We live for lemon poppy seed everything in this house. Seriously, that was always one of the key flavors of my childhood. My mom used to always bring home lemon poppy seed muffins, which is why I also created a healthier version of my beloved favorite: oat flour lemon poppy seed muffins.
This bread is moist, lemony, soft, fluffy, and one bite in automatically makes you channel spring. Each bite is speckled with plenty of poppy seeds and fresh lemon, taking you back to your childhood (or at least mine!) when lemon poppy seed everything flooded your kitchen.
Breakfast bread, afternoon snack, dessert at night…whenever you want, this bread is a refreshing treat filled with real food and wholesome ingredients.
Iced with a delicious lemon glaze that is simple to make, refreshing, and adds the perfect bit of sweetness to the top of this bread. I like a thick glaze so I keep the liquid to a minimum, but if you prefer its more runny, go ahead and add some more milk to it.
Why I love this gluten free lemon poppy seed bread
- No weird ingredients!! I like to keep my breads simple. This is only a combination of two gluten free flours: almond flour and coconut flour.
- Easy. All you need to do is mix your ingredients together and throw it in the oven and boom. Done.
- Low carb. Watching your carbs or just want something that is more nutrient dense? Low carb doesn’t mean no flavor. In fact, I like this lemon poppy seed bread better than the traditional bread.
- Uses honey as the only sugar replacement.
- Perfect to make for an Easter brunch, or heck, any holiday brunch at all.
- Also perfect for a mid-morning healthy snack or dessert after dinner.
How do you make this bread?
First. Zest that lemon like you’ve never zested before. But really, I like to zest the lemon first because it just puts me in a good mood with the fresh lemon scent.
Then you throw all your dry ingredients in a bowl.
Whisk up all your wet ingredients in another bowl.
Add those dry ingredients to the wet ingredients, add in your poppy seeds and your lemon zest, and pour into a bread loaf pan.
Then bake! While it’s baking prepare your glaze by whisking all of the ingredients together.
Once completely cooled, ice your fresh lemony loaf and serve!
The best way to store this bread is on the counter for up to 48 hours, or in the fridge after that!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!Print
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1/2 cup melted coconut oil
- 1/3 cup honey
- 1/2 cup almond milk
- 1 tsp vanilla
- 1/2 cup lemon juice
- 2 tablespoons poppy seeds
- 2 tbsp lemon zest
Optional Glaze (not paleo!)
- 1.5 cups powdered sugar
- 2–3 tbsp almond milk
- 1 tsp lemon juice
1. Preheat oven to 350F and line a bread loaf pan with parchment paper AND cooking spray. The paper will assist with an easy release of the bread and is a key step.
2. In a small bowl, mix almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk three eggs.
4. Stir in coconut oil, honey, almond milk, vanilla, and lemon juice.
5. Add dry ingredients to wet ingredients until completely combined.
6. Stir in poppy seeds and lemon zest, then pour into bread pan.
7. Place in oven and bake for 50-60 minutes (will depend on bread pan, mine was exactly 9×5 and took ~50 min), or until toothpick comes out clean. Cover halfway through if starts to brown on top.
8. While baking, prepare glaze by whisking together powdered sugar, almond milk, and lemon juice.
9. Let loaf cool completely before glazing.
10. Enjoy! Store on counter for up to 48 hours before putting in fridge.
- Category: gluten-free, breakfast, snack
Keywords: gluten-free, bread, lemon, almond flour, coconut flour, breakfast, paleo
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