I love loaf.
Drizzled with lemon icing – pretend it’s part of a complete breakfast because it goes so damn well with coffee – Vegan Lemon Poppy Seed Loaf, I love you.
This is a glorious morning treat. If you want to feel like your house has been magically turned into that really cute little coffee shop down the street, this is the recipe you need to make. (Indie music not included). I love this soft, buttery, fluffy, lemony, poppy seedy loaf. It makes a mornings go from cold cereal boring, to a special spring way to start the day.
This breakfast cake is tasty all on its own, but drizzling the lemon icing, just kicks it up seven notches. I mean look at that drizzle! I dare you to whip out this bad boy and not wow someone, even if it is yourself, who is still in pjs way too late in the day. Not that I would have any experience with that. ~Looks to ceiling and whistling a tune~
My recipe isn’t quite as yellow as some of the lemon loaves you see out there, but that’s because I didn’t use any food colouring, and I opted to use whole wheat flour to get a little nutrition squished in there. Personally, I think it looks gorgeous and I tell it that all the time. I don’t judge by the colour of your loaf.
So here we go, mix all the dry ingredients in a large bowl. You can opt for less poppy seeds if you like, but I LOVE the flavour of poppy seeds, so I wasn’t shy.
Mix the wet ingredients in a medium bowl. Don’t forget to zest your lemons before juicing them, because then you may run into some serious zesting issues.
Mix wet into dry until just combined. No need to beat this to death, and kill all those lovely rising bubbles.
Pour into a lightly greased loaf pan. A metal one will work fine too, and bake.
Let your loaf cool completely before icing. Then just drizzle the icing all over, in any zig-zagy way you like. It always seems to look pretty no matter how messy you are. Let the icing set, stand back, cross your arms, nod, and be impressed at your gorgeous baked treat.
I love this soft, buttery, fluffy, lemony, poppy seed loaf. It makes mornings go from cold cereal boring to a special spring way to start the day. The lemon icing kicks it up even more for a real breakfast treat.
- 2 cups whole wheat flour
- 3/4 cup white sugar
- 3 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups non-dairy milk (such as soy or almond)
- 1/2 cup light oil (such as canola or vegetable)
- 1/3 cup lemon juice (2-3 lemons)
- 2 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- Preheat your oven to 375F (190 C). Lightly grease a loaf pan.
In a large bowl whisk together all the dry ingredients.
In a medium bowl whisk together the wet ingredients. Pour the wet ingredients into the dry and gently mix together. Don't over mix, lumps are totally fine.
Pout the batter into at the prepared loaf pan and bake for 45 - 55 mins, rotating once midway through. The loaf is ready when a toothpick inserted into the center comes out clean.
- Let cool completely before icing. When cool, mix the lemon icing ingredients together in a bowl. Set the loaf on a cooling rack over a baking sheet to catch all the excess icing. Drizzle the icing over the loaf. Let the icing set for about 30 minutes before slicing.
Featured Ingredient: Poppy Seeds. 76 Days, 45 Recipes to go!
Bon Appetegan
Sam.
I haven’t made this recipe yet but would like to. Can I substitute coconut oil for the canola or vegetable oil? And if so, the same measurement?
Easy recipe and delicious! It was a hit!
Awesome! 😀
Hi Sam ,
I made your bread I was hungry for lemony flavor and I had a ton of lemons . It’s so good but I didn’t bake it for 40 minutes for 35 my oven is very hot and convection but I see that your bread looks crispier than me . I did the tooth pick test and it came out clean so I took it out . I think the texture is so awsome moist but should it be overly moist ? I always over bake bread because of my oven being very hot so I didn’t want to over bake it and I wasn’t sure if it was going to me a dry bread . But I think next time I will bake it longer . So my question is your bread very moist ? I love lemon so much next time I wil do 1cup almond milk and 1/4 plus the 1/3 lemon juice and I will buy lemon extract. Sam thanks for your website and your very bubbly fun to watch personality .
