The Best Paleo Lemon Poppyseed Bread

April 17, 2020

The Best Paleo Lemon Poppyseed Bread made with all gluten-free and dairy-free ingredients. Sweetened with maple syrup and glazed with a little coconut butter on top.The Best Paleo Lemon Poppyseed Bread made with all gluten-free and dairy-free ingredients. Sweetened with maple syrup and glazed with a little coconut butter on top.

Wow – the love and craving for all things lemon poppyseed is real!

A few weeks ago, I teased this loaf and you guys went crazy. Apparently there is a huge demand for lemon poppyseed around this time of year, and this recipe as ya covered. It is a deliciously easy and healthy bread that is mildly sweet and has just the right amount of lemon.

I always think of that muffin you tube video that went viral when I was high school, whenever I hear lemon poppyseed. I hear the guy go “lemon poppyseed muffin” in that funny voice. If you know what I am talking about, great and if not just pretend I didn’t mention it 😉

This is the best ever Lemon Poppyseed Bread that just so happens to be paleo, gluten-free and topped with melted coconut butter.

I love having this bread for breakfast, as a snack or even dessert with some ice cream on top. You can also make it into muffins if you are craving those instead. But I love the loaf style for this.

Let’s run through which ingredients we’ll need to make this recipe:

  • Pasture-raised eggs – I haven’t tested flax eggs here yet. If you do, please let me know!
  • Maple syrup – I use this as the main sugar/sweetener. If you are craving something sweeter, add some more in and you can also use honey or add in extra coconut sugar.
  • Lemon juice – I love using this from fresh lemons.
  • Lemon zest – makes the loaf extra lemony.
  • Non-dairy milk – look for one with no added sugars!
  • Liquid coconut oil – you can also melt coconut oil then let it cool! That is usually what I do.
  • Almond meal OR almond flour – I don’t usually say these are interchangeable but they’ll both work in this recipe. The almond flour makes the loaf a little more moist and the almond meal will make it more bread-like. But both will work.
  • Tapioca flour – I haven’t tested another flour here but arrowroot works too.
  • Poppyseeds – the star of the loaf!
  • Coconut butter – optional but love to use this as the glaze.

A few of my other favorite bread recipes on the blog: Vegan Lemon Blueberry Breakfast Bread (gluten-free + nut-free)The Best Paleo Banana Zucchini Bread and Paleo Chocolate Chip Banana Bread (Nut Free)

The Best Paleo Lemon Poppyseed Bread made with all gluten-free and dairy-free ingredients. Sweetened with maple syrup and glazed with a little coconut butter on top.lemon poppyseed bread

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The Best Paleo Lemon Poppyseed Bread

The Best Paleo Lemon Poppyseed Bread made with all gluten-free and dairy-free ingredients. Sweetened with maple syrup and glazed with a little coconut butter on top.

The Best Paleo Lemon Poppyseed Bread made with all gluten-free and dairy-free ingredients. Sweetened with maple syrup and glazed with a little coconut butter on top.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 8-10 slices 1x
Scale

Ingredients

  • 3 pasture-raised eggs*
  • 3 tablespoons liquid coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk
  • 4 tablespoons lemon juice
  • Zest of 1 large lemon
  • 1 teaspoon vanilla extract
  • 2 cups almond meal or almond flour*
  • 1/3 cup tapioca flour*
  • 3 tablespoons poppyseeds
  • 1 teaspoon baking powder
  • Optional glaze: coconut butter

Instructions

  1. Preheat oven to 350 degrees and line and/or grease a bread dish well
  2. In a large bowl whisk together eggs, coconut oil, maple syrup, milk, lemon juice and vanilla extract
  3. Mix in the almond flour, tapioca flour, poppy seeds and baking powder until smooth and creamy
  4. Add to loaf pan and bake for about 40 minutes or until done (I stick a toothpick in to see)
  5. Drizzle coconut butter on top if using then slice and enjoy

Notes

*I haven’t tested subs!

**Store in airtight container for 5 days or freezer for 2 months

xx, Rach

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

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