Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
In a medium-size bowl, whisk together the yogurt, oil, lemon extract, lemon zest, lemon juice, and sugar until emulsified.
In a large-size bowl, sift together the flour and baking powder.
Crumble the thyme between your fingers and sprinkle it over the flour.
Fold the wet ingredients into the dry, being careful not to overmix.
Pour the batter into the prepared pan.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 30 minutes before transferring it to a wire rack.
Allow it to cool completely before slicing or storing.
Notes & Wine Advice
Serving Tip:Serve with a dollop of vegan butter and a cup of tea for a refreshing afternoon snack.Wine Advice:Pair with a crisp white wine like Chardonnay to complement the lemon’s zesty freshness.