Vegan Classic Lemon Poppy Seed Bread

Total time1 hr 25 min

Prep time15 min

Cook time55 min

Bright citrus zest gets rubbed right into the sugar until it turns fragrant and pale yellow, setting the stage for a loaf that's tender, moist, and packed with real lemon flavor in every bite. Poppy seeds add their signature gentle crunch throughout the crumb, while a mix of fresh lemon juice and vanilla keeps things aromatic and balanced rather than overly sweet. The batter comes together in one bowl and bakes up into a deep-golden loaf with a springy top, and while it's still warm, a simple lemon glaze gets spooned over the top so it soaks in slightly as it sets. Slice it once the glaze firms up for clean, glossy-topped pieces that are equal parts tangy and sweet. It's a lovely one to bring to brunch or keep on the counter for an easy afternoon treat, and it fits neatly into a vegan baking rotation.

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Ingredients

10 servings

For the bread

1 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 tbsp poppy seeds
1 cup granulated sugar
2 tbsp lemon zest (from about 3 lemons)
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
½ cup sour cream
⅓ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
⅓ cup vegetable oil
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the glaze

¾ cup powdered sugar, sifted
2–3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
2
In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow, about 30 seconds. This releases the lemon oils into the sugar.

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