Healthy Lemon Poppy Seed Bread
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.95 out of 5 stars
(102)
Ingredients
8 servings
- Wet ingredients:
- ½ cup (113g) plain or vanilla greek yogurt (or sub plant based yogurt of choice such as almond or coconut yogurt)
- 2 eggs
- ⅓ cup (112g) honey
- zest from 2 lemons
- 2 tablespoons fresh lemon juice
- ½ teaspoon almond extract
- Dry ingredients:
- 1 cup (92g) oat flour, gluten free if desired
- 1 cup (112g) packed blanched fine almond flour
- 1 tablespoon poppyseeds (or sub chia seeds)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- For the glaze:
- ½ cup (57g) powdered sugar
- 1-2 tablespoons fresh lemon juice
- Optional: 1/4 teaspoon almond extract
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line an 8 x 4 loaf pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
Step 2
In a large bowl, whisk together the following ingredients until well combined: yogurt, eggs, honey, lemon zest, lemon juice and almond extract.
Step 3
Add dry ingredients to the bowl: oat flour, almond flour, poppyseeds, baking soda and salt; mixing with a wooden spoon until well combined. pour into prepared loaf pan. bake for 35-45 minutes until a toothpick comes out clean. Cool bread in pan for 5 mins then remove and transfer to a wire rack; allow bread to cool completely before adding the glaze.
Step 4
Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if it is too thick (start with a teaspoon at a time). Glaze should be somewhat thick. Pour over bread and spread with a spoon if necessary. Top with a little extra lemon zest if you have any for a pretty effect. Cut bread into 8 slices and enjoy!
Step 5
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