Hi Brigitte, so happy you enjoyed it! This is not really a bread, more of a cake, so yes, it should be nice and moist. Hope that helps! So happy you are loving my site so much 🙂
I was so glad to find lemons on sale so I could try this recipe! I never seem to get as much lemon zest off my lemons as other people seem to, so I didn’t end up with any in my icing, but it was still amazing. I split the batter up into mini loaves and they were adorable–not just a great breakfast but also a great snack. Thanks for sharing! Here’s the result: http://foodfordissertating.blogspot.com/2018/03/pack-snack-93.html
Awesome! Thrilled you enjoyed it so much 🙂
Going to try doubling it, adding some berries, and cooking in a bundt pan! We’ll see how it goes…
Enjoy! Hopefully it turns out.
How have I not made this before?? No matter, I’ve made it now… we were all craving lemon loaf in the house. So, where to find a vegan lemon loaf recipe? Well, here, obviously! And Sam, you don’t ever disappoint me. I did skip the poppy seeds (they don’t work well with my teeth), and I did actually use WW pastry flour which I is what I always use in place of regular all purpose flour. My daughter wanted to make mini loaves, so this recipe made 4 mini loaves (30 min bake was perfect). The verdict… simple and soooo tasty! Can’t wait for the kids to go to bed so I can eat more! 🙂
Yay! SO happy you enjoyed yet another recipe, Srivani 🙂
Just made your lemon poppy seed loaf and it is so delicious! Also, it came out looking very good, just like in your pictures, Thank you so much for sharing this great recipe.
Wonderful!! So happy you enjoyed it 🙂
Love ❤️ this recipe !!! I make it for my daughter and must say it is the easiest recipe I’ve ever made !!!! Thank you so very much !!!!
♥️&✌️
Aww yay!! How lovely 🙂
I made this with unbleached white flower and it was perfect. I used vanilla soy yogurt in place of the soy milk. I added 3/4 cup butter to the drizzle in order to make it a buttercream frosting. Absolutely delicious. Thank you!
So happy you enjoyed it!
Hi!
I am planning to make this recipe soon and I was wondering whether you think it’s possible to substitute the white sugar for maple syrup. Thanks!
Hi Marjolein, I’ve never tried it myself so I can’t be sure, but you can try following the directions in this article. Enjoy!
I did that, it’s currently in the oven! I will let you know 🙂
How was it??
Hi Sam,
I am new to your blog and very excited to see all the recipes you have posted, and the hard work you put into testing every recipe.
I wanted to bake this cake for Easter. Can I bake the cake the night before, and then add the icing the next day, or does the cake need to be slightly warm to have the icing adhere properly to the cake?
thank you for your help!
Susana
Welcome, Susana, and thank you so much! Absolutely, you can totally bake the cake the day before. The cake should be completely cooled before icing so it will work just perfectly. Enjoy!
This looks delish; I came across it during my search for vegan lemon poppy seed loaf (to make as mini loaves). Hopefully it works out for me!
A few questions for you: 1) Would whole wheat pastry flour work or did you design this recipe using regular WW? 2) Also, does it matter whether I use the boxed milk (sold on shelves) or the carton ones (sold from a refrigerated cooler)? 2b) Is there a general “rule” to help decide which to use for cooking or baking? I’m unfamiliar with non-dairy milk; I’m making this for a group that includes one vegan and I hope that the non-vegans enjoy it too.
3) I don’t use canola oil; would grapeseed or vegetable (e.g. Mazola) oil work?
4) I’d like to use this recipe for mini loaves – any guesses on how many this would yield? 4b) How much should I fill the pans?
Thanks for this recipe – it’s a perfect spring and Easter-time flavor!
Hi Ruth-Ann,
Whole wheat pastry flour might be a little too soft and might not hold up properly. I would stick to regular whole wheat flour.
The boxed milks or the ones in the fridge section are all great. Generally, any non-dairy milk works well, but the standard go-to’s are soy milk or almond milk (I generally prefer unsweetened soy).
Vegetable or other light oil will work just fine.
Here are some tips for baking mini loaves. The pans should be about 2/3 full. Enjoy!
Thank you Sam! I’ve discovered that my mini pans are quite mini so I may try them as muffins instead. We’ll see 🙂
I hope it turns out perfectly!
