When life throws you lemons make Lemon poppy seed bread!
Seriously though speaking of life throwing lemons… I have been having a hard time with my digestive issues half of this summer but especially the past two weeks sigh. Usually, simply eating a vegan diet keeps it at bay and I only have a flare up twice a year. Although I have been trying to treat this one by myself because I’m so sick of going to the doctor only to be prescribed pills (usually antibiotics -_-). So since I haven’t been feeling well I’m JUST now typing this up this Thursday evening, I usually post on Friday mornings so I’m feeling a little rushed to get this done, just a little. Fingers crossed I start feeling better soon so I can pump recipes out faster hehe.
This Lemon Poppy Seed Bread starts with a simple 10- ingredient gluten-free batter. After baking about an hour the bread comes out with chewy side crust, crispy top, soft and moist center, smelling Sweet, lemony, and oh so delicious.
While letting it cool prepare the Sweet Lemon Glaze by adding the 3- Ingredients to a small bowl and stirring until smooth. Then simply drizzle on top of the Lemon Poppy Seed Bread and smooth with back of a spoon to cover the top evenly. Sprinkle some lemon zest on top if desired to make it even zestier and prettier.
The Sweet Lemon Glaze is mine and my husbands favorite part of this recipe, It is so tart and has just the right amount of sweetness to it.
1/2 Cup Coconut oil, melted
1/2 Cup Applesauce
1/4 Cup Coconut milk (or other non-dairy milk)
1 Cup Pure Cane sugar
2 Cups Gluten-Free Baking Flour (or sub Unbleached All Purpose Flour if not gluten-free)
3 Tsp Baking Powder
1/2 Tsp Salt
1/4 Cup Lemon Juice
2 Tsp Lemon Zest
2 Tbsp Poppy Seed
Sweet Lemon Glaze
1/3 Cup Powdered Sugar
1/2 Tsp Lemon Zest
3 Tsp Lemon Juice
In a bowl, combine Flour, Baking Powder, and salt. Mix well and set aside.
In a large bowl, use either a stand mixer or hand mixer to mix the Coconut oil, Applesauce, Coconut Milk, and Sugar. Mix well, scraping side of bowl as needed.
Add half of the flour mixture in, mix well will be a crumbly consistency. Add half lemon juice, mix well. And repeat alternating mixing in the flour mixture and lemon juice until all is combined and is a smooth thick batter. Stir in lemon zest and poppy seeds.
Pour and spread batter evenly into a bread pan greased with coconut oil and lined with parchment paper.
Bake at 350°F for 50-60 minutes, or until lightly browned and when center is poked with a toothpick or fork it comes out clean.
Cool for a few minutes and then flip out of pan to cool completely on a wire cooling rack.
Meanwhile prepare the Sweet Lemon Glaze. In a small bowl stir lemon zest into powdered sugar then add lemon juice one teaspoon at a time, stirring in between until slightly thin and smooth.
Once bread is cooled simply drizzle on top and smooth with back of a spoon to cover the top evenly. Sprinkle some lemon zest on top if desired to make it even zestier and prettier.