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.
This totally takes me back to my childhood too. My grandma always had a lemon poppyseed bread at holidays…or sometimes just because. My mom actually just made it about a month ago too. So good!! This loaf looks so moist and soft. I want to reach through the screen and grab a slice!
I love recipes that conjure up old memories! 🙂
I am such a lemon fan! This bread looks so lovely and rich. I’m totally craving it now so I just might have to make it.
Lemon poppy seed muffins remind me of my childhood too! Although, they were no where near as beautiful as this!
These bright beautiful photos are gorgeous and perfect for such a lemony loaf! I loved hearing the back story too, a recipe with a dash of nostalgia in the mix always tastes 10 times better 🙂 And this glaze with your homemade powdered sugar sounds wonderful too, I have to try that out. It’s so beautifully light and white despite the coconut sugar–I’m amazed!
P.S. I’ve been meaning to tell you for a few weeks, but I love the blog/logo updates too!
This looks so fresh and flavorful! I need to make this and enjoy a slice with a tea or latte while soaking up the sun through the window.
Absolutely! It would pair perfectly with some sunshine! 😉
I just bought some poppy seeds for the first time and I’ve been trying to find recipes to use them in. This bread looks and sounds perfect!! It looks so moist! I can’t believe it’s paleo! I’m going to definitely have to give this a try 🙂
OoOo Izzy I love poppy seeds! Using them in breads and muffins is my favorite…there’s also nothing quite like a homemade poppyseed dressing! 😉
I’ve been looking to make a lemon poppy bread! This recipe is perfection. Can’t wait to try.
You will LOVE it Maria! Seriously one of my favorite creations so far this year! 😉
This looks absolutely divine! I love how precise you are on the flours and that you CLEARLY recommend no substitutions (or that you can’t promise results). I think that’s so important with recipe creation! I love this!
Thank you Liz! It’s just such a bummer when people try to substitute something as important as the type of flour {especially in paleo baking} and then the recipe doesn’t turn out the way it should! I don’t want anyone to waste time or ingredients! 🙂
Laura, I love lemon and poppyseeds together and it’s been far too long since I’ve made this pairing. Thanks for the inspiration. x
Thank you Aimee! It is such a great ray of sunshine during these cold winter days! 🙂
This lemon bread looks incredible, I can’t wait to give it a try. I also love your February round up, some great looking recipes here!
Thank you Lauren! SO many great recipes from some beautiful ladies this month! Now I just have to decide which one I want to try first!