Happy weekend friends! I’m excited and a little nervous to share this recipe because it’s not a traditional lemon poppyseed loaf that may come to mind when you think of one. It’s NOT sweet, it’s NOT super lemon-y but it IS the perfect more healthy type of loaf where you can control the sweetness!
In this time of quarantine life, if you’re like our family – LOL, the snacks and sweets are at an all time high. On top of that, it’s safe to say that everyone is spending a lot of time in the kitchen baking breads, cinnamon buns and so on which I think is so SO great! I mean, how often did you see a friend, family member or neighbour share their baking creations until now? Recipes are being shared so much more these days and people are *actually* creating them rather than just pinning them on Pinterest for a rainy day.
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That being said, I thought I would throw in a baked good that is a touch healthier and balances the scales a bit. Don’t get it twisted though, you know I know all of the ways to sweeten something up! For this lemon poppyseed loaf, I paired it with a strawberry jam and a little dollop of coconut whipped cream- TO DIE FOR! Or you can simply eat it toasted with a drizzle of maple syrup or a sprinkle of powdered sugar.
I also used ingredients such as coconut sugar and applesauce to eliminate the refined sugar and fat in the recipe. That is what gives this loaf it’s caramel colour. You can most certainly substitute these things with regular sugar and vegetable oil, in which case, this will become the loaf that comes to mind when you think of a lemon poppyseed loaf! You can also play around with all purpose flour, spelt flour or a gluten free flour as well.
I hope you give this recipe a try and if you do, be sure to tag me over on Instagram!
Lemon Poppyseed Loaf
- 2 cups flour
- 1 1/2 cups coconut sugar (or granulated sugar)
- 1/4 cup poppyseeds
- 2 tsp baking powder
- 1/4 cup maple syrup
- 1/2 cup applesauce
- 1 cup coconut yogurt
- 1/2 cup plant milk
- zest of 2 small lemons
- juice of 2 small lemons
Preheat oven to 350*F.
Line a loaf pan with parchment paper and spray sides with cooking spray.
In a bowl add all ingredients listed in order shown.
Mix until combined.
Transfer into loaf pan and bake for approximately 45-50 minutes.
Test for doneness by inserting a knife or toothpick and remove from oven when clean.
Allow to cool for 15 minutes before removing from loaf pan.
Serve with your favorite jam or toasted with a drizzle of maple syrup.