Vegan Lemon Bread

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

1 cup sugar (or xylitol for sugar-free)

3/4 cup milk of choice

1/2 cup plain yogurt (such as almond milk yogurt)

1/4 cup oil (or substitute applesauce for a fat-free option)

1/4 cup lemon juice

Zest of 1 large or 2 small lemons (1 tablespoon total – don’t omit)

1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (180°C). Grease a loaf pan measuring 9×5 inches.

In a bowl combine 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 3/4 teaspoon of salt and 1/4 teaspoon of baking soda.

In another bowl whisk together 1 cup of sugar your choice of milk (3/4 cup), plain yogurt (around 1/2 cup) oil or applesauce, for a fat-free option (approximately 1/4 cup) lemon juice (around 1/4 cup) the zest from one to two lemons (approximately one tablespoon) and pure vanilla extract (about one teaspoon).

Mix the dry ingredients together until well combined.

Spread the batter evenly into the greased loaf pan.

Bake in the oven, for 50 to 55 minutes. Until the loaf has risen and a toothpick inserted into the center comes out clean.

For a touch you can frost it with melted Coconut Butter or a mixture made from half a cup of sugar combined with one tablespoon of milk.

Once cooled down savor your Vegan Lemon Bread!

Notes

To remake this Vegan Lemon Bread into a gluten-free version you can supersede the usual all-purpose flour with your favored gluten-free flour blend.

Just guarantee that the blend includes xanthan gum or another binding agent as it helps with the texture.

Follow the remaining steps of the recipe without any changes. You’ll have a gluten-free adaptation of this lemon bread that’s equally satisfying!