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Banana bread has been all the craze these days but a couple weeks ago my husband was craving lemon poppyseed loaf. I was impressed with the outcome because I wouldn’t consider myself a good baker. I usually don’t measure anything and that generally doesn’t bode well for baked goods. But this loaf…it’s honestly perfect! It’s lemony, coconutty, sweet, buttery, and moist. I can’t wait for you guys to try this one.
Were currently on week eight of the “Q” word. I know no one wants to hear the real word or talk about it….Like He Who Must Not Be Named…but it’s a little weird to not talk about it at all, right?
It’s definitely starting to feel like the new normal and as much as I do miss seeing friends and family and about 100 other things, there are certainly some things I am really enjoying. For example, walking around the neighborhood. I’m super lucky to live in a beautiful place and as mundane as walking around the neighborhood really is, I think it is forcing me to re-evaluate what’s important. When you’re forced to be grateful for the simple things, it’s easy to appreciate and see how fortunate a lot of us really are.
As weird as life is right now, it’s been good to me in many ways.
now about the lemon poppyseed loaf…
This loaf was inspired by a Lemon Loaf by Erin Ireland of To Die for Fine Foods I had the pleasure of eating in Vancouver, BC a couple of years ago. Erin’s known for her banana bread and while I thought the banana bread was really, really good, I was most impressed with her lemon loaf. It was SO BUTTERY and SO LEMONY it was crazy. I couldn’t believe it was vegan! If you ever get the chance to visit Vancouver or live there, her loaves are a must!
Of course her recipe is top secret, but I did my best to recreate it. And I must say, I did pretty good!
Now this loaf is super simple.
In separate bowls, mix together the dry and wet ingredients.
Once mixed, create a well in the middle of the dry ingredients and pour in the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just mixed.
After baking remove the loaf from the oven and allow it to sit in the baking pan for about 10 minutes before removing and cooling completely on a baking rack.
the lemon loaf glaze
The glaze is also super simple and completely optional! I think I actually prefer this loaf without the glaze but the glaze does make this lemon poppyseed loaf super decadent and is also really pretty!
Wait until your loaf is cooled completely before icing and topping with shredded coconut. And enjoy!
This would be such a good recipe for Mother’s Day or when you’re craving an indulgent vegan treat! Or if you just need something to cheer you up because honestly, I think we can all use a little bit of that right now.
I’d love to hear what you think of this recipe in the comments and as always, share your photos with us on Instagram or Facebook. And if you’re in need of a vegan banana bread recipe, try our Coconut Chocolate Chip Banana Bread. My mom says it tastes like a donut…enough said?
This lemon loaf is the perfect treat for spring when you need a decadent vegan treat! It’s lemony, coconutty, sweet, buttery, moist and has an optional, but indulgent, lemon coconut icing.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 cup shredded coconut
- 3/4 cup canned coconut milk
- 3/4 cup vegan yogurt (this is the one I used)
- 3/4 cup cane sugar
- 1/3 cup lemon juice
- 1/4 cup coconut oil, melted
- 3 tablespoons poppy seeds
- 3 tablespoons toasted quinoa
- 2 tablespoons lemon zest
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon salt
ICING INGREDIENTS (optional)
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 tablespoon coconut milk
- 1/2 cup shredded coconut, or enough to cover the top of the loaf (your preference!)
- Preheat the oven to 375 degrees Fahrenheit and line a 9×5 baking pan with a piece of parchment paper. See photo in post for reference. I buttered the two sides not covered with parchment paper with vegan butter.
- Toast your quinoa in a dry skillet for 3-5 minutes or until toasted. They will be slightly golden brown, fragrant, and a few of them might pop. Remove from heat and add to large mixing bowl.
- In the large mixing bowl with the toasted quinoa, mix together all dry ingredients except for the cane sugar.
- In a separate bowl, mix together all of the wet ingredients and the cane sugar. Make sure your coconut oil is melted.
- Create a well in the middle of your dry ingredients bowl. Pour the wet ingredients into the dry ingredients. Gently fold together until the wet is incorporated into the dry.
- Bake for 1 hour and 5 minutes. You know the loaf is finished baking when a knife comes cleanly out of the loaf.
- Allow the lemon loaf to cool in the baking pan for 10 minutes before removing it. Allow it to cool completely on a baking rack.
- If you are icing your loaf, mix together the powdered sugar, lemon juice, and coconut milk until smooth. Pour on top of the completely cool lemon loaf. Sprinkle on shredded coconut to your liking.
- I have not tried freezing this loaf.
- Lasts up to 5 days in an airtight container at room temperature.
Keywords: lemon loaf, vegan baking, easy vegan baking, lemon poppyseed loaf, vegan lemon loaf, lemon recipe, dessert loaf