Vegan Lemon Bread

This is a quick, simple bread to make for breakfast or a snack. Everyone loves this, so make two! The recipe below is wonderful served plain but simple lemon syrup can be poured over the top or a Glaze With Lemon Zest can be added for a sweet icing.

  • 3 cups all-purpose flour or whole-wheat pastry flour or combination
  • 1½ cups sugar 
  • 2 teaspoons ground flaxseeds 
  • 1½ teaspoon baking powder 
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons lemon zest
  • 1 cup unsweetened almond milk 
  • 1 plain yogurt, coconut milk or soy   
  • ¼ cup fresh lemon juice 
  • ¼ cup canola oil
  • 2 teaspoons rice vinegar

Preheat oven to 350°F (175°C). Lightly oil an 8”×4” bread pan.  Combine flour, sugar, flaxseeds, baking powder, baking soda, salt, and lemon zest. Whisk together milk, yogurt, lemon juice, oil, and vinegar. Stir into dry mixture until just combined.  Pour into bread pan and bake for 50 minutes, until top is golden and toothpick comes out clean from center. Poke holes in bread after it has finished cooking and drizzle syrup over the top. Let cool for 15 minutes before removing from pan. Cool on rack before slicing.

Lemon Syrup

You can make simple lemon syrup by mixing ¼ cup of sugar with 2 tablespoons of fresh lemon juice.


AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast



Buy the Book!

Buy Now!


Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.