This Easy Gluten-Free Lemon Poppy Seed Bread is really fantastic and very easy to put together. It turns out super soft, moist, and so tasty that it’s hard to believe it’s gluten-free. The freshly squeezed lemon juice and lemon zest from organic lemons give this bread an irresistible lemony aroma and make it absolutely tasty as well.
If you’re not much of a baker, but you’re craving a delicious gluten-free treat, don’t stress it. This is the perfect, fail-proof recipe to make that will not disappoint you when it comes out of your oven! The final product turns out amazing and the zesty lemon flavor will absolutely hit the spot. You just have to give this recipe a try to experience this guilt and worry-free deliciousness. Enjoy!
Lemon Poppy Seed Bread Batter Ingredients
- Gluten-free all-purpose baking flour
- Coconut flour
- Baking soda
- Baking powder
- Sea salt
- Large eggs (I used home-raised eggs)
- Maple syrup
- Freshly squeezed lemon juice (I used organic lemons)
- Coconut oil (melted)
- Pure vanilla extract
- Lemon zest (from an organic lemon)
- Poppy seeds
Poppy Seed Bread Lemon Glaze Ingredients
- Organic powdered sugar
- Organic lemon
- Pure vanilla extract
How to Make Easy Gluten-Free Lemon Poppy Seed Bread
First, in a medium glass bowl, combine all the dry ingredients: gluten-free all-purpose flour, coconut flour, baking soda, baking powder, and sea salt. Using a hand whisk, combine and set aside until ready for use.
Preheat the oven to 325 F. Grease a bread pan with butter or cooking spray and line it with parchment paper. Set aside until ready for use.
Then, in a large bowl, whisk together all the wet ingredients: melted and cooled coconut oil, maple syrup, freshly squeezed lemon juice, lemon zest, and vanilla extract.
Add the wet ingredients into the bowl of dry ingredients prepared earlier (or vise-versa) and mix until completely combined. Add poppy seeds and mix once more just until combined.
Finally, pour the batter into the bread pan prepared earlier and bake in the preheated oven for 55 – 60 minutes until an inserted toothpick comes out clean.
Remove from the oven and allow the bread cool in the pan for 5 minutes before transferring it onto a cooling rack.
Gluten-Free Lemon Poppy Seed Bread Glaze Instructions
While the bread is cooling, prepare the lemon glaze.
Whisk together powdered sugar, freshly squeezed lemon juice, and vanilla extract.
Once the bread is just warm to touch, pour the glaze over the top of the bread.
Slice and enjoy!
If you make this Easy Gluten-Free Lemon Poppy Seed Bread, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #thefarmgirlblog. I’d love to see your creations!
This Easy Gluten-Free Lemon Poppy Seed Bread is really fantastic and very easy to put together. It turns out super soft, moist, and so tasty that it's hard to believe it's gluten-free. The freshly squeezed lemon juice and lemon zest from organic lemons give this bread an irresistible lemony aroma and make it absolutely tasty as well.
- 1 cup – organic all-purpose gluten-free flour
- 1 cup – organic coconut flour
- 1 tsp. – organic baking soda
- 1 tsp. – organic baking powder
- ¼ tsp. – real sea salt
- 3 large – eggs (I used home-raised chicken eggs)
- ¾ cup – organic melted coconut oil
- ½ cup – maple syrup
- ½ cup – freshly squeezed lemon juice from organic lemons
- Zest from one organic lemon
- ¼ cup – poppy seeds
- 1 cup – organic powdered sugar
- 2 tbsp. – freshly squeezed lemon juice from organic lemon
- ½ tsp. – pure vanilla extract
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First, in a medium glass bowl, combine all the dry ingredients: gluten-free all-purpose flour, coconut flour, baking soda, baking powder, and sea salt. Using a hand whisk, combine and set aside until ready for use.
-
Preheat the oven to 325 F. Grease a bread pan with butter or cooking spray and line it with parchment paper. Set aside until ready for use.
-
Then, in a large bowl, whisk together all the wet ingredients: melted and cooled coconut oil, maple syrup, freshly squeezed lemon juice, lemon zest, and vanilla extract.
-
Add the wet ingredients into the bowl of dry ingredients prepared earlier (or vise-versa) and mix until completely combined. Add poppy seeds and mix once more just until combined.
-
Finally, pour the batter into the bread pan prepared earlier and bake in the preheated oven for 55 – 60 minutes until an inserted toothpick comes out clean.
-
Remove from the oven and allow the bread cool in the pan for 5 minutes before transferring it onto a cooling rack.
-
While the bread is cooling, prepare the lemon glaze.
-
Whisk together powdered sugar, freshly squeezed lemon juice, and vanilla extract.
-
Once the bread is just warm to touch, pour the glaze over the top of the bread.
-
Slice and enjoy!
Looking for more Gluten-free recipes? Please check these out:
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