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Lemon Bread Recipe
Delicious sweet bread perfect for your lemon harvest!
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Breads, Dessert
Cuisine:
American
Servings:
14
slices
Calories:
187
kcal
Equipment
Standard Loaf Pan
Ingredients
3
cups
oat flour
2
tsp.
baking powder
½
cup
granular sweetener
(try Sucanat, coconut sugar or monk fruit)
¼
tsp.
salt
(I used pink Himalayan salt)
2
tbsp.
fresh lemon zest
(zest of 2 lemons)
1
cup
unsweetened apple sauce
¼
cup
virgin coconut oil
2
large
eggs
½
cup
unsweetened almond milk
1
tsp.
pure vanilla extract
2
tbsp.
lemon juice
2
tsp.
lemon extract
US Customary
-
Metric
Instructions
Preheat oven to 350° F., and line a standard loaf pan with parchment paper.
Combine all the dry ingredients, including the lemon zest, and whisk well to coat and distribute the zest in flour.
Add in the wet ingredients and whisk to combine.
Spray the loaf pan with oil.
Pour the batter into the prepared loaf pan and tap or jiggle the pan a bit to settle the batter.
Tap the pan gently to settle the batter.
Bake for 60-75 minutes. A knife should pull out clean when it's done and the top should be golden brown.
Cool on a wire rack.
Slice and serve.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
slice
|
Calories:
187
kcal
|
Carbohydrates:
27
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
69
mg
|
Potassium:
182
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
44
IU
|
Vitamin C:
2
mg
|
Calcium:
57
mg
|
Iron:
1
mg