Posted Feb 13, 2017, Updated Jul 09, 2024 This gluten free lemon poppy seed bread is a grain free and paleo-friendly recipe quick bread perfect for any time of the year. It’s moist with a bold lemon flavor and beautiful crumb. Plus, adding the lemon glaze on top makes it extra special. Serve it for breakfast, brunch or dessert to brighten up any day!
Paleo Lemon Poppy Seed Bread: Substitutions
Flours: I don’ suggest making substitutions for the flours. Coconut Sugar: organic cane sugar or white sugar work well in place of coconut sugar. Coconut oil. Salted butter or ghee are good substitutes. Glaze: The glaze is optional and I think this bread stands on its own without it. However, you may substitute the ingredients here to your tastes and dietary needs! I use my Paleo Powdered Sugar recipe mixed with some lemon juice and almond milk for this glaze. You can use regular powdered sugar, and any milk of your choosing to make the glaze! If you want it thicker, use more powdered sugar or less liquid!
How to Make Gluten Free Lemon Poppyseed Bread
Here are a few tips to make this paleo lemon poppy seed bread. The method is pretty straightforward, just be sure that the wet mixture is cooled before adding the eggs. Please note that this gluten free lemon poppy seed bread recipe is made in an 8×4″ metal loaf pan. If you use a pan that is a different size or material you will have to adjust the baking time. A 9×5″ pan will result in a flatter loaf and will take less time to bake.
Store/Freeze
Store leftover gluten free lemon poppy seed bread in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months,. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
