I am a huge fan of quick loaves — lemon poppy seed being one of my favourites followed closely by zucchini loaf and pumpkin loaf. They are perfect for a quick (and filling) breakfast, a dessert or just to have around the house to snack on. The added bonus is they are quick and even if you are a novice baker, these breads are a great place to start your love of baking.
Since going gluten free (and casein free) I haven’t been enjoying the quick loaves as much as I used to. I like them to be ‘quick’ and sometimes working with complicated gluten-free flour blends can be difficult and replacing the dairy ingredients while keeping the texture and taste was a slight challenge. Well, it’s easy again thanks to the all-purpose gluten and dairy free flour blend by Kinnikinnick Foods. I whipped together a delicious and quick loaf that is gluten and dairy free, but you would never know by eating it.
Gluten Free / Dairy Free Lemon Poppy Seed Loaf
Ingredients
- 1/2 cup vegan margarine (dairy free butter), softened
- 1 cup granulated sugar
- 2 large eggs
- 1-1/2 cups Kinnikinnick Foods All-Purpose Flour Blend
- 2 tablespoons poppy seeds
- 1 tablespoon grated lemon grind
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond milk
- LEMON SYRUP:
- 1/3 cup granulated sugar
- 1 teaspoon lemon rind
- 1/3 cup lemon juice
Directions
- Pre-heat oven to 325F (160C)
- In a bowl, beat together margarine and sugar until light and fluffy. Add one egg at a time mixing in between until well blended.
- In a separate bowl, stir together Kinnikinnick All-Purpose Flour Blend, poppy seeds, lemon rind, baking powder and salt.
- Stir the flour mixture in with the butter mixture, and add the almond milk. Stir until well blended.
- Pour mix into a greased 8x4 inch loaf pan.
- Bake in the preheated oven for 1 hour or until toothpick comes out clean when pierced.
- LEMON SYRUP: In a saucepan add the three ingredients over medium heat. Stir until sugar dissolves. Pierce the lemon loaf with a tooth pick a few times and pour the syrup over top.
- Let loaf cool for 30 minutes and remove from pan onto a cooling rack until cooled completely. Wrap and let sit for 6-12 hours before slicing (this will allow the syrup to soak in and will make the loaf less crumbly)
Enjoy!
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Post sponsored by Kinnikinnick Foods. Custom recipe created by Devan McGuinness. Interested in trying it out? Purchase Kinnikinnick’s All-Purpose Flour Blend at your local store or purchase online. |
{ 2 comments… read them below or add one }
Oh man, that looks so good! I haven’t had lemon poppy seed bread/muffins in forever and I now have quite the hankerin’ for them xD
I was just kind of peaking since I love lemon poppy seed but with the reservation that I would never make a loaf of bread (live alone so it wouldn’t keep). Then I read Kayla’s great idea to make muffins from this! (This way I can easily freeze the extras!)
I know what I’m having this weekend!