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.
AW says
Have you ever tried freezing this for later?
Jessica DeMay says
Hi Alexis- I haven't but I think it would work fine. Just wrap it good.
Rosmarie says
How many carbs?
Jessica DeMay says
Hi Rosmarie- I don't know because I don't count carbs. Feel free to plug the ingredients into a nutrition calculator if needed. My Fitness Pal is a popular one.
Virginia says
Could you clear up for me the instructions on the coconut oil. I just made the bread and it's very wet. I measured the coconut oil in a dry measuring cup and upon rereading it realized you said measure it as a liquid. When I did that it almost double the amount. The toothpick came out clean but my bread is almost dripping. Thank you!
Jessica DeMay says
Hi Virginia- I'm so sorry the bread was wet. That is definitely not how it's supposed to be. It sounds like you did it right. Measured as a liquid is meted then measured. I'm not sure why it would be so wet. Maybe leave out the cashew milk next time. I hope that helps!
Lorry says
Hi...was there suppose to be egg in here...mine wasnt very firm.
Jessica DeMay says
Hi Lorry- ok, I feel really bad! Yes, 3 eggs! I had someone mention it before and I looked back into my original writing and didn't see eggs, but I did more research and yeah, I totally missed them somehow. I am so sorry- I hope you try it again. The recipe has been updated.
Emilia says
Hi,
I am not new to pale recipes. I love the taste of the lemon cake. But mine fell really flat after initial rising. It completely fell apart after taking it out of the oven. What am I doing wrong?
Cheron says
I made this today and it is delicious, but .... It's falling apart. It's not holding its loaf shape and crumbles in my hands. It's still moist and yummy, but what is the "fic" to getting it to hold together?
Just started baking, so I'm not sure of the fix-it tricks. Thanks!!
Jessica DeMay says
Hi Cheron- I'm not sure what the issue may be. It is definitely not the same as "regular" bread and is a little more delicate, but it shouldn't be falling apart. Did you do any substitutions? I'd love to help figure this out.
Cheron says
I just re-read the recipe and I didn't alter anything other than not using the parchment paper and maybe a little more poppy seeds. I asked a pastry chef friend of mine and she recommended adding a half tsp of xanth (?) gum next time.
Mariana says
I made this recipe once only switching out the chashew milk and poppyseeds for almond milk and chia seeds. I added a little bit more of the liquids in case the chia seeds absorbed any. The pound cake didn't rise and my sister described the texture as "grainy baby food" texture. This was my first time working with these flours and without dairy, so I did some research.
Second time around, I added 2 eggs and mixed them with 1/6 cup splenda (sub honey) until fluffy, added a little more baking powder and did 1/2 cup coconut flour(I feel that almond flour makes bread turn out like wet sand) and 1 1/4 cup almond flour. I kept my almond milk and chia seeds and it turned out perfect! I already made this with oranges instead of limes and everybody loved it -you can't tell the difference from fluffy and moist regular pound cake!
Jessica DeMay says
Hi Mariana- I'm sorry you didn't have success the first time. It definitely isn't like a traditional pound cake- anything paleo has a slightly different texture. I'm glad you tried it again and experimented a little- it sounds like you came up with a great combination. I love your idea of using oranges- I have to try that. Thanks for the feedback!
Becca says
Hi Mariana,
I was just curious if you did 5 eggs or just 2 eggs instead of the 3 that they recipe called for?
Brenda Hild says
Mariana, did you add more of the baking soda or did you add baking powder? and I curious too if you added 2 more eggs. I am going to change this recipe to agree with yours if you made the changes. Please reply. Thank you. Brenda
Dana says
Hi! Sounds delicious! Can I sub coconut milk for the cashew milk?
Jessica DeMay says
Thanks, Dana! Yes, that would work great!
Furhana says
Hi Jessica. I recently discovered your website and just baked your lemon poppy seed bread. It is delicious. Thank you for bringing this recipe into our homes. I made some changes to cut back on sugar and oil. I used 2 tablespoons of honey and 20 drops of clear Stevia liquid. I also subbed apple sauce for oil. Despite usung baking soda my bread did not really rise. Other than that I am very pleased with the recipe. I may add nuts when I make it again.
Jessica DeMay says
Hi Furhana! You're welcome- thank you for taking time to leave feedback! Your substitutions sounds great. Yes- the bread doesn't rise very much, but I'm glad you were still happy with it. Thank you for making my recipe 🙂
Mary Ann | The Beach House Kitchen says
Lemon poppy is one of my favorite muffin/bread flavors Jessica! Dying to see what it tastes like gluten and dairy free! Thanks for sharing and have a great week.
Jessica DeMay says
Thanks, Mary Ann! I hope you have a great week as well!
Susie T says
Hi, Jessica...do you think I can substitute applesauce for the honey?
Jessica DeMay says
Hi Susie- yes, I think that would work but it won't be as sweet. I hope you enjoy it!
Jeannine says
Coconut oil is not “oily,”, but more of a thicker texture. How do you get it to stir correctly? Heated? Or unheated?
Jessica DeMay says
Hi Jeannine- you'll want to measure it as a liquid, so you can place it in a glass measuring cup and microwave until melted and then measure. I hope that answers your question. Enjoy!