Vegan Lemon & Elderberry Bread

Elderberry season is in full swing and I’ve been sneaking and swapping elderberries into so many recipes. Recently I’ve been craving some lemon poppy seed muffins and I had the idea to add in some elderberries- a sort of crossover between blueberry muffins and lemon poppy seed. 🍋🫐

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Vegan Lemon & Elderberry Bread Recipe

• Servings: 8-10 slices

• Prep Time: 15 minutes

• Cook Time: 45-50 minutes

• Total Time: 70-75 minutes

  
  

Ingredients:

Dry Ingredients:

• 2 cups of flour

• 3 tablespoons poppy seeds

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

  
  

Wet Ingredients:

• 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!)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

   
   

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt until well combined.

   
   

3. Mix Wet Ingredients: In a separate bowl, combine the maple syrup, rice milk, canola oil, and lemon juice. Whisk until smooth.

   
   

4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

   
   

5. Fold in Berries: Gently fold in the elderberries (or blueberries) until evenly distributed.

   
   

6. Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

   
   

7. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

   
   

8. 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.

   
   

9. 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!

Nutritional Facts (estimated per serving):

• Calories: 150-180

• Total Fat: 6-8 g

• Saturated Fat: 0.5 g

• Carbohydrates: 25-30 g

• Dietary Fiber: 1-2 g

• Sugars: 5-7 g

• Protein: 2-3 g

• Sodium: 150-200 mg

  
  

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!

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