• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
freebie! download my top 8 dessert recipe ebook

Join my newsletter for latest recipes!

Erin Lives Whole

Healthy Eats + Delicious Treats

  • Recipe Index
    • Course
      • Appetizers
      • Breakfast
      • Lunch & Dinner
      • Dessert
      • Soup
      • Sides
      • Drinks
      • Snacks
      • Sauces & Dips
    • Dessert Type
      • Bars & Balls
      • Breads & Muffins
      • Brownies
      • Cakes
      • Candy
      • Cookies
      • Frozen
      • Pie & Cobbler
      • Other
    • Diet
      • Dairy-Free
      • Gluten-Free
      • Nut-Free
      • Paleo Friendly
      • Vegan
      • Vegetarian
    • Method
      • 30 Minute or Less
      • Air Fryer
      • Grill
      • Instant Pot
      • Meal Prep
      • No Bake
      • One Pot/Pan
      • Oven
      • Stove Top
    • Season
      • Fall
      • Holiday
      • Winter
      • Spring
      • Summer
    • All Recipes
  • Ebooks
  • Shop
  • Lifestyle
  • About
    • Work With Me
    • Contact
  • Subscribe to receive latest recipes

    Join my newsletter for latest recipes!

  • Browse by Diet
    • Gluten-Free
    • Dairy-Free
    • Nut-Free
    • Paleo Friendly
    • Vegan
    • Vegetarian
  • Breakfast
  • Lunch & Dinner
  • Drinks
  • Snacks
  • Dessert
  • Appetizers
Home By Meal Breakfast

Gluten Free Lemon Poppy Seed Bread

★★★★★ 15 Reviews Recipe Print
gf df p
By: ErinPosted: 4/11/19Updated: 9/22/20

This post may contain affiliate links. Please read my disclosure policy.

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!

paleo lemon loaf

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.

lemon poppy seed bread

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.

lemon loaf slice with glaze

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.
slice of lemon bread
lemon poppy seed loaf

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!

lemon poppy seed bread
lemon poppy seed bread
★★★★★ 4.8 from 15 reviews

Gluten Free Lemon Poppy Seed Bread

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!

Prep: 15Cook: 40Total: 55 minutes
Yield 1 loaf 1x
Print Pin it Rate

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 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.

Author: ErinCategory: gluten-free, breakfast, snack
lemon poppy seed bread

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

erinliveswhole
lemon poppy seed bread

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

You May Also Like...

  • tray of lemon cookies
    Healthy Lemon Cookies (Gluten-Free)
  • lemon poppy seed muffin on rack with bite
    Healthy Lemon Poppy Seed Muffins
  • Perfect Paleo Banana Bread
  • zucchini bread
    Paleo Zucchini Bread (Gluten Free, Dairy Free)
free ebook

get my free top 8 desserts ebook!

A dessert lover’s heaven – six healthier sweet treats all made with six ingredients or less!

download now

Join my newsletter for latest recipes!

Previous Post
Next Post

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love seeing what you made!

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Jane says

    Posted on 4/16 at 7:43 am

    I was planning on making a lemon poppy seed bread for Easter and it came down to this one or another GF recipe. Asked my daughter which one I should make and she “said make Erin Lives Whole…her recipes are always great!” And this recipe proved to be no exception. Everything went together easily and the end result was perfect. I made the recipe in three mini loaf pans in the hopes that one would make it into the freezer (but I don’t think that will happen LOL).

    ★★★★★

    Reply
    • Erin says

      Posted on 4/18 at 5:55 pm

      Hi Jane, so so happy you both loved it!! Thanks for sharing! 🙂

      Reply
  2. Aline says

    Posted on 1/29 at 11:42 am

    What size bread pan? It appears to be 8X4 to me. It is much appreciated that you have made your recipes healthier. Looking for one, I found your site and will be trying many of your recipes. Thank you.

