A moist, sweet quick bread that is full of lemon flavor and simple to make! A traditional family favorite recipe!

Vegan Lemon Poppy Seed Bread
We recently decided to take a day trip to Appleton, it was such a fun day of exploring and experiencing new things! One of the stops on my list was World Market. I love that store!
Over the years I’ve tried learning as much as I can about food photography. Most recently I’ve picked up a few tips on lighting and props that have really helped take my pictures to the next level! But that means I need to change some of the things I use, like the dishes.
I really had my heart set on some dishes I wanted at World Market, but when I got there they were a lot more expensive than I expected. So I settled on buying less than I intended. I am a firm believer in using what I have because it teaches me to be resourceful, keeps me financially disciplined, and sparks creativity.
Having your mind set on a goal is good, goals are important. But being flexible with how you get to that goal is what helps you achieve it! I love my new dishes! Even if they are fewer in number than I had hoped.
You know what I else I love? This Lemon Poppy Seed Bread. My Grandma made it for you! She surprised me by sprinkling some slivered almonds on top, I thought that was a great idea! She also make this Homemade Oatmeal Bread for you, it’s our favorite!
This recipe is actually the same as my Vegan Lemon Blueberry Bread, but with poppy seeds instead of blueberries!

What You’ll Need for the Bread:
- 2 cups Flour
- 1 1/2 tsp Baking Powder
- 3/14 tsp Salt
- 1/4 tsp Baking Soda
- 1 cup Sugar
- 2 tbsp Poppy Seeds
- 3/4 cup Unsweetened Vanilla Almond Milk
- 1/2 cup Silk Vanilla Yogurt
- 1/4 cup Oil
- 1/4 cup Lemon Juice
- 1 tbsp Lemon Zest (2-4 Lemons)
- 1 tsp Vanilla
And for the Optional Glaze:
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice
- Slivered Almonds, Optional

How to Make Lemon Poppy Seed Bread
- Preheat oven to 350 degrees. Spray a bread pan with non-stick spray and set aside.
- In a large bowl, thoroughly combine 2 cups flour, 1 1/2 tsp baking powder, 3/4 tsp salt, 1/4 tsp baking soda, 1 cup sugar, and 2 tbsp poppy seeds.
- In a separate bowl, whisk together 3/4 cup almond or soy milk, 1/2 cup Silk vanilla yogurt, 1/4 cup oil, 1/4 cup lemon juice, 1 tbsp lemon zest (2-4 lemons), and 1 tsp vanilla.
- Pour the wet ingredients into the dry ingredients and mix well.
- Pour batter into prepared pan and bake for 50-55 minutes.
- Note: Check bread at 50 minutes by sticking a toothpick in the middle of the loaf. If it comes out dry, the bread is done. If it’s not done, continue to add time from there based on your judgement.
- Optional: Make glaze by combining 1 cup powdered sugar and 2 tbsp lemon juice. Drizzle over the bread once cooled. Sprinkle slivered almonds on top of the glaze.

Recipe Notes:
- Yogurt – Any vanilla yogurt works, dairy or non-dairy. I prefer to use Silk Vanilla yogurt. I’ve tried other vegan yogurts and so far that is my favorite.
- Milk – Any milk works, dairy or non-dairy. I prefer to use Almond Breeze Unsweetened Vanilla.
- Blueberries – You can leave out the poppy seeds and swap with 1 cup of blueberries! Fresh or frozen work just the same. An additional 5 minutes of baking may be required.
- Glaze – The glaze is optional. I like to sprinkle sugar over the top of the loaf before baking, it gives the loaf a crispy top but stays soft on the inside. You could do either, or both, whatever you prefer.
- Glaze consistency – You can make the glaze as thick or thin as you’d like by adding more or less milk. Or you could make less of it by combining a 1/2 cup powdered sugar and 1 tbsp almond/soy milk.
- Lemon – If you like only a hint of lemon, you could make the glaze by combining 1 cup powdered sugar and 2 tbsp almond/soy milk instead of using lemon juice. If you want a stronger lemon taste, make the glaze as instructed in the recipe. You could also skip the glaze.
- Freezing – This bread freezes nicely in a freezer safe bag. Allow bread to completely cool before freezing. Do not drizzle the glaze before you freeze the bread; drizzle after you remove from the freezer. When removing from the freezer, thaw on the counter until it reaches room temperature then cut.

More Bread Recipes:
- Easy Chocolate Chip Banana Bread
- Pumpkin Bread with Crumb Topping
- No Yeast Bread
- Homemade Oatmeal Bread
- 20 Easy Banana Bread Recipes
- Homemade Garlic Bread
- The Best Cornbread
- Sugar Free Banana Bread

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread, a moist, sweet quick bread that is full of lemon flavor and simple to make! A traditional family favorite recipe!
Ingredients
Bread
- 2 cups Flour
- 1 1/2 tsp Baking Powder
- 3/4 tsp Salt
- 1/4 tsp Baking Soda
- 1 cup Sugar
- 2 tbsp Poppy Seeds
- 3/4 cup Unsweetened Vanilla Almond Milk
- 1/2 cup Silk Vanilla Yogurt
- 1/4 cup Oil
- 1/4 cup Lemon Juice
- 1 tbsp Lemon Zest (2-4 Lemons)
- 1 tsp Vanilla
Optional Glaze
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice
- Slivered Almonds, Optional
Instructions
- Preheat oven to 350 degrees. Spreay a bread pan with non-stick spray and set aside.
- In a large bowl, throroughly combine flour, baking powder, salt, baking soda, sugar, and poppy seeds.
- In a separate bowl, whisk together milk, yogurt, oil, lemon juice, lemon zest, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix well.
- Pour batter into prepared pan and bake for 50-55 minutes.
- Note: Check bread at 50 minutes by sitcking a toothpick in the middle of the loaf. If it comes out dry, the bread is done. If it's not done, continue to add time from there based on your judgement.
- Optional: Make glaze by combining powdered sugar and lemon juice. Drizzle over bread once cooled. Sprinkle slivered almonds on top of the glaze.
