Gluten Free Lemon Poppy Seed Bread made with almond flour and coconut flour, a lemon glaze, and is paleo, so no dairy in it. This moist loaf is one of the best healthy lemon poppy seed bread recipes!
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.
The right amount of lemon mixes with the almond flour and coconut flour to create a sweet, yet slightly nutty take on traditional lemon poppy seed bread.
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!
Gluten Free Lemon Poppy Seed Bread
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 1 loaf 1x
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Gluten Free Lemon Poppy Seed Bread made with almond flour and coconut flour, a lemon glaze, and is paleo, so no dairy in it. This moist loaf is one of the best healthy lemon poppy seed bread recipes!
Ingredients
Bread
- 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
Instructions
1. Preheat oven to 350F and grease a bread loaf pan.
2. In a small bowl, mix almond flour, coconut flour, 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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This icing is to die for. Also love how nice and moist it is!
★★★★★
Sounds really tasty!! I’m wondering about the “uses maple sugar as the only sugar replacement” comment but I don’t see maple sugar in the recipe card. How much maple sugar and in what step is it used?
Honey!! No maple sugar or maple syrup. Sorry about the confusion, the post has been updated.
This cake is amazing!! So moist and fresh, but not too sweet!
★★★★★
So happy you like it, Jennifer!! Thanks for sharing!
The texture, moisture, and taste of this bread are awesome!! I really like the level of sweetness, and my kids like some extra glaze. 😉 I’m amazed at how spot-on your proportions always are; this bread is light and not dense at all (like some gluten free breads/muffins).
★★★★★
Erin!! This comment made my whole day. I like to try, and try, and try stuff again until I think they are ready for sharing so I’m glad you appreciate that 🙂
Would these be good as muffins? What is the difference between these and your lemon poppyseed muffins you recently posted? Thanks I’m advance 🙂
★★★★★
Hi Makenna! Yes they would be great! Just reduce baking time slightly and watch so they dont get brown (use a foil cover). These are made with coconut and almond flour and the other muffins have oat flour and greek yogurt!
Seriously one of the best healthy baking recipes I’ve tried. This is now a repeat recipe for me! Totally delicious. Thanks Erin!!
★★★★★
Aw, that is great to hear! Thank you so much for sharing Rebecca!!
Could I also replace eggs with flax eggs here?
Unfortunately, the eggs are necessary for this recipe!