    Reply
    • Erin says

      Posted on 2/4 at 2:56 pm

      Hi Aline, yes, it is a 8×4! Enjoy all the recipes!!

      Reply
  3. Elisabeth says

    Posted on 1/23 at 3:19 pm

    Hi! Could I substitute the honey for maple syrup??

    Reply
    • Erin says

      Posted on 1/24 at 5:40 pm

      Hi Elisabeth, that should be fine! I haven’t tried it so please let me know how it comes out!!

      Reply
  4. Ann says

    Posted on 5/16 at 3:33 pm

    Do you soak or grind your poppy seeds first?

    Reply
    • Erin says

      Posted on 5/18 at 2:05 pm

      Hi Ann, nope you don’t have to do either. Let me know how your bread comes out!

      Reply
  5. Katie S says

    Posted on 5/16 at 11:10 am

    I made this for my aunt and she loved it!! She said that the lemon flavor wasn’t too strong but it was still noticeable, and the loaf was so moist! I have to make it for myself now!

    ★★★★★

    Reply
    • Erin says

      Posted on 5/16 at 5:20 pm

      Hi Katie, I am so happy you both loved the bread!!

      Reply
  6. Aw says

    Posted on 3/12 at 9:20 pm

    Has anyone tried using cashew or coconut milk in this recipe as a sub for almond milk?

    Reply
  7. Clair says

    Posted on 2/6 at 3:04 pm

    Can’t wait to make this! I’m quarantined and don’t have almond flour. Is it possible to use coconut flour only?

    Reply
    • Erin says

      Posted on 2/7 at 7:53 pm

      Hi Clair, I haven’t tried it with only coconut flour, but feel free to and let me know how it comes out!

      Reply
  8. Tita says

    Posted on 1/7 at 9:26 pm

    love how light the bread is and how filling! however, the recipe calls for 2 TBSP of lemon zest, and i only manage to get less than 1 TBSP of the lemon zest. So i was worried whether it wont taste very lemon-y. But when i break my fast the next day.. its quite lemon-y!

    Thanks for sharing the recipe. Im looking forward to trying the lemon poppyseed muffin next!

    ★★★★

    Reply
    • Erin says

      Posted on 1/9 at 10:29 am

      Hi Tita, I am so happy you liked it and made it work for you! 🙂

      Reply
  9. Lucille says

    Posted on 1/3 at 3:42 pm

    I Love love love this lemon bread!
    You’ve been such a great help in my health journey. I have so many food restrictions but I always come here for a sweet treat because I know Erin has recipes that I can eat too! So thanks so much!!!

    Reply
    • Erin says

      Posted on 1/4 at 1:37 pm

      Hi Lucille, thanks for sharing! I am so happy you enjoy my recipes!

      Reply
  10. Francesca says

    Posted on 1/3 at 3:09 pm

    A favorite for breakfast loafs in the house!! Absolutely love it!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:10 pm

      Hi Francesca, I am glad everyone enjoys the bread!

      Reply
  11. Lisa says

    Posted on 12/3 at 10:36 pm

    Can the almond flour be subbed with something else? I can’t eat almond. Cassava maybe?

    Reply
    • Erin says

      Posted on 12/7 at 4:18 pm

      Hi Lisa, yes any flour will work! Just check the ratio of whatever flour you choose. Let me know how your bread comes out!

      Reply
  12. Pam says

    Posted on 6/13 at 12:56 am

    This is delicious and moist and cannot wait to make another! I didn’t have all the ingredients on hand so I made some substitutions that I will share in case it helps anyone else. In place of the coconut flour I used a gf flour all purpose blend. Because you said you would need less liquid I replaced the 1/3 cup of honey with 1/2 cup of white sugar ( I looked up the equivalent conversion). I replaced the almond milk with lactaid whole milk. Everything else was the same but had to use the lactaid milk in the icing. I’m sure the sugar would not be ideal for many but but it was worth it in this case!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/3 at 11:05 pm

      Hi Pam! Thank you so much for the kind words! I am so happy you enjoyed the bread and it came out so well! 🙂

      Reply
  13. Elizabeth says

    Posted on 6/3 at 3:47 pm

    Thank you so much for doing the work to test a HEALTHY recipe for this commonly popular and adored flavor profile!

