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.
Kyra says
Just made it ! I really wanted to love it but mine came out pretty salty for some reason and not very lemon-y. The texture was really nice though but I definitely had to bake it an extra 20 min for it not to be gooey. I am thinking next time I will leave out the salt and possibly replace the almond milk with lemon juice. Do you think that would work? Thanks so much for the recipe! I look forward to tweaking it playing around with it to get the perfect taste 🙂
Jessica DeMay says
Hi Kyra! Thanks for trying my recipe. I'm sorry it didn't turn out perfectly for you. I wouldn't eliminate the salt, but try reducing it to 1/4 teaspoon. I think using lemon juice in place of the almond milk would be great. Make sure you're not skipping the lemon zest as that is where most of the lemon flavor comes from. I do hope you try it again!
Rebekah Wells says
This tasted delicious. Sadly, my husband isn't a fan of lemon so I had to eat the whole thing by myself...sorry, not sorry! Thank you for sharing!
Jessica DeMay says
You're welcome, Rebekah! Haha- too bad for him 😉 Enjoy!
Wendy says
Easy, moist and absolutely delicious!
Jessica DeMay says
Thanks, Wendy!
Paola says
I just baked this and came out fantastic. Super buttery and airy. I wished it could have raised a bit more but again I used an 8x8 pan. Would it have raised more if I had used a loaf pan? It kind of tasted like lemon cheesecake which we loved!
Jessica DeMay says
Thanks for trying another recipe, Paola! 🙂 I think it probably would have raised more, yes. Oh, I like that comparison- yum!! I'm so glad you enjoyed it!
Tracy says
Any adjustments for higher altitude? I live in Colorado above 6,000 ft. and a lot of baking recipes always call for a little something extra, generally flour but since there are two different kinds I wasn't sure which kind to put a little extra of.
Jessica DeMay says
Hi Tracy- I don't have any experience with that, but I did find this article that may help: https://agirlworthsaving.net/2015/07/making-high-altitude-baking-a-breeze.html
Siena says
Stuck to the recipe exactly and it turned out great! Moist and fluffy and perfect with tea or coffee. Delicious!!
Jessica DeMay says
Thanks for trying my recipe and for the great feedback, Siena! So glad you like it!
Robin says
Hi Jessica, I really enjoy your recipes! I made this cake last summer and it was very moist. The center didn't cook through. I'm going to try again with a bundt pan. I also want to add blueberries and I'm wondering if you have tried this before? Thinking I should lessen the milk maybe, since the blueberries may make it more moist...please let me know your thoughts! Thank you, Robin
Jessica DeMay says
Hi Robin- thank you for trying my recipe! I think a bundt pan is a good idea or muffins would work great as well. Yeah, maybe reduce the milk to 2 tablespoons. The blueberries sounds like a delicious addition!
Robin says
Thanks for your feedback Jessica! Will try that 🙂
Jenn says
Oh my gosh! This is sooooo good! I haven't had lemon poppy seed anything in such a long time. I think it might be my favorite flavor for a treat bread. Mmmm! I used a glass 8x8 pan so I could easily cut it into two-bite squares for a ladies' group. (BTW...your whole 30 ketchup recipe is a staple in our home!)
Jessica DeMay says
Thanks, Jenn! I love that you made them in a square pan- what a great idea. Thanks for making my recipes- I love hearing you like the ketchup as well 🙂
Art says
Blanched or unblanched almond flour?
Jessica DeMay says
Hi Art- I use blanched for best results. Unblanched would work but might not have as smooth of a texture. Hope you enjoy!
Art says
This is the best recipe I've found yet! Thanks for sharing!!
Jessica DeMay says
You're welcome, Art! I'm so glad you like it! Thanks for trying it and for the great feedback!
Kristin says
Could you do this in a Bundt pan?
Jessica DeMay says
Hi Kristin- I think that would work. Just grease it really well. Keep an eye on it baking- it may not need the full time. Hope you enjoy it!
Kristin says
Thanks. Have people had any success with egg replacements? I can't have egg yolks.
Kristin says
I baked it in a bundt pan for about 20 min and it was ready by then. I let it go another minute or two just so it could brown a little more on the top. I ended up using "Neat" egg for an egg replacement and it worked nicely.
Jessica DeMay says
That is awesome to hear! Thank you for trying it and for the great feedback 🙂