It’s no secret that I love baked goods. Muffins, cakes, pies, cookies…you name it. But there’s something about a loaf of bread–yeast or quick–that gets me. And this Blackberry Lemon Bread takes the proverbial cake. I just threw it together this morning for breakfast because we had leftover blackberries and leftover lemons from this week’s cooking. So good!
Blackberry Lemon Bread (makes 1 loaf):
- 2 cups flour (I use a blend of white and whole wheat)
- 2/3 cup sugar
- 1 T baking powder
- 1/2 tsp salt
- 3/4 cup almond milk
- 1/4 cup lemon juice
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 2 tsp lemon zest
- 2 tsp vanilla extract
- 1 generous cup of blackberries
Heat oven to 350 degrees and grease a loaf pan. In a medium bowl, combine all the dry ingredients. Then, add the milk, lemon juice, applesauce, oil, zest and vanilla. Gently combine until most of the dry ingredients are incorporated. Then, fold in the berries. Spoon mixture into loaf pan and bake for 40-50 minutes, checking frequently after 30 for doneness (when a toothpick comes out clean).
This recipe was adapted from the Lemon Poppy Seed muffin recipe in Vegan Brunch.