Gluten Free Lemon Poppy Seed Bread
Total Time
1 hour 10 minutes + 1 hour cooling
Prep Time
20 minutes
Cook Time
50 minutes
Rating
5 out of 5 stars
(4)
Ingredients
10 slices
- 1 cup (200g) granulated sugar
- 2 tbsp lemon zest (about 2 large lemons)
- 1/2 cup (110g) coconut oil, melted
- 3/4 cup (160ml) milk alternative (almond, oat, soy..etc.)
- 3 tbsp fresh lemon juice
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups (265g) Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp poppy seeds
- 1 cup (120g) powdered sugar
- 1 tbsp fresh lemon juice
- 1 tbsp milk alternative (almond, oat, soy…etc.)
- 1/4 tsp almond extract (optional)
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Preparation
Step 1
Preheat the oven to 350F and grease and line a 9×5 (1lb) loaf pan with parchment paper. Allow the paper to hang over the sides for easy removal.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl add the sugar and lemon zest. Use your fingers to rub the zest into the sugar in order to release more flavor.
Step 4
Whisk in the coconut oil, milk, lemon juice, eggs, and vanilla.
Step 5
Pour in the dry ingredients and whisk until it’s just barely combined. Then mix in the poppy seeds. Do not over mix.
Step 6
Pour the batter into your prepared loaf pan and bake for 45-50 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.
Step 7
Allow the loaf to cool in the pan for 20 minutes, then lift it out of the pan to cool completely at room temperature.
Step 8
Once cooled, make the icing by whisking together all of the ingredients. It should be the consistency of glue. If it’s too thin, add a couple tablespoons of powdered sugar. If it’s too thick, add 1-2 tsp of lemon juice or milk.
Step 9
Pour over the cooled loaf pan, then slice and enjoy!
Step 10
Save recipe for the next time?
Chef's notes
Store your loaf in an air tight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Each slice can be eaten cold, room temperature, or warmed up.
