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.
Divide batter among pans.
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.
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