The love for this vegan lemon poppyseed loaf recipe, originally posted a few months ago, is unreal! Here it is again just in time for Sunday. This moist and zesty loaf is perfect as a snack or for breakfast, finished with a simple lemon glaze.
1. Preheat oven to 350 degrees F (175 C) and grease a 9"x 5" loaf pan with coconut oil and lightly dust with flour, then set aside.
2. In a large bowl, whisk together the warm almond milk, melted coconut oil, vanilla extract, lemon juice, and lemon zest.
3. Next, add the cane sugar to the liquid mixture and whisk. Then, add salt and baking powder and mix until combined.
4. Gradually add the all-purpose flour, 1 cup at a time, to the liquid mixture, whisking well in between each addition until smooth.
5. Once the batter is mixed well and is smooth, add 4 tbsp of poppy seeds and mix until well incorporated.
6. Grab your greased pan and pour the batter into the pan, spreading it evenly.
7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for at least 10 minutes before removing.
8. For the glaze, simply place powdered sugar and lemon juice in a small bowl and whisk together until smooth.
9. Pour the glaze onto the cooled loaf and spread it around to fully cover the top of the bread. Allow the glaze to harden for 15-20 minutes, then slice and enjoy!
