Glazed Sourdough Lemon Quick Bread (Vegan and No Oil)
Do you love lemons? If so, this Glazed Sourdough Lemon Quick Bread (vegan and no oil) is for you! It reminds me of our trip to the Amalfi Coast in Italy. It is crowd-pleasing and often can be found on my
Post Date: January 28, 2024
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
brunch buffet or as an afternoon snack with tea, a cappuccino, or an expresso.
It is really important to prepare a loaf pan or a 9 x 9 square cake pan with cooking spray before mixing the wet and dry ingredients. Once the two are combined and the baking powder reacts with the lemon juice, a chemical reaction takes place that produces carbon dioxide gas. This gas gets trapped in the batter or dough, causing it to rise and become light and fluffy. This process is known as leavening, and it is essential in many baking recipes to achieve the desired texture and structure in the final product.
This Glazed Sourdough Lemon Quick Bread (Vegan, No Oil, Gluten Free) recipe may seem like many ingredients. If you are already baking whole food plant-based and gluten-free you will have these panty items readily available. If not then this is a good opportunity to buy a little extra of the needed ingredients for your next baking adventure. I find such joy in making healthier versions of bakery items I am always tempted by (yes…I am thinking about those coffee shops – you know the ones). When I make them myself I know I will not flare up my autoimmune issues later in the day or week. I can have my cake and eat it too!
This post is the eighth of a series called The Twelve Weeks of Sourdough“. Sign up to have PLANTifull Fare sourdough recipes delivered to your mailbox starting on December 10, 2023, with the last recipe sent on February 25th, 2024. Each week, you will receive a sourdough starter recipe. It could be a bread, muffin, pancake/waffle, cookie, or another baked good item made the whole food plant-based way. Join me for some healthy baking!
The Twelve Weeks of Sourdough Recap
Week 7: Overnight Golden Sourdough Biscuits (Vegan)
Week 6: Healthy Easy Sourdough Crackers
Week 5: Blueberry Lemon Sourdough Pancakes with Apple Blueberry Compote (Vegan)
Week 4: Sourdough Whole Grain Artisan Bread in Dutch Oven
Week 3: Sourdough Banana Walnut Muffins (Vegan)
Week 2: Sourdough Holiday Fruitcake Cookies No Dairy No Oil
Week 1: Beginner Sourdough Starter
Grocery List
Produce
Lemons
Pantry
Oat Flour
Whole Wheat Flour
Applesauce
Baking powder
Baking soda
Applesauce
Ground Chia Seed
Lemon Juice
Misc
Sourdough starter
Plant-Based Milk
Salt
Add-Ins and Substitutions
Choosing whole-grain flour and controlling the amount of salt and oil can result in a quick bread/cake that aligns with your dietary preferences. Applesauce is a great replacement for oil. If you can live without salt as a flavor enhancer do try. You’ll be amazed at how quickly you become used to not using it.
You can experiment with different citruses such as tangerine, orange, or limes. It is a lot of fun to try different flavors with a recipe that you know works well.
I have added notes for making this Glazed Sourdough Lemon Quick Bread gluten-free, Gluten-free flours can be challenging to work with compared to traditional wheat flour because they lack gluten, the protein responsible for giving structure and elasticity to baked goods. Gluten is formed when wheat flour is mixed with water, creating a network that provides strength and structure to the dough.
Gluten-free flours, such as those made from rice, almond, coconut, or tapioca, do not contain this protein network, making it more challenging to achieve the desired texture and structure in baked goods. You can try different grains such as barley, quinoa, buckwheat, or millet flour to create a unique and personalized taste that suits your preferences. They have a quality and authenticity that’s hard to replicate with mass-produced products. But just know the results will not be the same as with traditional white flour.
Storing
Store in an airtight container and refrigerate for 2-3 days. If not serving the same day, avoid adding the glaze as it will melt into a sticky mess within 48 hours. I like to serve the glaze on the side then you and your guests can determine how much they want to add if any at all.
Storing gluten-free home-baked goods properly is crucial to maintain freshness and prevent them from drying out or becoming stale. Gluten-free baked goods must cool completely before storing them. This helps prevent condensation or moisture which can lead to sogginess or mold growth. Some gluten-free items, like bread and cakes, can benefit from being stored in the freezer to maintain freshness. Make sure to wrap them tightly in plastic wrap or aluminum foil before freezing. Lastly, ensure that your storage containers are dry, and avoid storing gluten-free baked goods in humid environments.
Nutrition 411
Oats (and Oat Flour) is mostly starches and fiber. Oats pack more protein and fat than most other grains and are a good source of beta-glucan, a unique, soluble fiber linked to multiple health benefits. Oats also offer high amounts of many vitamins and minerals, such as manganese, phosphorus, copper, B vitamins, iron, selenium, magnesium, and zinc. They are the only dietary source of powerful antioxidants called avenathramides. They also contain ferulic acid and phytic acid. Oats offer many potential benefits, including reduced cholesterol and blood sugar levels. They are very filling and naturally gluten-free — but may be contaminated with glutenous grains. (Trusted source.)
