Citrus Loaf | Dairy Free

Baking has become an even bigger part of my weeks now that we are all having to stay home during this time in the world. There’s something about baking that clears my head and makes me feel more at peace. It’s soothing and rewards you with a delicious sweet treat to have with your afternoon tea.

What have you been doing to help boost your mood and clear your mind? Are you also finding solitude in the walls of your kitchen?



This citrus loaf is so versatile and brings a little spring to your kitchen. Use whatever citrus you have on hand – lemons, oranges, or even grapefruit. Heck, combine them for a mixed citrus loaf.

Add a sweet citrus glaze if you’re looking for something with a little more flair and sweetness. Simply combine icing sugar with citrus juice of your choice. The tangy citrus helps cut the sweetness form the icing sugar for a lovely balanced glaze. The thickness will depend on the amount of juice you add. I like a ratio of about 1 cup sugar to 2-3 tbsp juice.




2 cups AP Flour

1/2 cup spelt flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

2 Tbsp zest

3/4 cup sugar

1 1/4 cups dairy free yogurt (I used a coconut yogurt)

1/4 cup non-dairy milk

2 eggs

1/3 cup avocado oil (other neutral oil)

1/4 cup citrus juice (I like orange and lemon)


Preheat oven to 350 degrees.

Add all dry ingredients to a large mixing bowl and whisk to combine.

In a separate bowl, whisk together the wet ingredients. Add wet ingredients to the dry and whisk until well combined.

Pour batter into a greased and parchment lined loaf pan. Bake for 40-45 minutes, or until a toothpick comes out clean.

Let cool for 30 minutes and then remove from the pan and cool completely on a wire rack.


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