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Gluten Free Lemon Poppyseed Bread

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My version of Gluten Free Lemon Poppyseed Bread is light, fluffy, and refreshing especially in the warmer months from the lemony citrus flavor!

Being gluten free isn’t always a dietary choice for some people. Some people choose a gluten free option to manage their celiac disease and reduce symptoms of gluten sensitivity. Even without sensitivities, some have found that a gluten free diet has left them with more energy, fewer skin issues, and aids with weight loss! 

Finding gluten free options these days are much easier to come by than it used to be. This is especially true for those particular cravings you just can’t seem to shake (SWEETS!). 

This bread will be one that satisfies your craving for bread while enjoying a delicious treat for yourself. Regular lemon poppyseed bread is now a thing of the past with this gluten free option. This is a healthier alternative for anyone wanting to keep nutrition in mind while staying on track being gluten free.

Don’t forget to try my Gluten Free Lemon Poppyseed Muffins, these are perfect for brunches or a quick snack and these Gluten Free Lemon Bars. Yes it’s the season for all things lemon!

Ingredients For Gluten Free Lemon Poppyseed Bread:

oat flour – if you don’t have oat flour, grind up gluten free oats in a blender, and boom you have just made your own flour! 

baking powder

baking soda

salt

eggs

Honey – grab the organic kind if you can

Coconut oil – don’t forget to melt it!

lemon juice – fresh is the best and really adds such a great flavor!

vanilla

Greek yogurt – be sure to use 2% if you try fat free, unfortunately they will be dry!  

lemon zest – if you don’t have a zester you the small side of your box cheese grater

poppy seeds

Simple lemon glaze:

powdered sugar

almond milk – I would stick with an unsweetened flavor

lemon juice

Making Gluten Free Lemon Poppyseed Bread:

Before you make your poppyseed bread, go ahead and preheat your oven and prepare your loaf pan. You can use parchment paper or non-stick cooking spray.

Then grab a small mixing bowl and combine the oat flour, baking powder, baking soda and salt. 

In another bowl, whisk the eggs together and add the honey, melted coconut oil, lemon juice and vanilla and stir. Go ahead and stir in the yogurt too! 

Now fold the yogurt mixture into the dry ingredients until combined. Be careful to not over-stir! Toss in the lemon zest and poppy seeds and give it a couple more stirs before pouring it into the loaf pan

Bake until your toothpick comes out clean. 

If the bread starts turning too brown, cover it with aluminum foil for the remaining cooking time.

While you wait, go ahead and mix the lemon glaze ingredients in a small bowl. Then drizzle over the poppyseed bread once it has cooled down some. 

How To Store Lemon Poppyseed Bread that is Gluten Free

You can place it in an airtight container or a ziploc bag in the fridge for up to 5 days. 

To freeze simply wrap the loaf (or individual slices) in plastic wrap or aluminum foil before placing it into a freezer bag. 

Enjoying the best gluten free lemon poppyseed bread? Go tag me on Instagram so I can see what you think! 

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More Gluten Free Sweets You Have to Try:

Gluten Free Lemon Poppyseed Bread

My version of Gluten Free Lemon Poppyseed Bread is light, fluffy, and refreshing especially in the warmer months from the lemony citrus flavor!
5 from 2 votes
Servings 1 Loaf

Ingredients
  

  • 2 1/4 cup oat flour certified gluten free if needed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/3 cup honey
  • 1/3 cup coconut oil melted
  • 1/4 cup lemon juice
  • 1 tsp vanilla
  • 2/3 cup 2% Greek yogurt bread will be dry if you use fat free
  • 1 tbsp lemon zest
  • 1.5 tbsp poppy seeds

Simple Lemon Glaze

  • 1.5 cup powdered sugar
  • 2 –3 tbsp almond milk
  • 1 tsp lemon juice freshly squeezed

Instructions
 

  • Preheat the oven to 350F and line a loaf pan with parchment paper and spray with cooking spray.
  • In a small bowl, mix together oat flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, whisk eggs. Add in honey, coconut oil, lemon juice and vanilla. Then add in yogurt.
  • Fold in wet ingredients to dry until well combined, then stir in lemon zest and poppy seeds.
  • Pour into your lined and sprayed loaf pan and bake in the oven for 45-55 minutes or until a toothpick inserted comes out clean. Cover halfway through if it starts to brown on top.
  • While baking, make glaze by whisking powdered sugar, almond milk, and lemon juice.
  • Once the loaf is completely cool, drizzle the glaze on top.
  • Store in the fridge and enjoy in 5 days or freeze for later!
Tried this recipe?Let us know how it was!

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One Comment

  1. 5 stars
    So moist and incredible flavor! I love this recipe and have made it for breakfasts many times. This is the only healthy lemon bread recipe I could find without coconut flour so thank you!!! I subbed maple syrup for honey 1:1 and it turned out great.

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