Lemons are high in heart-healthy vitamin C and several beneficial plant compounds that may lower cholesterol. Studies show that lemon extract and plant compounds may promote weight loss, but the effects in humans are unknown. Lemons contain vitamin C and citric acid, which help you absorb non-heme iron from plants. This may prevent anemia. Some plant chemicals found in lemons have been shown to prevent cancer and help improve digestive health. However, for digestive help, you need to eat the pulp of the lemon, not just the juice. needed. (Trusted source.)
Whole wheat flour is mainly composed of carbs but also has moderate amounts of protein. Carbs are the main nutritional component of wheat. Still, this grain harbors significant amounts of fiber, which may aid your digestion, promote gut health and reduce your risk of colon cancer. Its protein mostly comes in the form of gluten. Whole wheat may be a decent source of several vitamins and minerals, including selenium, manganese, phosphorus, copper, and folate. Wheat bran, which is present in whole wheat, may contain a number of healthy antioxidants, such as alkylresorcinols and lignans. Notably, white flour and other refined wheat products do not contain these compounds.
Gluten — which is found in all wheat — can harm individuals with celiac disease. This condition is characterized by damage to your small intestine and impaired absorption of nutrients. Adhering to a gluten-free diet is the only known treatment for celiac disease. Although wheat is the main dietary source of gluten, this protein can also be found in rye, barley, and many processed foods.
Sourdough bread offers several potential benefits compared to other types of bread.
- Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it’s important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
- Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
- Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
- Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
- Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.
It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you’re considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it ios advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.
Glazed Sourdough Lemon Quick Bread (Vegan, No Oil)
Equipment
- Loaf pan lined with parchment paper
- Meduim mixing bowl with wooden spoon
Ingredients
- 1½ cups whole wheat flour (for gluten-free replace with 1 cup Almond Flour)
- ½ cup oat flour (for gluten-free replace with 1½ cups Oat Flour)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 tsp baking soda
- 2 tsp lemon zest
- ½ cup agave (coconut sugar or maple syrup. Add more or less depending on how sweet you like your snacks)
- ½ cup applesauce
- 2 Tbsp ground chia seeds mixed with 4 Tbsp water
- ¼ cup lemon juice
- ¼ cup plant-based milk
- ½ cup sourdough starter discard
For the Glaze (Optional)
- ¼ cup powdered sugar
- 1 teaspoons lemon zest
- 1 teaspoons lemon juice
Instructions
- Preheat oven to 350 degrees with the rack in the center. Prepare a loaf pan or 9 x 9 square cake pan with cooking spray. It is important to have the loaf pan ready as when the baking powder reacts with the lemon juice a chemical reaction takes place that produces carbon dioxide gas. This makes the final product light and airy.
- Combine the wet ingredients medium mixing bowl with whisk until well combined.
- Mix the dry ingredients in a separate bowl and add to the wet ingredients 1/3 at a time. Mix with wooden spoon until combined. Stur the batter into the prepared pan.
- Bake for 50-60 minutes (for the loaf pan) or 40-50 minutes (for the square pan) until golden brown and a toothpick inserted into the center comes out clean. Place on a wire rack. Allow to cool for about 15 minutes in the pan.Optional to make bread moister, combine 2 tbsp powdered sugar with 2 tbsp lemon juice. Poke holes in the top of the bread with a kabob scewer or grill fork. Pur mixture evenly over top.
Make The Glaze (Optional)
- In a small bowl, combine the powdered sugar, lemon zest, and lemon juice for the glaze. Pour over the still-warm cake.
Notes
~ The pan is too small
~ There’s too much liquid
~ Opening the oven or moving pans during baking
~ Oven temperature is too low, or cake isn’t baked long enough.
This is what happened when testing this recipe and I added 1/2 cup of plant-based milk (too much liquid) and then revised it to 1/4 cup.
You can’t rebake a cake to fix it, but you might be able to save your cake if it’s still in the oven. If you look through the oven window and the middle of the cake is sinking, give it some extra time before opening the door or removing the cake.
If you can not fix it, chances are it is still fine to eat although it may look a bit non-pleasant. Suggestions to avoid tossing it in the bin are to make a trifle, bread pudding, or French toast out of it.
If using coconut sugar, the batter will be darker.
If you want to freeze this bread, do so before adding the glaze. Allow to cool completely and then wrap tightly. Glaze after it’s defrosted.Nutrition
More Sourdough PF Recipes
Blueberry Lemon Sourdough Pancakes with Apple Blueberry Compote (Vegan)
Sourdough Whole Grain Artisan Bread in Dutch Oven
Sourdough Banana Walnut Muffins (Vegan)
Sourdough Holiday Fruitcake Cookies No Dairy No Oil
Beginner Sourdough Starter
AFFILIATE DISCLOSURE
I occasionally include affiliate links. I do not recommend products, services, or books I have never used or purchased myself. As an Amazon Associate, I earn from qualifying purchases.