    I chose to put this batter into muffin tins instead of making a loaf. At 350 the muffins were ready after 24 mins.

    Reply
    • Erin says

      Posted on 8/4 at 12:09 am

      Hi Elizabeth! You are very welcome!! I am so happy you like them! 🙂

      Reply
  14. Maddie says

    Posted on 5/29 at 11:24 am

    OH MY GOSH!! THANK YOU THANK YOU THANK YOU! Healthy baking is soooooo hard when you come across lots of yummy looking recipes that never taste good. Let me just say, this lemon cake was insane! My family couldn’t believe it!! Thank you!!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/4 at 8:46 pm

      Hi Maddie, thank you so much for your kind words!! I’m so happy you and your family enjoyed it! 🙂

      Reply
  15. Sasha says

    Posted on 5/23 at 8:51 pm

    It turned out amazing!! Super easy and flavorful

    Reply
    • Erin says

      Posted on 8/4 at 9:24 pm

      Hi Sasha, so happy you enjoyed it!

      Reply
  16. cassandra diaz says

    Posted on 5/11 at 9:27 pm

    SO GOOD!

    The texture, flavor and look was spot on. We followed the recipe and added a few drops of Lemon essential oil, which was so yummy.

    I didn’t get to make the icing, but know it would have just made it that much more amazing.

    Your recipes always get gobbled up and are requested by the whole family!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/4 at 10:50 pm

      Hi Cassandra, I am so happy you and your family enjoyed the bread! Hope you have a chance to make the icing next time! 🙂

      Reply
  17. Cat Johnson says

    Posted on 4/24 at 9:55 pm

    I’m curious if I can use cassava flour (or another gluten free flour) in place of the coconut flour and still get the same texture? I am allergic to coconut so that is not an option for me, but don’t want to waste ingredients experimenting if you would happen to know the answer. Thanks.

    Reply
    • Erin says

      Posted on 4/25 at 3:17 pm

      I think it would work, but am not super familiar with cassava. Sorry about that!

      Reply
  18. Lila says

    Posted on 3/31 at 11:22 pm

    Hi Erin! Could I swap the honey for coconut sugar or apple sauce?

    Reply
    • Erin says

      Posted on 8/6 at 8:55 pm

      Hi Lila, I have not tested any other sweeteners in this recipe. Feel free to give one of them a try and let me know how it goes!

      Reply
Older Comments

Primary Sidebar

Hey there!

I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

Shop My Grocery Downloads

Do you head to the grocery store and feel overwhelmed with all of the options? Well, I've created FIVE downloadable and printable grocery lists from five different and popular grocery stores. All of my absolute must haves from Whole Foods, Target, a regular grocer, Trader Joe's, and Costco!

Shop Now

Popular Posts

chickpea brownie on a tray

Chickpea Brownies

bite out of healthy cookie dough ball

Healthy Cookie Dough Balls

cauliflower wings on plate

Buffalo Cauliflower Wings

pouring syrup on stack of oatmeal blender pancakes

Oatmeal Blender Pancakes

get my free top 8 desserts ebook!

A dessert lover’s heaven – six healthier sweet treats all made with six ingredients or less!

Download Now

Join my newsletter for latest recipes!

Trending Recipes

Avocado Corn Salad

cilantro lime shrimp on plate

Cilantro Lime Shrimp with Coconut Cauliflower Rice

paleo cookie skillet with ice cream

Healthy Cookie Skillet

banana bread muffin on a rack

Paleo Banana Bread Muffins

Featured On

Get latest updates To your inbox!

Back to Top
© 2022 Erin Lives Whole
  • Privacy Policy
Site Credits Designed by Melissa Rose Design Developed by Once Coupled