I love to make sweet bread, I believe that is my area of strength because they are quick and easy to prepare like my Vegan Coconut Bread, Vegan Gluten-Free Mango Bread, Vegan Gluten-Free Banana Bread.
Lemon Poppy Seed Bread
The first vegan cake that I learned to make was a lemon poppy seed cake many years ago, I love the crunch of the added poppy seeds in each bite and the refreshing taste.
I was introduced to poppy seed in baked goods from a friend of mine from Romania, and I'm happy today to be sharing this gluten-free and vegan version of one of my favorite desserts.
The lemon zest adds a natural lemon flavor to the bread, make sure to grate only the yellow skin of your lemon and not any of the bitter white pith.
How To Make Lemon Poppy Seed Bread?
- Preheat oven 350 degrees F. Prepare a 9x5 loaf pan, either grease with oil or line with parchment paper and lightly brush, set aside.
- In a large bowl, mix gluten-free flour, almond flour, sugar, baking powder, salt, and turmeric. Set aside.
- In a medium bowl, mix together almond milk, ground flaxseeds, coconut oil, lemon juice, lemon zest.
- Mix both dry and wet ingredients together until the batter is smooth, fold in the poppyseeds.
- Scoop batter into the prepared loaf pan and bake for 60 minutes or until a fork inserted into the center comes out clean.
- Remove the pan from the oven and place it on a wire rack. Allow the bread to cool in the pan for about 15 minutes. Prepare the glaze.
- Mix together powdered sugar plus lemon juice and orange juice in a medium bowl. Spread over the lemon poppy seed bread.
Tips For Making Lemon Poppy Seed Bread
- Substitute store-bought lemon juice for fresh lemons if none are available, omit the lemon zest.
- You can skip the poppy seeds for a loaf of delicious lemon bread.
- Store in the refrigerator in an airtight container for 3 days or freeze unglazed in a freezer bag for up to 3 months.
Other Delicious Bread Recipes To Try
- Strawberry Banana Bread
- Vegan Blueberry Pineapple Bread
- Vegan Persimmon Bread
- Gluten-Free Vegan Zucchini Bread
- Berry Banana Bread
Nutrition
- Energy:
- 259 kcal / 1083 kJ
- Fat:
- 14 g
- Protein:
- 3 g
- Carbs:
- 0 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 1 h
- Ready in:
- 1 h 10 min
For:
10 Servings
Ingredients
- 1 1/2 cups all purpose gluten-free flour
- 1/2 cup almond flour
- 1 cup cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Pinch of turmeric
- 1 cup almond milk
- 2 tablespoons golden flaxseeds, grounded
- 1/3 cup coconut oil, melted
- 1/4 cup lemon juice
- 1 lemon zest
For The Glaze
- 1/2 cup organic powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
Instructions
- Preheat oven 350 degrees F. Prepare a 9x5 loaf pan, either grease with oil or line with parchment paper and lightly brush, set aside.
- In a large bowl, mix gluten-free flour, almond flour, sugar, baking powder, salt, and turmeric. Set aside.
- In a medium bowl, mix together almond milk, ground flaxseeds, coconut oil, lemon juice, lemon zest.
- Mix both dry and wet ingredients together until the batter is smooth, fold in the poppyseeds.
- Scoop batter into the prepared loaf pan and bake for 60 minutes or until a fork inserted into the center comes out clean.
- Remove the pan from the oven and place it on a wire rack. Allow the bread to cool in the pan for about 15 minutes. Prepare the glaze.
For The Glaze
- Mix together powdered sugar plus lemon juice and orange juice in a medium bowl. Spread over the lemon poppy seed bread.
