Gluten Free Lemon Poppy Seed Bread
Posted Feb 13, 2017, Updated Jul 09, 2024
This post may contain affiliate links. Please read our disclosure policy.
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.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
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.
I made this tonight for my husband and he LOVED IT! The flavor was amazing and the icing really made it extra moist. Thanks for a great recipe. I’ll be sure to make this a regular recipe in our rotation.
Mine turned out too moist. I couldn’t even cut it. Not sure where I went wrong? … however, still DELICIOUS!
Sounds like it needs to bake longer.
Holy cow this lemon bread was moist and delicious! I don’t think it will last in our house very long. I had to sub a few items to match what I had in my cupboards, and it still came out beautifully. I needed to bake it for 35 minutes, but that might just have been my oven. This recipe is a keeper!
Hi Laura,
I tried baking the lemon poppyseed loaf. I made it for my grandmother and she said it was too sweet. I wasn’t able to try the loaf that I made but the texture was very moist and it looked great!
Do you have any recommendations to reduce the sweetness? Maybe I should not put the glaze on?
I also used a coconut sugar that was more solidified than the powdered coconut sugar so maybe that contributed to the sweetness.
Thanks for your recipe!