Lemon Bread 🍋

Ingredients

Wet ingredients:

6 ounces silken tofu (1/2 package)

1/4 cup canola oil

1 cup almond milk

1 cup granulated sugar

zest from 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Dry ingredients:

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/4 teaspoon baking soda

Lemon glaze:

1 cup powdered sugar

1 tablespoon almond milk

1 tablespoon fresh lemon juice

Instructions

1. Preheat oven to 350 degrees F and lightly grease a standard loaf pan.

2. Blend all of the wet ingredients in a blender until smooth.

3. In a large bowl, whisk together all the dry ingredients. Now pour the wet mixture into the dry and mix with a large spoon until just combined. Do not over mix. 

4.Pour into the prepared pan and bake for 35-45 minutes, until golden brown and a toothpick inserted comes out clean. Let the loaf cool in the pan for 10 minutes, then move to a cooling rack.

5. While the loaf cools, add the icing ingredients to a medium sized bowl and whisk until smooth. Once the loaf is cooled, drizzle or pour the glaze on top of the loaf. Let the glaze harden, if desired, before slicing and serving. Enjoy!

Recipe Notes ✏️

1. Calories estimate is for 1/8th of the loaf.

2. Look for the silken tofu in a vaccum pack, not packed in water.

3. May sub coconut oil or melted vegan butter for the canola oil. For oil free, sub non-dairy yogurt or applesauce.

4. May use any non-dairy milk, such as soy, coconut, almond, hemp or oat. Unsweetened is best; if you only have sweetened milk you may want to reduce the amount of sugar you add.

5. Make sure to use fresh squeezed lemon juice for the best flavor, and a full zested lemon. I love this grater/zester!

6. You can try subbing white whole wheat flour/ whole wheat pastry flour for the white, but it will change the flavor. I haven't tried this with gluten free flour.

Recipe Credit/s: Nora Cooks