Preheat oven to 350*. Grease and flour an 8 ½" X 4 ½" loaf pan and insert a parchment sling across the center for easy removal after baking.
Into a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
2 Cups All Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
Into another medium bowl, combine non-dairy milk, non-dairy yogurt, and vanilla extract. Whisk well to combine and set aside.
½ Cup Unsweetened Non-Dairy Yogurt, ½ Cup Unsweetened Non-Dairy Milk, 2 teaspoon Vanilla Extract
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and the seeds from the vanilla bean until light and fluffy.
10 tablespoon Non-Dairy Butter, room temperature, 1 Cup Granulated Sugar, ½ Medium Vanilla Bean, split open and seeds scraped out
Into the stand mixer, add half of the wet mixture and mix on low until it is well combined. Scraping the bowl down with a rubber spatula.
Next, add half of the dry mixture and mix on low until it just begins to combine. Scrape the bowl down again with a rubber spatula.
Add the remaining wet mixture and mix on low until its just combined. Scrape the bowl down, again.
Finally, add the remaining dry ingredients and mix on low until it is incorporated. Remove the bowl from the mixer and fold with a spatula to make sure the bottom of the batter is fully combined.
Scrape batter into the prepared loaf pan and level the batter out with a spatula or knife.
Bake in a 350* oven for 60-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool for an hour.