Lemon, Almond & Oat Milk Bread

Prep Time: 1h 15min

Yield: 12 servings

Delicious enough to be served as dessert - my favourite way to enjoy this bread is for breakfast, but it makes for excellent peanut butter and jam sandwiches too. Try it with a glass of Two Bears oat milk and some fresh berries!

Lemon Almond and Oat milk Bread recipe



  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup granulated sugar
  • 2 tbsp lemon zest
  • 3/4 cup oat milk
  • 1/2 cup canola or vegetable oil
  • 2 large eggs, slightly beaten
  • 1 tsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp almond extract

Lemon glaze

  • 1 cup powdered sugar
  • 1 1/2 tbsp fresh lemon juice
  • 1 tsp almond extract
  • 3 tbsp sliced almonds to garnish the loaf


  • Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, salt, and baking powder.
  • In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  • In a separate medium bowl, combine the oat milk, oil, eggs, lemon juice, vanilla, and almond extract.
  • Slowly stir in the wet ingredients to the dry ingredients. Stir until mixed. Pour batter into prepared loaf pan.
  • Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife.
  • Carefully remove loaf from pan. Let cool completely on wire rack.
  • While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze of the lemon almond bread. Sprinkle sliced almonds over the bread. Cut, serve and enjoy.

You can also add raisins for a lemon-raisin I-can't-stop-eating-this-bread experience.


We adapted this recipe by Maria Lichty over at Two peas and their pod.

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