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!

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!

After making this, if you’re still in the mood for lemon, try out my Lemon Ricotta Cookies or Healthy Lemon Olive Oil Cake.

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!