Paleo Lemon Poppyseed Bread

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This Paleo Lemon Poppyseed Bread is a perfect healthy breakfast, snack or dessert! It’s easy to make moist, healthy and bursting with flavor! Gluten-free, dairy-free and refined sugar free!

front view of three slices of Paleo Lemon Poppyseed Bread on a plate with the loaf in the background

Are there certain foods that have a special place in your heart? You know what I mean, those dishes that transport you back to a time or moment in your life.

This Paleo Lemon Poppyseed Bread recipe definitely does that for me. You know I’m usually a chocolate person when it comes to sweets, but there’s something nostalgic about the flavors wrapped up in a loaf of this bread that transports me back to my childhood!

overhead view of a loaf of Paleo Lemon Poppyseed Bread

When I was growing up a wonderful, sweet elderly woman named Bee lived in the house across the street. Her husband passed away, leaving her to live on her own until she went to be with him at age 92! She was a kind, beautiful, self-sufficient, amazing women up until the day she took her last breath!

Well, Chicago winters are anything but pleasant {the exact opposite of my neighbor Bee}. Whenever it snowed, my dad would get out the blower and clear pretty much every sidewalk and driveway on our block, including Bee’s. I’d alway get super excited when I saw him put on his full-body red snow suit and make his way to her house, because it meant that we’d soon be the recipients of her famous lemon poppyseed cake. She always made one for us to thank my dad for taking care of her, and it was to die for.

Well, this Paleo Lemon Poppyseed Breadwas inspired by Bee. I took my favorite childhood flavors and gave them a healthy makeover that I am seriously over the moon about. My husband literally couldn’t stop eating this when I made it, and he’s usually pretty skeptical when it comes to paleo baked goods!

side view of a loaf of Paleo Lemon Poppyseed Bread with two pieces cut

This Paleo Lemon Poppyseed Bread recipe is dairy-free, gluten-free and paleo. It is super fast and easy to make and is the perfect recipe for a special breakfast or dessert!

How to make this Paleo Lemon Poppyseed Bread

1. Make sure wet mixture is cool!

The method is pretty straightforward here, just be sure that the wet mixture is cooled before adding the eggs.

2. Order of ingredients matters!

The order the ingredients are mixed together aids in this process, you just need to be sure that your eggs don’t get cooked by the warmth of the mixture!

3. Loaf pan size

Please note that this Paleo Lemon Poppyseed Bread recipe was 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.

front view of a loaf of Paleo Lemon Poppyseed Bread with two slices cut

Paleo Lemon Poppyseed Bread: Substitutions

I tried a few variations of this recipe before I got it just right, and let me tell you it is absolutely the best when made exactly as written. I know you all well enough to know that you don’t like hearing that. But please trust me this time and wait to make this Paleo Lemon Poppy Seed Bread until you have all the ingredients. There are a couple of substitution notes I want to touch on though.

  • Coconut Sugar: You can substitute this with another granulated sugar and still have fabulous results.
  • Flours: PLEASE do NOT tamper with the type and ratio of flours here. Like I said, I tweaked them to perfection and if you alter the composition of the flours at all I cannot guarantee the results!
  • Glaze: The glaze is totally optional and I think this bread stands on its own without adding 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 {not paleo} and any non-dairy milk of your choosing to make the glaze! If you want it thicker, use more powdered sugar or less liquid!

front view of a slice of Paleo Lemon Poppyseed Bread

If you make something from JoyFoodSunshine I would love to see your creations! Don’t forget to rate this recipe and leave a comment below! Also, follow along with me on InstagramPinterestFacebook and Twitter for more recipe inspiration and a glimpse into our everyday life!

Paleo Lemon Poppyseed Bread

This Paleo Lemon Poppyseed Bread is a perfect healthy breakfast, snack or dessert! It's easy to make moist, healthy and bursting with flavor! Gluten-free, dairy-free and refined sugar free! 
5 from 6 votes
Course bread, Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 232
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes





  • Preheat oven to 350 degrees F.
  • Line an [8x4” metal loaf pan] with parchment paper and grease or spray with cooking spray, set aside.
  • In a small bowl, mix together almond flour, tapioca flour, coconut flour, baking soda, baking powder and salt. Set aside.
  • In a large, microwave safe bowl, melt coconut oil.
  • Add honey to melted coconut oil and stir until combined.
  • Add coconut sugar and vanilla and stir until combined.
  • Add eggs and mix until fully combined.
  • Gently stir in lemon juice until combined.
  • Add dry ingredients to wet ingredients and gently mix until combined and there are no lumps.
  • Add poppy seeds and stir until evenly distributed throughout the batter.
  • Pour batter into the prepared loaf pan and smooth out the top.
  • 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:

  • Combined powdered sugar, almond milk and lemon juice in a small bowl. Whisk until completely combined.
  • If you find the glaze is too thin, simply add more powdered sugar until you reach the desired consistency.
  • Pour over your cooled loaf and let it sit until glaze hardens or soaks in to your liking!
  • Cut and serve!
  • Store in an airtight container in the refrigerator!


Serving: 1slice | Calories: 232kcal | Carbohydrates: 27g | Protein: 4.3g | Fat: 12.9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 37mg | Sodium: 153mg | Potassium: 44.5mg | Fiber: 2.6g | Sugar: 17g | Vitamin A: 60IU | Vitamin C: 7.8mg | Calcium: 50mg | Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Overhead view of Paleo Lemon Poppyseed Bread with two slices cut

#Eat Seasonal February

This Paleo Lemon Poppy Seed Bread recipe comes to you as part of one of my favorite times of the month…our Eat Seasonal recipe group! Every month an amazing group of bloggers join together to encourage all of our wonderful readers to eat seasonally!

My sweet friend Becky over at The Vintage Mixer posts seasonal produce guides every month to showcase the beautiful fruits and vegetables that are fresh and available to cook and bake with! Check out her February Seasonal Recipe Guide to learn what’s in season {hello lemons}!

So here it is…a treasure trove of beautiful recipes that are perfect to make in February from some seriously talented bloggers! Click on the links below for some winter cooking inspiration! Join in the fun by tagging your photos with #eatseasonal!

Question: Is there a dish that takes you back to your childhood every time you eat it? 

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Recipe Rating


  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 5 stars
    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!