Vegan Lemon Poppy Loaf
I love this soft, buttery, fluffy, lemony, poppy seed loaf. It makes mornings go from cold cereal boring to a special spring way to start the day. The lemon icing kicks it up even more for a real breakfast treat.
I love this soft, buttery, fluffy, lemony, poppy seed loaf. It makes mornings go from cold cereal boring to a special spring way to start the day. The lemon icing kicks it up even more for a real breakfast treat.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons lemon juice
- 2 cups whole wheat flour
- 1 cup powdered sugar
- 3 tablespoons poppy seeds
- 1 tablespoon lemon zest
- 1 1/4 cups non-dairy milk ((such as soy or almond))
- 1/2 cup light oil ((such as canola or vegetable))
- 1/3 cup lemon juice ((2-3 lemons))
- 2 tablespoon lemon zest
- Carbohydrate 320.645511805945 g
- Cholesterol 247.291666660039 mg
- Fat 107.827243353271 g
- Fiber 36.1718329591565 g
- Protein 41.4155166710918 g
- Saturated Fat 60.6750640014233 g
- Serving Size 1 1 loaf (about 12 slices) (629g)
- Sodium 759.987166508991 mg
- Sugar 284.473678846789 g
- Trans Fat 8.42800266792424 g
- Calories 2324 calories
Step-by-step
- Preheat your oven to 375F (190 C). Lightly grease a loaf pan.
- In a large bowl whisk together all the dry ingredients.
- In a medium bowl whisk together the wet ingredients.
- Pour the wet ingredients into the dry and gently mix together. Don't over mix, lumps are totally fine.
- Pout the batter into at the prepared loaf pan and bake for 45 - 55 mins, rotating once midway through. The loaf is ready when a toothpick inserted into the center comes out clean.
- Let cool completely before icing.
- When cool, mix the lemon icing ingredients together in a bowl.
- Set the loaf on a cooling rack over a baking sheet to catch all the excess icing.
- Drizzle the icing over the loaf.
- Let the icing set for about 30 minutes before slicing.
Swapping whole wheat flour for all-purpose flour will instantly yield a heavier, denser crumb instead of the intended light texture. Testing this loaf requires ignoring the clock entirely and focusing strictly on internal indicators. Standard baking times are estimates based on calibration tests that rarely match real-world ovens. Relying solely on the recommended 45 to 55 minute window often leaves the interior raw while the exterior over-browns.
Judging Doneness Without a Thermometer
Visual cues dictate when quick breads finish baking. Watch the edges of the loaf carefully. The sides must pull away slightly from the metal walls of the loaf pan. Surface cracks should look completely dry rather than wet and glossy. Insert a wooden skewer directly into the exact center point of the loaf. Zero wet batter should cling to the wood upon withdrawal. Moist crumbs are acceptable, but wet streaks mean the starches remain ungelatinized.
- Bake the batter in a standard 9x5 inch metal loaf pan for optimal heat conduction. Glass or ceramic bakeware will insulate the sides and drastically alter total baking time.
- Rotate the loaf 180 degrees at the 25-minute mark to compensate for uneven oven heating zones.
- Allow the baked loaf to cool entirely on a wire rack before applying glaze to prevent the sugar from melting into a translucent syrup.
