Go Back Email Link
+ servings

Vegan Lemon Poppy Seed Loaf

Kelly Jensen
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 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 171 kcal

Equipment

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

Ingredients
  

  • 3/4 cup all-purpose flour
  • 3/4 cup coconut flour
  • 4 tablespoons granulated sugar
  • 2 tablespoons ground flaxseeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup vanilla Greek yogurt dairy free
  • 1 cup plain unsweetened almond milk
  • 1 lemon zested and juiced
  • 1 tablespoon lemon extract
  • 1 tablespoon vanilla extract
  • 2 tablespoons poppy seeds

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!

Nutrition

Calories: 171kcalCarbohydrates: 27gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 196mgPotassium: 81mgFiber: 6gSugar: 11gVitamin A: 0.2IUVitamin C: 1mgCalcium: 108mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!