This bread is not like your typical lemon poppy seed bread. It’s made with 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.
All are made with oat flour, sweetened with dates, and are dairy- free.
A few notes before you get started:
- 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!
- 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.
- ALTERNATIVE RECIPE: My other alternative to this recipe uses a ripe banana, and slightly less dates. Both versions of this bread are tasty. For the banana version, you’ll follow the same instructions as the recipe in the recipe section, just add the banana to the blender with the lemon juice, soymilk, and dates. All the ingredients stay the same except, you’ll use: 1/2 cup packed pitted dates, 1/2 cup unsweetened plant-based milk, 1 cup sliced ripe banana.
2 cups rolled oats
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
3/4 cup packed pitted dates
1/2 cup fresh lemon juice (~3 lemons)
1 cup unsweetened plant-based milk
Topping (makes enough for 2-3 loaves):
1 cup raw cashews
3/4 cup water
2 tablespoons lemon juice, or to taste
1/4 cup pitted dates
- Preheat the oven to 350F. Line a glass loaf pan with parchment paper and set aside.
- In a high speed blender, blend the oats until fine like flour. Pour the oat flour into a bowl and then mix in the baking powder, baking soda, and poppy seeds. Set the bowl aside.
- Remove the pits from the dates and juice the lemons. Add the dates, lemon juice, and soymilk to a high speed 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.
- Bake the bread for 30-35 minutes. Add additional time, if needed.
- 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. For more of an icing look, spread the cashew cream on while the bread is warm. Feel free to add some lemon zest.
- Once the bread is completely cooled, slice and enjoy! Store the bread in the fridge. Leftover cashew cream can be stored in the fridge or freezer (for next time you make this).