This Paleo Lemon Poppy Seed Bread is tender, moist and loaded with lemon flavor with just the right amount of sweetness. It’s drizzled with a sweet glaze for the perfect touch. Great for brunches, dessert and snacks, this quick bread is gluten free, grain free, dairy free and refined sugar free.
I absolutely cannot get enough citrus when it comes to baking.
From lemon coffee cake, to pecan orange cranberry muffins, to lemon bars, to lemon blueberry coffee cake, I’ll just take one of each, please and thank you 🙂
And of course I’m extra happy if you add a drizzle, glaze, icing, etc. Just gimme all of it!
This glazed lemon poppy seed bread is for sure one of my favorites now, it’s perfect for all the Spring brunches or just because you’re craving dessert!
Now, let’s get into all the delicious details for this healthy quick bread.
What You Need to Make This Paleo Lemon Poppy Seed Bread
Fresh lemon juice is essential to get great flavor for this bread! Lemon juice also makes the glaze so tasty.
I also used maple sugar to sweeten it, because it keeps the bread light in color (coconut sugar makes it very dark) and doesn’t alter how the bread rises, like honey does.
Here’s everything you’ll need to prepare the bread:
- blanched almond flour
- tapioca flour
- aluminum free baking powder
- baking soda
- fine sea salt
- pure maple sugar
- eggs
- unsweetened almond milk
- fresh lemon juice
- grated lemon zest
- refined coconut oil
- pure vanilla extract
- pure almond extract
- poppy seeds
- powdered monk fruit sweetener, or organic powdered sugar (for the glaze)
How to Make this Lemon Poppy Seed Bread
Preheat your oven to 350°F and line a medium loaf pan with parchment paper on the bottom and up the sides for easy removal. My pan is 8.5 x 4.5” but you can use a 9 x 5” as well.
In a large bowl, combine the almond and tapioca flour, baking powder, baking soda and salt, set aside. In a separate large bowl, whisk together the maple sugar with the eggs, almond milk, lemon juice zest, coconut oil and both extracts to fully combine.
Add the dry ingredients to the wet mixture and stir to combine, then add the poppyseeds and stir to evenly distribute.
Transfer the batter to the prepared loaf pan, then bake in the preheated oven for 40-45 minutes or until a toothpick inserted near the center of the loaf comes out clean or with a few crumbs.
Cool in the pan, placed on a wire rack for 10 minutes, then gently lift the loaf out of the pan using the parchment paper, and continue to cool on the wire rack completely.
Once nearly room temperature, whisk together the glaze ingredients. It should be thin enough to drizzle over the bread but not too runny.
Drizzle over the top of the loaf desired, then continue to cool until the glaze hardens. Once the bread has completely cooled, slice and serve!
How to Make the Glaze with Maple Sugar
If you want a bright white glaze, maple sugar isn’t the way to go, but if you don’t mind a slightly caramel colored glaze, it’s so good!
All you need is maple sugar, a blender, and fresh lemon juice.
Blend About 3/4 cup of maple sugar until it has a powdery consistency. Then use it as the “powdered sugar” in the glaze mixture.
Mix with enough lemon juice to create a consistency that can be drizzled over the bread, but isn’t too thin.
It will harden just like a traditional glaze. As a bonus, I think a maple sugar glaze tastes better than any other!
I hope you’re ready for a deliciously citrusy, sweet, tender and moist bread (okay, it’s basically a cake!) that you’ll want to make on repeat!
Who can say no to a dessert that’s healthy enough to eat for breakfast?
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Paleo Lemon Poppy Seed Bread {Gluten Free, Dairy Free}
Paleo Lemon Poppy Seed Bread {Gluten Free, Dairy Free}
Ingredients
Quick Bread Batter:
- 2 1/2 cups blanched almond flour
- 1/3 cup tapioca flour
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup pure maple sugar
- 4 large eggs at room temperature
- 3 tablespoons unsweetened almond milk
- 6 tablespoons fresh lemon juice
- Zest of 2 lemons
- 1/3 cup refined coconut oil melted and cooled
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon pure almond extract
- 2 1/2 tablespoons poppy seeds
Glaze:
- 1/2 cup powdered monk fruit sweetener or organic powdered sugar*
- 3-4 teaspoons fresh lemon juice
Instructions
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Preheat your oven to 350°F and line a medium loaf pan with parchment paper on the bottom and up the sides for easy removal. My pan is 8.5 x 4.5” but you can use a 9 x 5” as well.
-
In a large bowl, combine the almond and tapioca flour, baking powder, baking soda and salt, set aside. In a separate large bowl, whisk together the maple sugar with the eggs, almond milk, lemon juice zest, coconut oil and both extracts to fully combine.
