RECIPE: Lemon, poppyseed and cranberry breakfast bread (Gluten, nut and dairy-free)

This month, I share a recipe from my personal blog with you. Since springtime is just around the corner and the sun is getting warmer with the days, this breakfast (or anytime!) bread is the perfect complement to your morning cup. I sometimes double the batch and freeze the second bread. This fusion of tangy cranberry taste and lemony flavor will please everyone’s tastebuds ! 🙂


Ingredients (Makes 1 bread, 6-8 servings)

1 1/2 cup brown rice flour

1 tsp baking powder

Salt, to taste

2 whole eggs + 1 egg white

2 tbsp vegan margarine

1/2 cup unsweetened applesauce

1/4 cup cane sugar

1/4 cup honey

1 tsp vanilla extract

1/3 cup fresh lemon juice

1/4 cup oil

4 tsp poppyseeds

1 1/2 tsp grated lemon peels (about 1 lemon)

1 cup fresh cranberries

Preheat oven to 325°F. In a large bowl, combine flour, baking power and salt. In a médium bowl, whisky all ingredients left, excepted poppyseeds, grated lemon peels and cranberries. Pour wet mixture to dry mixture. Add the three ingredients left and stir until just combined. Pour into a prepared bread pan and bake 50 to 60 minutes, or until wooden skewer inserted in center comes out clean.

Bon appétit 🙂


Pour la version en français, cliquez ici.

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