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Vegan Lemon Loaf

Classic lemon loaf goes vegan in this recipe, but you'll want to make this delicious recipe for the taste alone. It's full of luscious Limoneira® lemon, and topped with a glaze you'll drizzle over it.
Course Breakfast, Dessert, Snack
Cuisine American

Ingredients
  

Vegan Lemon Bread

  • 2 cups spelt flour
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1/3 cup Limoneira® lemon juice freshly squeezed
  • 2 tablespoons Limoneira® lemon zest
  • 1/2 cup oat milk

Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon Limoneira® lemon juice freshly squeezed
  • 1 tablespoon oat milk

Instructions
 

Vegan Lemon Bread

  • Preheat oven to 350 °F, and prepare a loaf pan by lining it with parchment paper. The paper should overlap the long edges of the pan (it's easier to lift out that way).
  • Measure the flour, sugar, baking powder and salt into a large mixing bowl. Stir to blend.
  • Add the oil, milk, lemon zest and juice into a small bowl and whisk to blend well.
  • Add the wet ingredients to the dry, folding the mixture over until well blended. There should be no lumps in the batter, but avoid over mixing.
  • Transfer to the prepared loaf pan, and bake for about 35 minutes. A clean knife inserted into the center should come out clean.
  • Allow the loaf to cool in the pan for about 10 minutes before transferring to a rack.

Glaze

  • Mix the powdered sugar and lemon juice in a small bowl until well blended.
  • Add the milk, and blend.
  • Drizzle over the lemon loaf, and enjoy.

Notes

Note: 2 lemons should give you enough zest & juice for both the bread and glaze.
Keyword Lemons
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