This Paleo Lemon Poppy Seed Bread is easy, lightly sweetened, and perfect for breakfast or a snack. So moist and delicious while still being gluten free and dairy free.
Lemon Poppy Seed bread has been probably my favorite bread for a long time. I can't remember when I first tried it, but I know I loved it immediately. I love anything citrus, but this bread is the best. Making a paleo version wasn't hard at all. It's sweetened only with honey and it's definitely not as sweet as a regular loaf is, but I think it's perfect.
Ingredients for lemon bread
The ingredients are pretty simple and you most likely have them on hand.
Almond and coconut flour- the mixture of these two give the best moist texture.
Honey- the sweetener to the bread. It's not overly sweet. Maple syrup could be subbed if needed.
Melted coconut oil- I like using butter flavor coconut oil for a buttery taste, but refined coconut oil would also work great.
Lemon zest and juice- this is what gives the loaf the tangy flavor. You have the option to using a mix of lemon juice and milk or all lemon juice. I think all lemon juice is better, but I love tangy, citrusy treats- it's up to you!
Eggs- these help bind the bread together and make it fluffy.
Poppy seeds- of course for the added flavor and texture.
One Bowl Bread
You will love how easy it is to make. Mixed in one bowl, by hand, and in the oven in only a few minutes. Juicing and zesting the lemons is probably what takes the longest and that's not bad at all especially with a zester and juicer. You can have this whipped up in no time.
This paleo lemon poppy seed bread is quick to make, so simple, and packed with lemon flavor! You will love it! A classic treat made-over and still just as delicious.
Here are some more lemon recipes to try:
- Paleo Vegan Lemon Cookie Cups
- Soft Lemon Poppy Seed Cookies
- Grain Free Lemon Pop Tart Bars
- Paleo Lemon Curd
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Paleo Lemon Poppy Seed Bread
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 large eggs
- ¼ cup honey
- ¼ cup coconut oil measured as a liquid
- ½ cup lemon juice from 3 lemons
- zest of 2 lemons
- ¼ cup almond milk or dairy free milk of choice
- 1 tablespoon poppy seeds
Instructions
- Preheat oven to 350° and line a 9x5 loaf pan with parchment paper. Set aside.
- In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Stir together.
- Add the eggs, honey, coconut oil, lemon juice, lemon zest, and almond milk. Stir until smooth. Add in poppy seeds and pour into pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The edges should be slightly brown.
- Store covered in the fridge if not eaten within 2 days.
Sara says
Just made these and wow! So delicious!!!! I am so happy with the results they’re literally perfect.
Jessica DeMay says
Thanks, Sara! So glad you like it!
Laurie says
What does it mean coconut oil measured as a liquid?
Jessica DeMay says
To melt the coconut oil then measure it.
Tracie says
This is yummy! I used swerve sweetener instead of honey because I’m keto😊 also added a bit of frosting w confectioners swerve and a little almond milk and some lemon zest!!
Jessica DeMay says
Thanks, Tracie! I'm so glad you like it and made it work for you. Thanks for the great feedback 🙂
Tami says
Should I make any adjustments for using canola oil? (All I have on hand). Thank u! Love all your recipes 🙂
Jessica DeMay says
Hi Tami- no, I don't think so. That should work. Enjoy!
Jean Allen says
Jessica, THANK YOU for a bread recipe for lemon poppyseed! ❤❤❤
I'm new to paleo baking and your recipes. In order to "measure coconut oil as a liquid", do I need to warm it first? Microwave ok? ...for ___seconds? Thanks in advance!
Jessica DeMay says
You're welcome, Jean! Yes, I microwave mine for 30 seconds at a time until melted.
Jessica says
I cooked for the recommended time, but mine came out very moist, almost underdone? Anything I could have done?
Jessica DeMay says
Hi Jessica- I'm sorry about that. Did you sub any ingredients?
Jean Allen says
Maybe she used only 1/2 c almond flour? The font (showing 1 1/2 cups) might be difficult to read in a hurry. Or perhaps she used extra large eggs?
Jessica DeMay says
Hi Jean- it is one and a half cups almond flour and large eggs. Hope that helps!
Chana says
I will try to make it vegan ... using chia or flax “eggs”.
Jessica DeMay says
Sounds great! Hope you love it!
Jerri says
Do you know the carb count?
Jessica DeMay says
Hi Jerri- I don't. I don't calculate that. If you really need to know then you can use a site like My Fitness Pal to help calculate it.
Jamie Chaffin says
So moist and delicious! A new favorite!
Jessica DeMay says
Thanks, Jamie! So glad you like it!
Vicki says
Delicious! I made this and love it but so you have the nutritional info as well ? Thanks
Jessica DeMay says
Thanks for trying it, Vicki! I don't calculate nutritional info for my recipes. If that's something you need then you can use a site like My Fitness Pal.
Sheri says
I didn't have any lemons so I substituted lime juice and Mandarine orange zest. It turned out amazing! They are a real hit with my family too!