Lemon Berry Bread

This is a great recipe to use fresh-picked berries of any kind during the summer. It also works with frozen berries.

Prep time: 15 min

Cook time: 75 min

Serves 8

Ingredients

• ¾ cup unsweetened nondairy milk
• 1 cup sugar
• 1 lemon's worth of zest
• 2 tbs lemon juice
• ½ cup melted vegan butter or neutral oil
• 1 tsp pure vanilla extract
• 2 cups flour
• 2 tsp baking powder
• ¼ tsp salt
• 1 to 1 ½ cups of berries

Instructions

1. Preheat the oven to 350 °F and grease a standard loaf pan (9 x 5 inches).

2. In a large bowl, whisk together the nondairy milk (¾ cup), sugar (1 cup), lemon zest, lemon juice (2 tbs), melted butter or oil (½ cup), and vanilla (1 tsp) until well combined.

3. Add the flour (2 cups), baking powder (2 tsp), and salt (¼ tsp). Stir until just combined, do not over mix.

4. Toss the berries in a small bowl with flour to lightly coat. This will help them to not sink to the bottom of the loaf.

5. Fold the berries into the batter gently.

6. Pour into the greased pan and bake for 60-75 minutes. Let cool for 30 minutes.

Tips & Thoughts

In our oven, this takes closer to 75 minutes to bake completely.

Inspirations

• Nora Taylor

Tags

• vegan
• breakfast