Gluten Free Lemon Poppy Seed Bread

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.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

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.

Whisk in the coconut oil, milk, lemon juice, eggs, and vanilla.

Pour in the dry ingredients and whisk until it’s just barely combined. Then mix in the poppy seeds. Do not over mix.

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.

Allow the loaf to cool in the pan for 20 minutes, then lift it out of the pan to cool completely at room temperature.

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.

Pour over the cooled loaf pan, then slice and enjoy!