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Vegan Lemon Poppy Seed Loaf Recipe

This vegan lemon poppy seed loaf is high in plant protein and makes for a delicious and filling breakfast. Like taking a bite of summer!
 
The lemon and poppy seed combination is one of my absolute favorites!  It’s light, citrusy, and has a fantastic flavor.  This bread is the perfect breakfast that will keep you full until lunch.
 
vegan lemon poppy seed loaf recipe plant based dairy free high protein

This Vegan Lemon Poppy Seed Loaf 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 higher 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 that’s a little too much even for me in the morning.
 

What’s In This Vegan Lemon Poppy Seed Loaf?

 

How Do I Make this Poppy Seed Bread with Lemon?

  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.

A Cozy Brunch Loaf Recipe You’ll Love!

This egg free lemon poppy seed loaf is great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!).  It’s the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal. This vegan lemon loaf is also great for having company over for a holiday brunch as well. Ready in under 30 minutes, simple to get on the table, and it will go fast! 

You can see all my breakfast and brunch recipes on The Herbeevore here, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!

More Vegan Baking Recipes You’ll Love

Vegan Olive Oil Cake with Chocolate Recipe (Egg and Dairy Free)

Vegan Rosemary Focaccia Bread Recipe (Egg Free, Dairy Free)

Jammy Blackberry Oat Bars (Vegan, Gluten Free)

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

Fresh & Easy Homemade Biscuits (Vegan, Dairy Free)

Get the Same Ingredients for this Dairy Free Lemon Poppy Seed Loaf Cake Recipe:

 

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

Let’s keep in touch – make sure to sign up for my newsletter to get free recipe inspiration. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there!  

Vegan Lemon Poppy Seed Loaf

The Herbeevore
This vegan Lemon Poppy Seed Loaf recipe is high in plant protein and makes for a delicious and filling breakfast. Like taking a bite of summer!
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 171 kcal

Equipment

  • Large Mixing Bowl
  • 9x5 inch Loaf Pan
  • Parchment Paper

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit
  • Line a loaf pan with parchment paper and set aside.
  • In a large bowl, mix the dry ingredients together: coconut flour, all purpose flour, sugar, flaxseeds, baking powder, 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 Groceries!

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: 171kcalCarbohydrates: 27gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 196mgPotassium: 81mgFiber: 6gSugar: 11gVitamin A: 0.2IUVitamin C: 1mgCalcium: 108mgIron: 1mg
Keyword dairy free lemon poppy seed loaf, lemon poppy seef loaf vegan, lemon protein bread, Vegan High Protein Breakfast, vegan lemon poppy seed loaf
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Posted in American, Baking, Breads, Breakfast, Dairy Free, Make Ahead, Spring Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

3 Comments

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