Vegan Lemon Poppy Seed Bread
Bright, citrusy, and finished with a glossy lemon glaze, this quick bread is the kind of thing that disappears fast — especially when you're making 10 servings for a brunch crowd or a week of afternoon snacking. The egg-free magic here comes from flax eggs: ground flaxseed stirred with water and left to gel for just five minutes, giving the batter the binding structure it needs without any animal products. Plant-based milk and neutral oil keep the crumb tender and moist, while fresh lemon juice and finely grated zest from about two lemons deliver that punchy, sunny flavor in every single slice. Poppy seeds add a subtle crunch and that classic speckled look that makes this loaf feel bakery-worthy straight from your own oven. The batter comes together in two bowls with a spatula — no mixer required — and bakes up golden in under an hour. Once it's cooled, a simple drizzle of powdered sugar and more fresh lemon juice sets into a tangy, crackly glaze that takes the whole thing over the top. It's the kind of recipe that makes people ask for the recipe.
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the bread
- 2 cups all-purpose flour
- 2 tbsp poppy seeds
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup organic cane sugar
- ½ cup neutral oil (such as canola or sunflower oil)
- ¾ cup plant-based milk
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
For the glaze
- ¾ cup powdered sugar
- 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, so you can lift the loaf out cleanly.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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