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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Nicole S says
I’ve made this 3 times now- muffins too! It has such a good flavor! I followed the recipe exactly!
Jessica DeMay says
Thanks, Nicole! So glad you like the recipe.
sue says
Do you have the nutrition information listed somewhere? I can figure it myself, but am a big fan of working smarter but harder... thanks!
Jessica DeMay says
Hi Sue- I don't calculate nutritional info for my recipes, but you can calculate it on a site like My Fitness Pal if you need to know. Hope you try it!
Ana Karina Osorio says
Hi! I love all your recipe 😍 they’re awesome.
This recipe works with cassava flour too?
Jessica DeMay says
Thanks, Ana! Cassava isn't usually a 1:1 sub for almond so try at your own risk 🙂
Barbara W says
Delicious! Better than I thought it would be. Can’t wait to try the banana and carrot
Jessica DeMay says
Thanks, Barbara! I'm so glad you like it!
Tonya says
This recipe was hands down amazing! I did a couple of modifications for what I had on hand. I used Bob’s Red Mill paleo flour in place of the almond and coconut flour as it has both of those in the mix. I also used unrefined coconut sugar instead on honey as it is low glycemic. I had to bake it about 10 min longer. It was the perfect texture and you would never know this was paleo or gluten-free . Thank you for this recipe. It’s a keeper.
Jessica DeMay says
Thanks for trying it, Tonya and so glad you like it!
Sliotta says
Can you leave out the poppy seeds?
Jessica DeMay says
Hi- yes!
Emma says
Really nice taste and texture! It is sweet like a cake but stil very fresh. Perfect for both snack and dessert and easy to make. Thank you for a really good Paleo recipe!
Jessica DeMay says
You're welcome! Thanks, Emma! So glad you like it!
Jaymee says
How many servings does this yield?
Jessica DeMay says
Hi Jaymee- about 8-10. Hope you enjoy!
Sarah says
Have you ever tried adding blueberries? Not that it doesn’t sound delicious all on its own... I just happen to have a bunch of beautiful blueberries. I don’t want to throw off the whole texture though!
Jessica DeMay says
Hi Sarah- I haven't, but I think that's a great idea. That combo is always good. I'd say about a cup would be good.
Julie says
Can I substitute coconut flour for another flour?
Jessica DeMay says
Hi Julie- the blend gives the best texture, but you can use more almond flour. You'll need at least 1/2 cup more. Hope that helps!