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Lemon Poppy Loaf

What you need: 

1/2 lemon and zest
1/4 cup + 2 tablespoon poppy seeds
hot water
3/4 cup whole wheat flour
1/2 cup whole wheat pastry flour
1/2 cup vegan soy butter
1/4 cup soymilk
1/4 - 1/2 teaspoon lemon extract
sugar or sweetener of your choice

What you do: 

Preheat oven to 350*F and lightly flour a cookie sheet
1. Squeeze juice from the 1/2 lemon into a 1/2 cup measuring cup and add very hot water to equal the 1/2 cup. Pour over the poppy seeds that have been put into a separate cup or small bowl.
2. Combine flours, margarine, soymilk, lemon extract, and sugar. Dough will not be very stiff.
3. Zest the whole half of the lemon and add to the dough. Drain poppy mixture and add to the dough. Mix in.
4. Dough will still not be very stiff, so I usually take about a half handful of flour, put it on the dough, and use a spatula to turn the dough until it's completely covered and can be worked with hands. Gently roll into a log (can just do this with your hands, not on a table or counter).
5. Place on floured cookie sheet and bake about 22 minutes.
OR instead of mixing the poppy seed right into the dough, you can combine the lemon zest and poppy seeds, roll out the dough on a floured surface, spread the poppy mixture over the dough and roll up jelly-roll style. But I just mix it in because I’m lazy and it's less messy when I’m eating it ;)

Preparation Time: 
Cooking Time: 
Recipe Category: 


i've found a way to simplify this and can throw it together within about 10-15 minutes. first i put the flour, sweetener, and poppy seeds in the stand mixer and mix it up. then i add the 1/2 cup margarine and 1/4 cup soymilk. then i add about 1 tsp lemon extract and a couple squeezes of refrigerated lemon juice and mix it all together. its wet so i put about a handful of flour on top and use a spatula to coat the outside of the dough with flour so its easy to shape in my hands.

then just put it on a floured cookie sheet and bake at 350*F for 22 minutes. i usually pick it up with a pot holder after it comes out of the oven and scrape the excess flour off the bottom so thers not such a mess on the counter.


you could if you wanted. i havent tried it so i woulnd't know how it turned out. but if its the fat you're thinking of, i always use Can't Believe It's Not Butter Fat Free. i don't know if thats vegan or not, i'm just vegetarian.

try it. let us know


do you think I could replace 1/2 cup of butter with 1/4 applesauce and 1/4 butter?  I looks really yummy!


it's just to taste. i don't use more than 1/3 cup of splenda, i would say. more like 1/4 cup probably.

and it is really good, addictive. i've been making it for a couple weeks straight and have a piece every morning for breakfast and usually have another for a snack later :)


Sounds really good.  About how much sweetener do you use?  Is it just to taste?

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