I don’t know about where you guys live, but it was absolutely GORGEOUS in Pittsburgh, PA yesterday. Our temps hit nearly 70 degrees which meant we spent as much time in the sunshine as we could!
Breakfast in the city, shopping in Lawrenceville, then back home for dinner on the porch. Dan shared this photo on Instagram before we ate:
This was one of those nights where our dinners didn’t look anything alike. That is, of course, with the exception of the sweet potato fries –– gotta have the sweet potato fries. I paired mine with some grilled fish and veggies. And, yes, in case you were wondering, it was the perfect way to end the day.
Somewhere in the midst of fun in the sun, I opened the windows and got to work in the kitchen. It seems that I thought lemons were going out of style when I last hit up the grocery store because I had an abundance of them. So, I thought a lemon poppy seed bread would be the perfect addition to the sunshine-y day!
Get the goods …
Cook Time: 70 -75 minutes
Keywords: bake bread breakfast dessert quick bread gluten-free vegan vegetarian
- 2 flaxseed “eggs” (2 Tablespoons flaxseed meal mixed with 6 Tablespoons warm water)
- 1 cup + 2 Tablespoons The G-Spot Gum- & Gluten-Free Flour Mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 Tablespoon poppy seeds
- 1 cup unsweetened all-natural applesauce
- 1 cup granulated sugar
- 1/2 cup + 2 Tablespoons grapeseed oil
- zest of 1 lemon
- 2 Tablespoons fresh-squeezed lemon juice (watch for seeds!)
- 1 teaspoon vanilla extract
- 1 teaspoon gluten-free and vegan butter substitute (like Earth Balance), melted
- 2-1/2 teaspoons dairy-free milk
- 1/8 teaspoon sea salt
- 1/4 teaspoon vanilla extract
- 1-1/2 cups confectioners’ sugar
Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan by brushing with safflower or canola oil.
Mix together the flaxseed meal and water in a small bowl and allow it to sit for a few minutes.
In a medium bowl, mix together the flour, baking powder, baking soda, sea salt and poppy seeds until well combined. Set aside.
In a standing mixer (or using a hand mixer), “cream” the applesauce and granulated sugar until fluffy. Add the flaxseed meal and water combination, then grapeseed oil, lemon zest, lemon juice and vanilla extract, mixing until well combined. Slowly add the flour mixture, stirring until ingredients are mixed thoroughly. Pour mixture into prepared pan.
Place bread in oven, baking on lower rack of oven (to keep top of bread from burning) for 1 hour and 10 minutes to 1 hour and 15 minuted, or until a toothpick inserted into the center comes out clean.
NOTE: If bread begins to brown too quickly, then loosely place a sheet of foil on top for the duration of baking time.
When finished, remove bread from oven and allow to cool in pan for 25 to 30 minutes. Then, flip bread onto a baking rack, allowing it to completely cool before topping with glaze, then slicing and serving.
Melt the butter and add to rest of ingredients. Mix until creamy, then drizzle on top of lemon poppy seed loaf.
Lots of goodies coming up this week! Stay tuned, cupcakes.