Success! I did them as muffins for the 16-17 mins as suggested by another commenter. They looked fabulous too. I got 13 perfect sized ones and one smaller one. I used parchment cupcake liners which came right off. I made them twice and plan to make again. Second time I used 1/2 c white sugar and 1/4 c coconut sugar. Next time I’ll reduce the sugar more. Lovely texture and flavour. Thanks!
Woohoo! So happy they worked out for you 😀
I just tried this recipe as muffins (sans icing) and they turned out great! Absolutely delicious. They made about 14 muffins, filled with 1/4 cup of batter each. I baked at 375 and had them in the oven for 16 minutes. The only issue I had was that they really liked to stick to to the cupcake liners that I used, resulting in some of the muffin being tragically lost. I’ll try greasing up the muffin pan with non-stick spray and flour next time–and there will definitely be a next time!
Oh those sound fabulous! I always find silicon muffin liners or parchment paper muffin liners are the best when it comes to non-stick. Sometimes the cheap ones in the grocery store are just paper and are doomed for sticking!
I just made this. Wonderful!
i love that you used whole wheat. We grind our own.
I did however, substitute apple sauce for the oil. My kids didn’t even notice.
Thanks for another great recipe.
That’s awesome! So very happy you and your kids loved it 🙂
This recipe is amazing! I didn’t have poppy seeds and used chia seeds and it turned out perfectly! This loaf is so delicious – the fact that it’s whole wheat flour is unrecognizable!
Yay! So happy you loved it so much Jocelyne 🙂
Hi Sam, ok so mmmmmmmm…making this today. One question, are the poppy seeds whole or ground? Thank you.
Whole poppy seeds! (Otherwise you won’t see them in the loaf like in the picture). Enjoy!
Could we use almond flour instead of wheat flour?
Hi Carloine,
Almond flour is simply ground up almonds, which mean it doesn’t have the same binding qualities as wheat flour. If you are looking for a gluten free option I recommend trying an all-purpose gluten free blend intended for baking. I know Bob’s Red Mill makes one. I hope that helps!
Do you have to use whole wheat flour or can j use all-purpose?
This recipe is designed for whole wheat flour, if you use all-purpose, you will have to experiment with ratios. Here is a good guide. I haven’t tried it myself though, so I can guarantee results.
Do you think I could replace lemon and poppy seed with a berry and nut? For example strawberries and almonds? Also, would the temp be the same if I wanted to do lemon poppy seed muffins instead of a loaf? Great recipe and thanks!
Hi Tyra,
The lemon in the recipe is used as a rising agent along with the baking soda, so you wouldn’t want to cut that. I think you could add some berries and nuts to the recipe and it should be ok. For muffins, my guess is that the temperature would be ok, but they would take way less time to bake. I haven’t tested any of these changes however, so if you experiment, I can’t promise good results. I hope it works out for you! 🙂
Hi! I am trying to get away from refined sugar – if I used honey, would it be the same amount or less? do you think I would beed to balance out the extra ‘wet’ ?
I don’t cook with honey as it’s not vegan, so I am not really sure. If you are trying to cut refined sugar, I would try unrefined palm sugar which I have heard good things about. Hope that helps!
Thanks so much for the recipe I’ve been craving something lemon-y all day. Making this as we speak! Smells heavenly! 🙂 -Anna
You’re very welcome! I hope you love it 🙂
I’ve done this recipe like 3 or 4 times by now and never get tired of it. One of my favorite recipes by now. I’m really really thankfull for this one. It’s simple and you can eat it at any time, and of course is just delicious <3 Thanks for this webiste! 😀
Awww, thank you for the lovely compliment Seren! I’m so happy you enjoy the recipe, and my site! 😀
I’m looking forward to trying this soon! I was a bit confused with the quantity of lemons. Are the 2-3 lemons also for the icing? Or should i buy 4? Thank you!
Hi Porter,
(what a super great name by the way!)
It just depends on the lemon size, and how much juice you can get from them. You need 1/3 cup for the load, and 2 additional tablespoons for the icing. I find that lemons in my grocery store vary a lot in size, so I would always buy more just to be on the safe side. Then I use any leftovers for lemon water. I hope that helps!
