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Dry Ingredients

Wet Ingredients

Add-ins

Prepare the wet ingredients

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Whisk together the dry ingredients.

Off-white Section Separator Flour • Baking Powder • Baking Soda • Salt

Whisk together the wet ingredients.

Off-white Section Separator Plant-based Buttermilk • Lemon Juice • Organic Cane Sugar • Vanilla Extract • Coconut Oil • Lemon Zest

Combine wet + dry ingredients. Fold in whipped aquafaba and blackberries. Add to loaf pan and bake for 55 minutes.

Off-white Section Separator

Make the lemon glaze and blackberry glaze using powdered sugar, lemon juice, and blackberry juice.

Off-white Section Separator

Allow bread to cool and drizzle glazes over the top of the bread.

Off-white Section Separator

Whipped aquafaba is what gives the crumb a lighter texture. Aquafaba is the juice from canned or cooked chickpeas, and serves as the egg replacement in lemon blackberry bread.

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Vegan Lemon Blackberry Bread

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Flavor: Bursting with lemon zest and juice, plus beautifully ripe blackberries.

Texture: A cross between a hearty quick bread and delicate cake.

Vegan and dairy free: Made with plant-based ingredients, this lemon blackberry bread is safe for those avoiding animal products.

Dry Ingredients

Wet Ingredients

Add-ins

Prepare the wet ingredients

Whisk together the dry ingredients.

1

Whisk together the wet ingredients.

2

Combine wet + dry ingredients. Fold in whipped aquafaba and blackberries. Add to loaf pan and bake for 55 minutes.

3

Make the lemon glaze and blackberry glaze using powdered sugar, lemon juice, and blackberry juice.

4

Allow bread to cool and drizzle glazes over the top of the bread.

4

Whipped aquafaba is what gives the crumb a lighter texture. Aquafaba is the juice from canned or cooked chickpeas, and serves as the egg replacement in lemon blackberry bread.

Click for recipe!

More Vegan Breakfast Recipes