Gluten Free Lemon Poppy Seed Bread
Posted Feb 13, 2017, Updated Jul 09, 2024
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This gluten free lemon poppy seed bread is a bright and delicious breakfast, snack or dessert! It’s easy to make moist, and bursting with lemon flavor! Plus, it’s gluten-free, dairy-free and refined sugar free!
This gluten free lemon poppy seed bread is a grain free and paleo-friendly recipe quick bread perfect for any time of the year.
It’s moist with a bold lemon flavor and beautiful crumb. Plus, adding the lemon glaze on top makes it extra special.
Serve it for breakfast, brunch or dessert to brighten up any day!
Paleo Lemon Poppy Seed Bread: Substitutions
- Flours: I don’ suggest making substitutions for the flours.
- Coconut Sugar: organic cane sugar or white sugar work well in place of coconut sugar.
- Coconut oil. Salted butter or ghee are good substitutes.
- Glaze: The glaze is optional and I think this bread stands on its own without it. However, you may substitute the ingredients here to your tastes and dietary needs! I use my Paleo Powdered Sugar recipe mixed with some lemon juice and almond milk for this glaze. You can use regular powdered sugar, and any milk of your choosing to make the glaze! If you want it thicker, use more powdered sugar or less liquid!
How to Make Gluten Free Lemon Poppyseed Bread
Here are a few tips to make this paleo lemon poppy seed bread. The method is pretty straightforward, just be sure that the wet mixture is cooled before adding the eggs.
Please note that this gluten free lemon poppy seed bread recipe is made in an 8×4″ metal loaf pan. If you use a pan that is a different size or material you will have to adjust the baking time. A 9×5″ pan will result in a flatter loaf and will take less time to bake.
Store/Freeze
Store leftover gluten free lemon poppy seed bread in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months,.
Gluten Free Lemon Poppy Seed Bread FAQs
Yes, double and bake in two 8×4″ loaf pans.
You can try to substitute the flour mixture with gluten-free, all-purpose flour.
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Paleo Lemon Poppyseed Bread
Ingredients
Bread:
- 1 cup almond flour
- ½ cup tapioca flour/starch
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea sealt
- ¼ cup coconut oil (or butter)
- ½ cup honey
- 2 Tablespoons coconut sugar
- 1 teaspoon pure vanilla extract
- 2 eggs lightly beaten
- ½ cup lemon juice
- 1 Tablespoon poppy seeds
Glaze:
- ½ cup paleo powdered sugar
- 1 TBS almond milk
- 1 tsp lemon juice
Instructions
- Preheat oven to 350 degrees F.
- Line an 8×4" metal loaf pan with parchment paper and grease or spray with cooking spray, set aside.
- Combine almond flour, tapioca flour, coconut flour, baking soda, baking powder and salt in a small bowl. Set aside.
- In a large, microwave safe bowl, melt coconut oil.
- Whisk the honey, coconut sugar, and vanilla into the melted coconut oil.
- Whisk in eggs & lemon juice until smooth.
- Add dry ingredients to wet ingredients and gently whisk until combined and there are no lumps.
- Stir in poppy seeds.
- Evenly spread the batter into the prepared loaf pan.
- Bake in the preheated oven for 25-30 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.
- Let the bread sit in the pan on a cooling rack for 5 minutes.
- After 5 minutes gently lift the parchment paper/bread out of the pan and set it on a wire rack to continue cooling completely, peeling parchment paper away from the sides very gently.
- Once the loaf is completely cooled, remove parchment paper and transfer it to a serving plate.
Make the Glaze:
- Whisk powdered sugar, almond milk and lemon juice in a small bowl.
- If you find the glaze is too thin, simply add more powdered sugar until you reach the desired consistency.
- Pour over the cooled loaf and let it sit until glaze hardens or soaks in to your liking.
- Cut and serve.
Notes
- Flours: I don’ suggest making substitutions for the flours.
- Coconut Sugar: organic cane sugar or white sugar work well in place of coconut sugar.
- Coconut oil. Salted butter or ghee are good substitutes.
- Glaze: The glaze is optional and I think this bread stands on its own without it. However, you may substitute the ingredients here to your tastes and dietary needs! I use my Paleo Powdered Sugar recipe mixed with some lemon juice and almond milk for this glaze. You can use regular powdered sugar, and any milk of your choosing to make the glaze! If you want it thicker, use more powdered sugar or less liquid!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You make Paleo look so easy to make. Pinning!
Thank you Letty! Paleo baked goods are TOTALLY easy once you find your groove! They do take a touch more experimenting, but my family definitely doesn’t mind that! 😉
I seriously want to lick the screen! Such a ray of sunshine on this dreary day!
I LOVE that lemons are in season in the winter. They’re like God’s way of brightening up all the dreary days!
Cheers to Bee and her cake. Isn’t it amazing how some favorites just linger on and on in our minds over the years? This looks like it would give the original a run for its money.
Bee’s poppyseed cake will always be #1! 😉 I will never forget it or her!
Food memories are some of the best kind, and Bee’s bread sounded delicious! I love that you gave it a healthier makeover and it looks so moist and delicious!
Thank you Marcie! The memories made over food are quite my favorite kind! 😉
I have a neighbor who always helps me with my snow removal. Maybe I need to make him this bread!
Dude definitely deserves a treat! 😉
MUST TRY SOON! :o) Lemon Poppyseed is one of my favorite flavors; you make such amazing paleo goods.
Thank you Emily! I really love the combination of paleo flours that can be used to create some seriously delicious results! 🙂
Lemond poppyseed bread is my favorite! My mom used to make hers with a ribbon of cream cheese through the center (definitely not healthy). Love this healthy makeover!
Um that sounds incredible Kelli!!!
Love this story!! My mother in law used to make the best lemon poppy seed bread and now she eats gluten free so I’m sending this to her!! Or maybe I’ll make if for her 🙂
Ooooh yes she would LOVE this! Seriously Ritch couldn’t keep his hands off of this which is the highest praise lol!
So cool that you still remember the good things about Bee. I forwarded your post to her family. It will surely bring a smile to their faces.
Hi Rusty and family, This brought tears to my eyes and warmth to my heart. As Bee’s daughter, I treasure the memories this conjures up, both of Bee’s lemon poppy-seed bread and also of the friendship you shared, most especially during snow season! I write you from the home of our youngest grandchild, Abigail Bee, who will one day know the story of her sweet grandmother and the kind neighbors across the street, and who will celebrate her first birthday today with some lemon poppy-seed bread!
Thank you for your kind response Nancy! What a beautiful tribute to Bee to have your youngest grandchild named after her! Happy Happy birthday to Abbigail! I only have wonderful memories of Bee! As a young child some of us neighborhood kids used to knock on her door because she’d let us in, share amazing stories about her life, show us some of her hubby’s woodworking and give us a piece of candy! She was truly a light in this world! I hope I can be just like her as I grow older!
Of course I do! 🙂 She was the sweetest, I hope I’m half of the woman she was in my old age!
YUM! I love lemon poppy seed bread!
It’s so great isn’t it?!