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.
Jan Sims says
Could you use 1 to 1 GF flour to make this?
Jessica DeMay says
Hi Jan- I think that will work, but I haven't tried so I can't say for sure. Let me know if you try it and how it turns out.
sami says
Made this loaf and it is absolutely wonderful and moist. The best ever.
Jessica DeMay says
Thanks, Sami! So glad you like it!
Amy says
What should consistency of batter be? And does it really turn out that nice light color? Usually all of my paleo baked goods turn out brown
Jessica DeMay says
Hi Amy- the batter is thick, but shouldn't be too thick. Yes, it really is light. A lot of paleo baked good are dark because of coconut sugar, but this uses honey so it stays light. Hope you try it!
Nicole says
If I wanted to make muffins instead of bread how long should I bake them for?
Jessica DeMay says
Hi Nicole- I'd say try around 18-20 minutes. Hope you enjoy!
Maria says
Would olive oil instead of coconut oil work?
Jessica DeMay says
Hi Maria- yes, I think that will work. Enjoy!
Patty says
I have a collection of flours and almond is not one of them. Can I put sorghum flour in as a substitute?
Jessica DeMay says
Hi Patty- I'm not familiar with sorghum at all so I can't say if that will work. Usually the best substitute is another nut flour.
sam says
what are the nutrition facts for this recipe? I absolutely loved the bread! it was so moist and fluffy! thanks for sharing!
Jessica DeMay says
You're welcome! Thanks for trying it, Sam! I don't calculate nutrition facts, but you can use a site like My Fitness Pal to figure it out if needed.
Mariann says
What would you suggest instead of almond flour?
Jessica DeMay says
Hi Mariann- you could use cashew flour
Sheila says
Do you think I can use coconut sugar instead of honey?
Jessica DeMay says
Hi Sheila- I think so, but you'll need to make up for the lost moisture. I would say add another 2 tablespoons almond milk. Also, coconut sugar is dark so the loaf may be darker. Hope you enjoy!
Letty says
I cannot do coconut flour of coconut oil. Can I just do all almond flour and canola oil in place of coconut flour and coconut oil?
Jessica DeMay says
Hi Letty- you can use 1/2 cup almond flour in place of the coconut (it might be more fragile) and ghee or avocado oil in place of the coconut oil. I hope you try it!