Whip up a tangy, moist vegan lemon bread with almond milk yogurt, fresh lemon juice, and a hint of vanilla. Perfect for any occasion!
Do you ever bake something that instantly reminds you of a cherished moment? For me, this Vegan Lemon Bread is like pressing rewind on my life. It takes me back to a Sunday morning at my grandma’s house, where the smell of fresh citrus would waft through the kitchen. She wasn’t vegan, but I think she’d approve of this modern twist—it’s got the same zingy flavor and warmth, but with a little plant-based magic.
I made this loaf for the first time when I wanted to impress a friend who swore vegan baking couldn’t hold a candle to the “real thing.” Let’s just say, one slice in, and she was asking for the recipe. The combination of fresh lemon zest, creamy yogurt, and a soft, moist crumb? It’s honestly irresistible.
Why You’ll Love This Vegan Lemon Bread Recipe?
- Bright, Citrus Flavor: Each bite bursts with lemony goodness, thanks to real juice and zest.
- Incredibly Moist: Almond milk yogurt gives it a tender, soft texture.
- Simple Ingredients: You’ve probably got most of this stuff in your pantry already.
- Plant-Based Perfection: No eggs, no dairy—just pure, wholesome ingredients.
- Customizable: Keep it classic, or go wild with glaze, fresh berries, or even a sprinkle of poppy seeds.
Ingredient Notes:
Here’s the magic behind this loaf:
- Lemon Juice and Zest: The stars of the show. The zest brings that bold citrus flavor, while the juice adds just enough tang.
- All-Purpose Flour: Gives the bread structure. You can swap it for gluten-free flour, and it still works like a charm.
- Plant-Based Yogurt: This is where the magic happens. Almond milk yogurt makes the loaf moist and gives it a slight tang that pairs perfectly with the lemon.
- Applesauce or Oil: Applesauce keeps it light and fat-free, while oil gives it a richer texture. Your call!
- Sugar: Balances out the tanginess of the lemon without being overly sweet.
- Vanilla Extract: Just a touch to round out the citrus flavor.
How To Make Vegan Lemon Bread?
Making this lemon bread is as easy as squeezing a lemon—okay, maybe a little more involved, but not by much.
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (180°C). Grease a 9×5-inch loaf pan or line it with parchment paper. I always go with parchment—it makes cleanup a breeze.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ¾ teaspoon of salt, and ¼ teaspoon of baking soda. Set it aside while you tackle the wet ingredients.
Step 3: Combine the Wet Ingredients
In another bowl, mix 1 cup of sugar, ¾ cup of almond milk (or your favorite plant-based milk), ½ cup of almond milk yogurt, ¼ cup of lemon juice, 1 tablespoon of lemon zest, ¼ cup of applesauce (or oil), and a teaspoon of vanilla extract. Whisk until smooth.
Step 4: Bring It All Together
Slowly pour the wet mixture into the dry ingredients, stirring just until combined. Be careful not to overmix—nobody wants a dense loaf!
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Step 5: Bake
Pour the batter into your prepared loaf pan, spreading it out evenly. Pop it into the oven and bake for 50-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Step 6: Cool and Glaze (Optional)
Let the bread cool completely before glazing. For the glaze, mix powdered sugar with a splash of almond milk or melted coconut butter for a rich finish. Drizzle it on, slice, and enjoy!
Storage Options:
- Room Temperature: Keep it in an airtight container for up to 3 days.
- Fridge: It stays fresh for about a week when stored in the fridge. Plus, chilled lemon bread tastes amazing!
- Freezer: Slice it, wrap each piece in plastic wrap, and freeze for up to 3 months. Perfect for when you need a quick treat.
Variations and Substitutions:
Want to mix things up? Here are some fun ideas:
- Gluten-Free: Swap out the all-purpose flour for a 1:1 gluten-free baking blend.
- Berry Boost: Add fresh blueberries or raspberries to the batter for a fruity twist.
- Poppy Seed Lemon Bread: A tablespoon of poppy seeds adds a delightful crunch.
- Sugar-Free: Use xylitol or a natural sweetener like coconut sugar.
What to Serve with Vegan Lemon Bread?
This bread is delightful on its own, but if you’re looking to elevate it:
- Whipped Coconut Cream: A dollop takes it to dessert status.
- Fresh Fruit: Strawberries, blueberries, or even sliced peaches pair beautifully.
- Herbal Tea or Coffee: The perfect companion to a slice of this zesty loaf.
Frequently Asked Questions:
Can I use bottled lemon juice?
Fresh is always best, but bottled works if you’re in a pinch.
Can I make this into muffins?
Absolutely! Divide the batter into muffin tins and bake for 20-25 minutes.
How do I prevent the bread from being dry?
Make sure not to overbake, and don’t skimp on the yogurt or applesauce—it’s what keeps it moist!
This Vegan Lemon Bread is more than just a recipe—it’s a little slice of happiness. Whether you’re baking it for a cozy weekend treat or impressing your friends at brunch, it’s a guaranteed hit.
So, are you ready to bake some sunshine? Let me know how yours turns out—I’d love to hear your take!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
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 9x5 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
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
