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.
If you love quick breads, check out my gluten free blueberry bread, which is packed with blueberries and has the best crumb topping.
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.
G says
Delicious! I may add more lemon justice next time as Jessica mentioned at the end
Jessica DeMay says
Thanks for making it!
Marge says
How well does this freeze?
Jessica DeMay says
Great! Wrap well and it freezes perfectly.
heather Vannatter says
Can you use egg substitute? I can't have eggs.
Jessica DeMay says
I think that will work, the bread may just be more dense. The flavor should still be good.
Wendy Carr Miller says
One of our favorite breads. It’s so moist and tasty. I always have a few loaves in the freezer.
Jessica DeMay says
Thanks, Wendy!
Jesse Schmidt says
This got devoured within 10 minutes in my household. Absolutely delicious
Jessica DeMay says
Thanks, Jesse!!
Sara says
I’m not sure what I did wrong. It’s been 40 minutes and it’s still super wet in the middle. The only thing I did different was agave instead of honey.
Jessica DeMay says
I would keep baking it until the middle is set- cover if needed. The honey to agave shouldn't make a difference. I hope it still turned out okay!
dianne winter says
This looks delicious, but you show pictures of it with a beautiful white glaze on it, but in the recipe, the glaze is omited even though you show it. Love to have the recipe for the glaze too.
Jessica DeMay says
Thanks, Dianne! I just added it to the notes. Hope you love it!