Lemon Quick Bread
One of my favorite recipes from last year was my orange gingerbread loaf, adapted from Cook Nourish Bliss. That quick bread recipe was flavorful, soft, and featured a gorgeous domed top. It was everything I ever wanted in a quick bread!
This lemon quick bread is another rendition of that loaf, using lemons in place of oranges and ditching the gingerbread spices for a less holiday-specific treat. I love that this recipe uses white whole wheat flour and applesauce, and relies on maple syrup instead of granulated sugar.
If you'd like to achieve a charming lemon poppy seed aesthetic, feel free to add some poppy seeds (about 1-2 tablespoons) to the batter before baking. Either way, this loaf is the perfect breakfast or snack for a chilly winter day!
Let me know what you think of the recipe and don’t forget to follow the sustainability tips below!
Time: 1 hour
Makes: 1 9-inch by 5-inch loaf of bread
Serves: About 10 slices of bread
Ingredients
1 1/4 cup white whole wheat flour
3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup unsweetened apple sauce
3/4 cup maple syrup
1/4 cup neutral oil
2 eggs
1 packed tablespoon lemon zest (from about 2 large lemons)
2 tablespoons fresh lemon juice (from about 1 large lemon)
1 teaspoon vanilla extract
Methods
Preheat oven to 325 F. In a large bowl, whisk together the flours, baking soda and salt. In a medium bowl or large liquid measuring cup, whisk together the applesauce, maple syrup, oil, eggs, lemon zest and juice and vanilla until well combined.
Add the wet ingredients to the dry ingredients, using a spatula to fold until just combined. Transfer the batter to a lightly oiled 9-inch by 5-inch loaf pan. Bake for 50-60 minutes, or until a toothpick poked in the center comes out clean. Dig in!
sustainability tips
Flours: I like to buy King Arthur brand flour because King Arthur is a B Corp, meaning that a third party holds them to a high environmental and social standard. Alternatively, you could find a farmer who grows and mills flour locally. Buying locally can help connect you to your local food system and cut back on the miles your food has to travel.
Maple syrup: Buying your maple from a local provider is the best way to be more connected to your food. If you buy locally, you can ask the provider any questions you have about producing syrup, and your syrup won't emit as many climate-changing greenhouse gases during travel.
Eggs: Local eggs are really easy to find if you look for them. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use.
Lemons: Your best option is to grow the lemons yourself, but any local lemons are a great option. Also, be sure to make this recipe during the winter because that's when lemons are in season. This way, your lemons won't have to contribute as much to GHG emissions during travel.