Sugary Lemon Loaf

This is one of our favorite sweet breads that we indulge in a few times a year.  I veganized it from an old Mennonite baking book of mine that I bought many years ago, changing the name to effectively represent the bread, and adjusting the ingredients and directions.  It's fun to make and even more fun to eat!

Sugary Lemon Loaf

Slice of that beautiful bread

Sugary Lemon Loaf

Ingredients:

Non-stick spray

Bread:
1 and 1/2 Tbs. EnergG Egg Replacer
6 Tbs. water
1/4 cup vegan margarine, room temperature
1 and 1/4 cups vegan or raw sugar
1 and 3/4 cups self-rising flour - please note the type of flour here!
1/2 cup rice milk
3 fresh lemons, rinds grated (I use a regular carrot grater for this.)

Sugar topping:
2 lemons from above, juiced
1 fresh lemon, rind grated
3/4 cup vegan or raw sugar

Directions:
For the bread:  Spray a loaf pan with non-stick spray and set aside.  Heat oven to 350 degrees.  In a small bowl, whisk together the Egg Replacer and the water.  Pour that mixture along with all the other bread ingredients into a large mixing bowl.  Beat with an electric mixer until well blended.  Pour mixture into the loaf pan.  Bake for 55 minutes or until a toothpick comes out clean.  When bread is almost done baking, make the sugar topping.

For the sugar topping:  Mix the ingredients for the sugar topping together in a small bowl. (You can freshen your garbage disposal by dropping the used lemons in it one at a time.) As soon as the bread is ready, poke it all over the top with a wooden skewer stick, several times.  Spoon the topping over the surface of the bread.  It will look really soupy, but don't worry, the bread will soak it up.  Keep bread in loaf pan and place on cooling rack to completely cool.  When finished cooling, you can remove from loaf pan.  Delicious!  Feeds five hungry vegans.