Menu Close

Vegan Lemon Poppy Seed Bread (High Protein, Dairy Free)

This vegan Lemon Poppy Seed Bread is high in plant protein and makes for a delicious and filling breakfast. Like taking a bite of summer!
The Lemon/Poppy Seed flavor combo is one of my absolute favorites!  I will pretty much eat anything that is lemon poppyseed flavored: muffins, breads, waffles, pancakes, etc.  This bread is the perfect breakfast that will keep me full until lunch.

This Vegan Lemon Poppyseed Bread Is:

  • Slightly sweet (but not TOO sweet)
  • Thick
  • Packed with plant protein
  • Filling
  • Great with morning tea or coffee
  • Paleo & Gluten Free options available (see below!)
I wanted to develop a high protein bread for breakfast that was a little bit sweet (but not TOO sweet for breakfast). A lot of the recipes I saw online had a glaze or frosting on top, but thats a little too much even for me in the morning.

Whats In This Vegan Lemon Poppy seed Bread?

  • Protein Powder: I used a plain pea protein that I got from Trader Joe’s but you can use any plain or vanilla protein powder you have on hand.
  • Lemon Juice and Zest: I used both in this recipe for that ultimate lemon flavor zing!
  • Coconut Flour: I was gifted a very large bag of this from Costco so I’ve been trying to find new ways to incorporate it into baked goods – it’s great!
  • All Purpose Flour: any brand you have works… if you are gluten free, use almond flour in place.
  • Greek Yogurt: I used a non-dairy vanilla Greek yogurt, but you can use any plain or vanilla you have on hand.
  • Flaxseeds: for that extra fiber!
  • Almond milk: plain unsweetened or vanilla unsweetened is best
  • Granualted Sugar: but you can substitute any sweeteer you would normally bake with!  I love using honey in my baked goods, because I’m a beekeeper, but swap in a natural sweetener if you’d like.
  • Vanilla Extract: because it makes anything come alive 🙂

I developed the below recipe with combination of coconut flour and all purpose, but if you only have all purpose flour, that will work just fine.
The bright and delicious flavor of this bread is like taking a bite of summer!

How Do I Make this Bread?

  1. Preheat oven to 350 degrees Fahrenheit
  2. Line a bread pan with parchment paper and set aside.
  3. In a large bowl, mix the dry ingredients together: protein powder, coconut flour, bread flour, sugar, flaxseeds, and baking soda. Stir well to combine.
  4. Add in the wet ingredients: yogurt, almond milk, lemon zest and juice, lemon extract, vanilla extract, and poppyseeds.
  5. Place dough into the bread pan, and place in oven.  Bake for 60 minutes until a toothpick can be inserted into the middle and comes out clean.  Enjoy!

Dietary Modifications

  • To make this Gluten Free, you can substitute the all-purpose flour for a gluten free variety, or with almond flour.
  • To make Paleo or Refined Sugar Free, substitute out all purpose flour & the granulated sugar with your preferred sweetener
  • If you don’t have coconut flour on hand, use all purpose.

Some other Vegan Breakfasts To Enjoy:

Baked Caramel Apples (Vegan, Paleo, Gluten-Free)

Jammy Blackberry Oat Bars (Vegan, Gluten Free)

Peach Cobbler Overnight Oats (Vegan, Gluten Free, Meal Prep Recipe)

Avocado & Grapefruit Bowl  (Raw Vegan, Paleo, Whole30, Gluten Free)

Fresh & Easy Homemade Biscuits (Vegan, Dairy Free)

As always, if you make this vegan lemon poppy seed bread be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Vegan Lemon Poppy Seed Bread

The Herbeevore
This vegan Lemon Poppy Seed Bread is high in plant protein and makes for a delicious and filling breakfast. Like taking a bite of summer!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 194 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit
  • Line a bread pan with parchment paper and set aside.
  • In a large bowl, mix the dry ingredients together: protein powder, coconut flour, bread flour, sugar, flaxseeds, and baking soda. Stir well to combine.
  • Add in the wet ingredients: yogurt, almond milk, lemon zest and juice, lemon extract, vanilla extract, and poppyseeds.
  • Place dough into the bread pan, and place in oven.  Bake for 60 minutes until a toothpick can be inserted into the middle and comes out clean.  Enjoy!

Notes

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 194kcalCarbohydrates: 23gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 323mgPotassium: 92mgFiber: 4gSugar: 11gVitamin A: 3IUVitamin C: 7mgCalcium: 119mgIron: 4mg
Keyword Lemon Poppy Seed Bread, Lemon Poppyseed Bread, Lemon Poppyseed Cake, Vegan High Protein Breakfast
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
Posted in American, Baking, Breads, Breakfast, Dairy Free, Make Ahead, Spring Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

2 Comments

  1. Pingback:Sweet Potato Brownies with Granola (Vegan, Gluten Free, Paleo, Whole30)

  2. Pingback:Apple Cinnamon High Protein Breakfast Bowl (Gluten Free)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.