As you know, my passion is baking, so obviously I bake a lot. When I went Vegan I was extra eager to tell everyone that my baked goods were vegan first, and they would shy away. BUT, now I don’t lead with the “Vegan” part. And that’s how it’ll be from now on. I just BAKE GOOD STUFF, and they happen to be Vegan.
Here’s a nice simple recipe for a Lemon Poppy Seed loaf. I love how it’s moist enough and doesn’t have as much sugar. Can’t wait to try it with coffee for breakfast. It’s a keeper and certainly one that I’ll make on the regular.
Original Recipe here, it called for the icing, but honestly the lemon is so great, it’s not needed.
Lemon Poppy Seed Loaf (happens to be vegan)
2 Cups Whole Wheat Flour
¾ Cup White Sugar
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
3 Tablespoons Poppy Seeds
1¼ Cups Soy Milk
½ Cup Canola Oil
2 Tablespoon Lemon Zest (about 2 lemons)
⅓ Cup Lemon Juice (about 2 lemons)
1 teaspoon Vanilla Extract
1. Preheat your oven to 375F (190 C). Lightly grease a loaf pan.
2. In a medium bowl whisk all wet ingredients.
3. In a large bowl whisk all the dry ingredients. Place a well in the middle of the mixture and pour the wet ingredients in. Stir until combined (don’t over mix)
4. Pour into prepared pan and place in oven for 45-55min. Check to see if ready with a toothpick.