A delicious, yet healthier Lemon Poppy Seed Bread recipe!
I was on a banana bread kick in January. After fixing up another batch of my banana bread recipe, I had the idea—could I turn this recipe into a lemon poppy seed bread? Off to the kitchen I went and after a few trials and errors, this recipe was born!
This bread is not like your typical lemon poppy seed bread. It’s made with healthier ingredients like dates, oats, banana, and a topping made with cashews and dates. Naturally sweetened, yet still satisfying. Due to the nature of the ingredients, this bread is a bit more dense than other lemon poppyseed breads. However, my family and I still thinks it’s really tasty and that’s what is important to me! Healthier ingredients, and family-approved! Win-win.
A few notes:
- TEXTURE: This lemon poppyseed is more dense than your typical lemon poppyseed bread, due to the nature of the ingredients. It’s bit like a pound cake texture, but my family and I enjoy it just the way it is!
- SWEETENER OPTIONS: I have tested this recipe a few ways and I am torn on which is my favorite. So I am offering options for my top two: 1) Use 1 cup ripe banana and 1/2 cup of pitted dates (packed) or 2) Omit the ripe banana and use 3/4 cup pitted dates (packed). I really like both options so there you have it!
- ICING: The topping make enough for about 2 loaves, feel free to cut the recipe in half. I have just found it blends best when made in a larger batch. It’s nice to have a little extra cashew frosting on-hand for the bread, in case you want a bit more. You can freeze the leftovers or use it for oatmeal, salads, or veggie dip! You can even use it for the sauce with this Roasted Vegetable Beet Salad on my blog!
- STORAGE: Store the bread in the fridge in an air-tight container once it’s done cooling down.
2 1/2 cups rolled oats
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
3 tablespoons poppy seeds
1/2 cup unsweetened plant-based milk
1 teaspoon apple cider vinegar
1/2 cup lemon juice (~3 lemons)
1/2 cup packed dates, pitted (or 3/4 cup if omitting the banana)*
1 large ripe banana (~1 cup slices)*
1 cup raw cashews
3/4 cup water
2 tablespoons lemon juice, or to taste
4 dates, pitted
- Preheat the oven to 350F. Line a glass loaf pan with parchment paper and set aside.
- In a high speed blender, blend the oats into a fine flour. Pour the oat flour into a bowl and then mix in the baking powder, baking soda, and poppy seed. Set the bowl aside.
- In a small bowl, combine the plant-based milk, and the apple cider vinegar. Stir together and set aside.
- Remove the pits from the dates, then add to a high speed blender. Squeeze the lemon juice from the lemons and add to the blender (I prefer to do this over a bowl and then remove the seeds before adding to the blender). Add the ripe banana, and the milk-vinegar mixture to the blender. Blend the ingredients until smooth and creamy.
- Pour the mixture into the bowl with the oat flour. Stir everything together until well-combined. Pour the batter into the lined loaf pan. Spread the batter out evenly, then place it in the oven to bake for about 30-35 minutes. Once finished, remove the bread and allow to cool.
- While the bread is baking, prepare the cashew topping. Add the cashews, water, lemon juice, and pitted dates to the high speed blender. Blend until smooth. Once the bread is finished, spread the cashew topping over the bread (I like to do this while the bread is still slightly warm).
- Once the bread is completely cooled, slice and enjoy! Store the bread in the fridge.
* I’ve tested this recipe using just dates and using dates & banana, both options are great- so wanted to provide both options. If using the ripe banana, use 1/2 cup of pitted dates. If omitting the banana, use 3/4 cup pitted dates. Everything else in the recipe stays the same!