Hello! My husband and I absolutely LOVEEEE this recipe!!! Honestly, I’m making it 2-3 time a week. I use applesauce instead of the oil (we try not to use oil) and I don’t add in the poppy seeds or lemon zest just because I never seem to have them. Now that fall is coming I want to encorporate pumpkin into everything possible. Do you think I could take out the lemon and maybe the applesauce and add canned pumpkin and pumpkin pie spices? Thanks so much!!!
Thats awesome Ash!! I am so happy you love the recipe so much and that you were able to make it your own 😀
For the pumpkin part of the question, I really have no idea! That would be so many changes that it would be difficult to know how it turns out.
If you give it a go, let us know how it works for you 🙂
Hello! I had been super excited to bake this loaf as soon as I first saw you post it. I’m glad to say that it did not disappoint- in fact, the flavor was wonderful and it was just sweet enough. Each slice was a bit on the chewy side (is that a property of baking with almond milk?), but I loved it. Thanks for this lovely recipe!
Yay! The chewiness would likely come from the whole wheat flour. So happy you loved the recipe Felicity!
Thank you for sharing this delicious vegan recipe. I noticed a typo that is a bit confusing. The second instruction should say “mix together all the dry ingredients” instead of “wet ingredients.” Have a great day!
Oh thank you! I will fix that. Ugh, typos. So happy you enjoyed the recipe! 😀
I made these into mini loaves and had them with fruit for dinner. I baked them for about 17 minutes. Fabulous, and even wowed my non-vegan family!
Welcome Veronica!
Yay, so happy you and your family loved the recipe, and the mini loaves sound great!
OMG!!!! Now I know for sure what I’m making for Sunday’s Easter brunch!!!! That’s a thing of beauty, Sam!!!!
Aww shucks, thank you so much Connie 🙂
This sounds amazing!! I’m definitely going to bring this to Easter brunch and dinner! Do you think that coconut palm sugar would be ok to use or should I get granulated sugar for this recipe? Thanks 🙂
Hi Michelle,
This would be a great Easter addition! From what I understand about coconut sugar it can be used as a direct replacement of white sugar. I haven’t tried it in this recipe myself but it should work out fine. Enjoy!
I wasn’t able to make it for Easter, but I did just make it for Mother’s Day and it got rave reviews, everyone loved it! Thanks for sharing this recipe, it’s definitely a keeper (btw, I used regular sugar and not palm).
Welcome miche11es!
I am so very happy you and your family enjoyed the recipe! You’re right, this would be a great Mother’s Day treat as well. I know my mom loves this recipe!
Yum! This would be a great treat for company. Love lemon!
Yes, it works great for company! I love lemon too, and lime, and all things zesty. 😉
ever try to do this as cupcakes? i bake to share at work and loafs and cakes get too messy and too many wasted crumbs…
I would put it in the muffin category, but I imagine they would work just fine. Just keep an eye on them in the oven as they will take less time to bake. I would guess around 15 minutes but I haven’t tried them myself yet.
This looks so yummy. Do you have any suggestions for how to make it gluten and sugar free?
Hmmm… I think maybe a gluten free all purpose flour such as Bob’s Red Mill mix might work. For sugar free I’m not sure, I don’t often make sugar free baked goods. I only eat them on occasion so I usually just go for it! Haha. If you give any alterations a try. Let us know how it turns out 🙂
A gazillion years ago, I was introduced to lemon-poppy seed bread as the perfect Mardi Gras treat, and have loved it ever since. While those holidays are no longer a part of my repertoire, I’ve missed it, as well as it’s cousin almond-poppy seed muffins. Thank you for giving me another chance at enjoying it.
Now I have another excuse for those bags of lemons I love to buy. 🙂
I didn’t know lemon poppy seed loaf was a Mardi Gras treat, you learn something new every day! I also don’t think I have ever tried almond poppy seed muffins, and now I’m hungry!! I hope you enjoy the recipe Milinda 🙂
Oh, this sounds delish! I’m going to make this today! Thank you!!
Yay! I hope you love the recipe Katie.
This is the perfect Easter bread! It totally screams spring!
Oh thank you! I love the lemony sweet taste, it totally says spring to me too. 🙂