Vegan Lemon Thyme Bread
This easy quick bread is light and fluffy, tangy with the fresh flavor of lemon, the earthy richness of thyme, and the hint of sweetness from the sugar.
Equipment
- 1 1.2 Quart Glass Loaf Pan
Ingredients
- 2 Cups All Purpose White Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 Cup Oil I have used avocado or olive oil in this bread. Use your favorite oil.
- 1/2 Cup Sugar
- Egg Substitute Equal to 3 eggs.
- 1 Tbsp Thyme Fresh or dried.
- 2/3 Cup Plant Based Milk I used a plain unsweetened almond milk in this recipe. Use your favorite plant based milk.
- 2 Tbsp Lemon Juice This is mixed with the plant based milk to make a vegan buttermilk.
- Lemon Zest Added on the top of the loaf before baking.
Instructions
- Preheat the oven to 350° F.
- Oil a 1.2 qt glass loaf pan, set aside.
- Blend together the vegan plant based milk and lemon juice in a 1 cup measuring cup, set aside for about 5 minutes.
- In a small bowl, mix together the egg substitute, set aside.
- Continue by mixing the flour, sugar, baking powder, dried thyme, and salt together in a medium sized mixing bowl.
- Next add in the egg substitute, and the vegan buttermilk, stir until well combined.
- Pour and spread the batter into the loaf pan.
- Shave or zest the lemon peel on the top of the bread dough.
- Slide the pan into the oven and bake for 60 minutes.
- After 60 minutes, remove from the oven, check the bread by inserting a toothpick into the middle, if it comes out clean, it's done.
- Your bread should be a nice golden brown color and be firm to the touch, once done.
- If the bread does not appear done, return to the oven for a additional 10 minutes, baking times can vary.
- Once done, remove from the oven, slide a knife along the side to remove the bread from the pan.
- Leave the bread to cool on a wire rack.