): 16.3; Protein (g): 3.0

Per Serving (with glaze): Calories (kcal): 206; Fat (g) 4.4; Saturated Fat (g) 0.6; Cholesterol (mg): 0; Sodium (mg): 269; Carbohydrates (g): 39.2; Dietary Fiber (g): 2.2; Sugars (g): 21.1; Protein (g): 3.0



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