Name: Vegan Lemon & Elderberry Bread
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Yield: 8-10 slices
Cuisine: Vegan
Ingredients: 2 cups of flour; 3 tablespoons poppy seeds; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ⅓ cup maple syrup (or agave nectar); 1 cup rice milk (any non-dairy milk works!); ¼ cup colza oil; ½ lemon juice; 3 oz. elderberries (can swap for blueberries if that's easier!)

Dry Ingredients:

Wet Ingredients:

Vegan Lemon & Elderberry Bread Ingredients

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a separate bowl, combine the maple syrup, rice milk, canola oil, and lemon juice. Whisk until smooth.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in Berries: Gently fold in the elderberries (or blueberries) until evenly distributed.
Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove from the oven and let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serve: Slice and enjoy your Vegan Lemon & Elderberry Bread! It pairs wonderfully with tea or as a light snack.

Enjoy this bread warm and fresh out of the oven and save whatever's left as a yummy breakfast for days to come!

If you try this lemon & elderberry bread recipe, like, comment, or post a photo below. 🤗 You can also tag us on social @VeginnerCooking and we will repost!📸

Thank you Peyton Chipman for this delicious recipe! Interested in becoming a blog contributor at Veginner Cooking? Contact us!