Lemon poppy seed loaf (vegan friendly)

Lelelelelelelelelele-lemon loaf! Mother deer bought a giant bag of poppy seeds the other day and well, what better to have than a nice slice of lemon poppy seed loaf on a chilly day? That and lil’ bun and I couldn’t come up with anything else to make right away. Even us bakers lack creative inspiration every once in a while and classics are always yum to have. Anyway, enough chit-chat, let’s get baking!

Scavenge the pantry (1 loaf):
adapted from joannagoddard

1 1/3 cup flour
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons poppy seeds
3/4 cup soy milk
1/3 cup vegetable oil
1 egg (or 1 tablespoon ground flax + 3 tablespoons water)
1 teaspoon vanilla extract
1 1/2 tablespoons lemon juice
2 tablespoon lemon zest

It’s baking time!

1. Sift the flour, sugar, salt, baking powder, lemon zest and poppy seeds together in a large bowl.

2. Add the soy milk, vegetable oil, egg (or flax+water substitute), and vanilla extract to the flour mixture. Stir until incorporated.

3. Pour the batter into the loaf pan.

4. Bake at 350F for 45 to 50 minutes until golden brown.

5. Eat away!

Lil’ bun and I love making loafs because they are super easy to make but still taste just as comfortingly delicious as the complex recipes out there. Sometimes simple is best right? This loaf was super moist and spongy to have. We would of dusted the top with icing sugar but we just couldn’t wait long enough for it to cool down to do that. Having it vegan makes it even better because we get to eat it guilt free yay! Anyhow, I’m going to get myself another piece before it disappears on me. I like having it with orange jam because it makes it more citrusy fun.

Tags: lemon, Loaf, poppyseed, quickbread, Vegan