Vegan Classic Lemon Poppy Seed Bread

Total time1 hr 25 min

Prep time15 min

Cook time55 min

5.0

(4)

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Ingredients

10 servings

For the bread

1 ½ cups all-purpose flour
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 an unsweetened variety so it won't add sweetness, especially in savory dishes.
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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