Lemon Poppy Seed Bread (Vegan, Oil-free, Gluten free, & Refined sugar free)
Updated: Aug 18, 2020
Perfect for summer time, this delicious lemon bread is fresh with just the right amount of sweetness. This bread is super easy to make and a crowd pleaser!
2 cups oat flour
1/2 cup unsweetened applesauce
1/4 cup lemon juice
1/4 cup unsweetened plain non-dairy milk
1/2 cup maple syrup
2 tsp lemon extract
1 tsp vanilla extract
1 tbsp poppy seeds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup raw soaked cashews (Soak for 4+ hours or boil for 5-10 minutes. Cool completely before using.)
2 tbsp lemon juice
2 tbsp unsweetened plain non-dairy milk
2 tbsp maple syrup
1/4 tsp lemon extract
Lemon zest for garnishing (optional)
Add the icing ingredients to a blender and blend until smooth. Store the icing in the fridge until ready to use.
Preheat the oven to 350°F and grease or line your loaf pan. I used a 8 x 4.5 inch loaf pan.
Mix together the wet ingredients and in a separate bowl mix together the dry.
Add half the dry mixture to the wet at a time and mix well. Once the mixture is well combined, add the mix to your loaf pan.
Bake for 40-45 minutes or until a toothpick comes out clean.
Let the bread cool completely at room temperature. Remove the bread from the pan and spread the icing on top. Garnish with lemon zest if desired.
Serve immediately and store leftovers in the fridge in an air tight container.