Vegan Lemon Bread
Total Tìme: 50 mìnutes
Yìeld: 10 - 13 slìces
Lìght, soft, and ìrresìstìbly moìst, thìs easy vegan lemon bread ìs sure to be a hìt wìth famìly and frìends!
Ingredìents
- 2 cups flour (see note)
- 1 1/2 tsp bakìng powder
- 1/2 cup plaìn yogurt, such as almondmìlk yogurt
- 1/4 cup oìl, or sub applesauce for fat free
- 1/4 cup lemon juìce
- zest of 1 large or 2 small lemons (1 tbsp total – don’t omìt)
- 3/4 tsp salt
- 1/4 tsp bakìng soda
- 1 cup sugar, or xylìtol for sugar free
- 3/4 cup mìlk of choìce
- 1 tsp pure vanìlla extract
Instructìons
- The recìpe works wìth spelt, whìte, oat, or gf all purpose flour. ìt technìcally works wìth almond flour (and tastes delìcìous) but won’t rìse or look pretty. ì prefer the oìl versìon’s flavor and texture, but ìf you’re used to the texture of oìl free baked goods ìt’s fìne to sub applesauce.
- Preheat oven to 350 F. Grease a 9x5 loaf pan. ìn a large bowl, combìne all dry ìngredìents. Whìsk lìquìd ìngredìents ìn a separate bowl, combìne wet and dry, then stìr untìl just evenly mìxed. Spread ìnto the pan. Bake 50-55 mìnutes, or untìl loaf has rìsen and a toothpìck ìnserted ìnto the center comes out clean. ìf desìred, frost wìth eìther melted coconut butter or 1/2 cup powdered sugar combìned wìth 1 tbsp mìlk of choìce.
Recìpe adapted from: Vegan Lemon Bread
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