-
Add the dry ingredients to the wet mixture and stir to combine, then add the poppyseeds and stir to evenly distribute.
-
Transfer the batter to the prepared loaf pan, then bake in the preheated oven for 40-45 minutes or until a toothpick inserted near the center of the loaf comes out clean or with a few crumbs. The top should be deep golden brown.
-
Cool in the pan, placed on a wire rack for 10 minutes, then gently lift the loaf out of the pan using the parchment paper, and continue to cool on the wire rack completely.
-
Once nearly room temperature, whisk together the glaze ingredients. It should be thin enough to drizzle over the bread but not too runny. Drizzle over the top of the loaf as desired, then continue to cool until the glaze hardens.
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Once completely cooled, slice and serve. Store leftover bread loosely covered at room temperature for the first day, or cover and refrigerate to keep longer. Enjoy!
Recipe Notes
*you can also make your own paleo friendly powdered sugar from maple sugar.
Nutrition
Want More Paleo Quick Bread Recipes that taste like the real deal? Try One of These!
Paleo Banana Bread with No Added Sugar
Double Chocolate Paleo Banana Bread
Double Chocolate Zucchini Bread
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I have sensitivity to tapioca. Can I use arrowroot instead?
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Where do I get maple sugar?
I buy my maple sugar on Amazon!
This lemon poppyseed bread looks amazing! However, I’m avoiding sugar and paleo doesn’t allow sugar. How is maple sugar different and do you feel it’s really okay to use on paleo? Asking because I really want to make this and enjoy it guilt free! 😃
This isn’t my recipe obv but maple sugar is unrefined and is made only by heating maple syrup until all the water evaporates. It would be no different than using maple syrup. You could probably use coconut sugar too but it would be darker or a sugar free blend.
Can you freeze this?
This was SO good! Moist but not too wet like some other paleo baked goods I’ve made. I made the recipe as-is but had to use white powdered sugar for the icing because I was low on maple sugar. I didn’t like the icing by itself (likely from using the white sugar) but it was a nice complement with the bread. I have been recommending this recipe to all my gluten-free, dairy-free friends and saved it as one of my faves!
This was so easy to make and love the lemon flavor! Definitely making again. Followed the directions exactly but only had coconut sugar. Will try it with maple sugar next time to see if there’s a difference in taste or texture. And it’s an excuse to make this again! Can I freeze this?
Thank you for posting this amazing recipe. I made this lemon-delicious bread this past Sunday and it was loved by all at our family get together! Some of my elderly family members have requested I make them a few loaves each. Is this recipe freezer friendly?
I like this recipe, I will definitely try this out in my home on this sunday .
For those of you for whom it turned out successfully, how did you measure your flour? I used Bob’s Red Mill almond flour, and followed the weight per gram given on the package (2 1/2 cups=280g). The batter was like soup, and it did not rise and remained soggy in the center. I followed the recipe slavishly. Very disappointed and I hope someone can give me some advice – I really want this to work.
Hey Dale- successfully made this today, if you make it again just measure out 2 and a 1/2 cups of almond flour and don’t bother weighing it!
The problem with just measuring it out and scooping from the bag is it is so inaccurate. I feel like you shouldn’t put a volume measurement unless you weighed it or spooned and leveled bc that’s a lot of expensive ingredients someone wasted and just scooping 2 and half cups isn’t even actually that amount. Glad I saw this persons comment bc I always weigh my ingredients since it’s the only accurate way to measure dry ingredients.
So delicious! I substituted date sugar for maple sugar and used arrowroot for tapioca and it came out wonderfully!
Delicious! I made it without poppy seeds and it turned out great. Super moist and full of flavour.
The recipe is very unique i will definitely try this at my home
This recipe is perfect! Turns out the most delicious bread that you could easily serve to your non GF guests. Thanks!
This recipe looks really good, I will definitely try this out in my home this Saturday.
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Golden potatoes, peas, spring veggies and an easy homemade dairy free sour cream make it hearty, healthy and so delicious.
Paleo Lemon Poppy Seed Bread is one of my fav recipes. I really like it.
That’s so soft and tasty cake. It’s so cool.
thanks for sharing a nice article
Love, love, love anything lemon. Great recipe full of lemony goodness. Didn’t have maple sugar so used granulated sugar and substituted softened butter for the coconut oil. Tastes exactly like an English Lemon Bread recipe that I’ve made for years before GF. Made three of the mini 3×5 bread pans. Would never know it’s GF.
This is LEGIT!!!! I feel like I’m sinning with every bite.
great gloten free recipe
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Excellent cake. Made exactly as recipe is written, took it to a party and everyone raved about it. No one could tell it was GF/DF or Paleo, it is just delicious. Thanks Michelle for all of your wonderful recipes, haven’t found one I haven’t loved!