Vegan Lemon Blueberry Loaf
Ingredients
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2/3 cup unsweetened almond milk
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1/4 cup light olive oil
- 2 tablespoons applesauce
- 2/3 cup brown sugar*
- 1 teaspoon vanilla extract
- 1 heaping cup fresh or frozen blueberries
Instructions
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Preheat oven to 350 degrees F. Spray a 9x5 or 8x4 inch loaf pan with nonstick cooking spray.
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Whisk together flour, salt and baking powder in a medium bowl.
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In a large bowl, whisk milk, lemon juice, zest, and olive oil together. Let sit for a few minutes. Next stir in applesauce, brown sugar and vanilla extract.
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Add dry ingredients to wet ingredients, stirring until just combined. Gently fold in blueberries.
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Bake for 50 minutes to 1 hour. Test loaf by inserting a toothpick into the middle; it will be done when toothpick comes out clean with only a few crumbs attached.
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Remove from oven and cool loaf in pan for 10 minutes, then invert loaf, place on wire rack and allow to cool for 1 hour. Cut into 15 slices.
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Bread should be wrapped in plastic or in an airtight plastic bag. Bread will keep at room temperature for 3 days.
Recipe Notes
On subbing sweeteners: You should be able to use regular sugar or coconut sugar instead of brown sugar in the recipe. I have not tried honey so I'm not sure if it works, but if you do, I would stick to 1/2 of a cup.
On substituting flours: If you would like this bread to be gluten free, I recommend an all-purpose gluten free flour, such as King Arthur's or Bob's Red Mill. Do not try to substitute coconut or almond flours.
Feel free to use orange juice and zest instead of the lemon for a unique twist on this recipe. You could also try fresh cranberries instead of blueberries!
You can use coconut oil instead of olive oil in this recipe. If you do use coconut oil, I highly recommend adding in a 1/2 cup unsweetened coconut flakes!
Recipe adapted from Isa Does It.