From the kitchen
Lemon Poppyseed Loaf
A bright, citrusy quick bread that shines against almond milk's neutral canvas, letting the lemon lead clearly.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 3/4 cups All-Purpose Flour
- 3/4 cup Sugar
- 1 tbsp Poppy Seeds
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Unsweetened Almond Milk
- 1 tbsp Fresh Lemon Juice
- 2 large Eggs
- 1/3 cup Melted Butter or Oil
- Zest of 1 Lemon
Method
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk the flour, sugar, poppy seeds, baking powder, baking soda, and salt together.
- Stir the lemon juice into the almond milk and let sit 5 minutes to lightly acidulate.
- Whisk the acidulated almond milk, eggs, melted butter, and lemon zest together, then fold into the dry ingredients.
- Pour into the prepared pan and bake 50 to 55 minutes, until a toothpick comes out clean.
Kitchen note
The brief lemon-and-almond-milk soak mimics buttermilk's tang for lift, but don't let it sit longer than 5 to 10 minutes — almond milk left with acid too long can start to visibly curdle before it even hits the batter.
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