1/2cupButter, Coconut or Vegetable Oil (I use 4 Tbl each of coconut oil and melted butter)
1 TblFreshly Squeezed Lemon Juice
1 TblPassion Fruit Purée
2 TblCane Sugar
1 cupConfection Sugar
1 TblPassion Fruit Puree
1 -2 tsp Freshly Squeezed Lemon Juice
Preheat your oven to 350°. Grease a 9x5 loaf pan with butter and then cut a piece of parchment to fit the width of the pan, leaving an inch on each side overhanging... to make removing loaf super easy. If using mini loaf pans, just butter sides and bottom.
In a bowl mix together flour, baking powder, salt and poppy seeds.
In a separate bowl, add your yogurt, sugar, eggs, lemon zest, Passion Fruit Puree, vanilla and choice of butter/oils. Mix until combined. Little by little add your dry mix to your wet mix and stir gently until combined. Do not over mix.
Pour batter into prepared pan(s) and bake for about 1 hour until a toothpick test comes out clean. Mini loaves take about 30-45 min. Test with a toothpick for doneness. Let cool for about 10 minutes in the pan before transferring to a wire rack with a sheet of parchment underneath.
Now it's time to make the syrup! Stir together your lemon juice, Passion Fruit Puree and sugar in a small sauce pan. Cook over medium heat for about 5 minutes until the sauce thickens a bit, stirring constantly so the sugar doesn’t burn. I added a tiny dash of pink salt to cut the sweetness.
Use a toothpick to poke a bunch of holes in the top and sides of loaf and then brush the top and sides of loaf with your syrup every few minutes. I did about 3 or 4 layers. It soaks into the loaf very gently, adding an amazing crunch and sweetness to the edges.
Once your loaf has cooled all the way through whisk together confection sugar, lemon juice and Passionfruit Puree. If it's too thick, add a tiny bit of water, if it’s too runny add a little bit more confection sugar. Stir or whisk until completely mixed and no clumps of sugar remain. Pour glaze over loaf evenly and then let set for about 30 minutes. Once the glaze is hard, cut loaf and serve!
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