Lemon Poppy Seed Bread

5 from 3 votes

A light, crumbly but not dry Lemon Poppy Seed Bread coated with a luscious lemon icing glaze that is sure to please any lemon lover. Gluten, dairy-free and full of flavour.

Prep Time15

Cook Time1

Cooling Time1

Total Time2 15

Course: Baking, Dessert, Snack, Treat

Cuisine: American, Baking, Breads, dairy free, Dessert, gluten free, Snacks

Keyword: Bread Recipes, Dairy Free Bread, Gluten-Free Bread, Lemon Cake, Lemon Poppy Seed Bread, Lemon Recipes

Servings: slices

Calories: 260kcal

Author: Alisa Infanti

Equipment

Oven
Large Bowl
Medium bowl
Small Bowl
Measuring Cup
Measuring Spoons
Lemon Zester
Fork
Mixing Spoon
Loaf Pan
Parchment Paper

Ingredients

2 cups almond flour
½ cup coconut flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup unsweetened coconut milk
½ cup lemon juice freshly squeezed
1 tsp vanilla
1 tbsp lemon zest
⅓ cup liquid honey
⅓ cup coconut oil melted
1 tbsp poppy seeds

Lemon Glaze

1 cup powdered sugar
1 tbsp lemon juice
1 tbsp unsweetened coconut milk

Instructions

Preheat oven for 350F. In a large bowl combine the almond flour, coconut flour, baking soda, baking powder and salt. Mix well.
In a medium bowl beat 3 eggs together with a fork. Add coconut milk, lemon juice, vanilla, lemon zest, honey and melted coconut oil. Mix well.
Add the dry ingredients to the wet ingredients and mix until combined. Add the poppy seeds and mix till even throughout batter.
Line a loaf pan with parchment paper, Pour the bread batter into the loaf pan and spread so the batter is even all around. Baked for 50-60 minutes or until a toothpick comes out clean when inserted into the centre of the loaf. The top of the loaf may be slightly browned on the rough edges of the bread when done.
Remove the baked lemon bread from the oven and let cool completely.
When the loaf is completely cooled it is time to make the glaze. In a small bowl add the powdered sugar, unsweetened coconut milk and lemon juice. Mix until sugar is dissolved and the icing is smooth.
Pour over the lemon poppy seed bread and serve.

Notes

Store in a tightly sealed container for up to 3 days on the counter.

If you would like to freeze the bread do so before glazing by wrapping it tightly in plastic wrap. Freezes well up to 2 months. Unthaw completely before glazing and munching!

Nutrition