Gluten Free Lemon Poppy Seed Bread made with almond flour and coconut flour, finished with a lemon glaze and naturally dairy-free. This moist loaf is a simple, wholesome take on classic lemon poppy seed bread.
We are obsessed with lemon poppy seed flavors in this house. It was a favorite from my childhood—my mom often brought home lemon poppy seed muffins—so I developed a healthier version using almond and coconut flours. This loaf is bright, tender, and full of fresh lemon flavor, making each bite feel like spring.
Moist and fluffy, the bread is speckled with poppy seeds and lemon zest for a balanced, slightly nutty taste. It works equally well for breakfast, an afternoon snack, or a light dessert.
The almond and coconut flours give a wholesome texture while the lemon glaze adds the right amount of sweetness. I prefer a thicker glaze, so I keep the liquid minimal, but you can thin it with a little more almond milk if you like a runnier finish.
Why I love this gluten free lemon poppy seed bread
- Simple ingredients: just almond flour and coconut flour as the gluten-free base.
- Easy to make: mix, pour, and bake—no fuss.
- Lower in carbs and more nutrient-dense than traditional versions, without sacrificing flavor.
- Honey is used as the natural sweetener.
- Great for holiday brunches like Easter or any special occasion.
- Perfect as a mid-morning snack or a light dessert.
How to make this bread
Begin by zesting the lemon—fresh zest gives the loaf a lively aroma and concentrated citrus flavor. Combine the dry ingredients in one bowl and whisk the wet ingredients in another. Fold the dry into the wet, then stir in poppy seeds and lemon zest. Pour the batter into a prepared loaf pan and bake. While the bread bakes, whisk together the glaze ingredients. Allow the loaf to cool completely before glazing.
Store the bread on the counter for up to 48 hours; after that, keep it refrigerated.
Gluten Free Lemon Poppy Seed Bread
Gluten Free Lemon Poppy Seed Bread made with almond flour and coconut flour, finished with a lemon glaze and naturally dairy-free. A moist, flavorful loaf that’s easy to make and perfect for breakfast or dessert.
Cook: 40
Total: 55 minutes
Ingredients
Bread
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1/2 cup melted coconut oil
- 1/3 cup honey
- 1/2 cup almond milk
- 1 tsp vanilla
- 1/2 cup lemon juice
- 2 tablespoons poppy seeds
- 2 tbsp lemon zest
Optional Glaze (not paleo)
- 1.5 cups powdered sugar
- 2–3 tbsp almond milk
- 1 tsp lemon juice
Instructions
1. Preheat oven to 350°F. Line a loaf pan with parchment paper and lightly spray with cooking oil to ensure easy release.
2. In a small bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the eggs until combined.
4. Stir in melted coconut oil, honey, almond milk, vanilla, and lemon juice.
5. Add the dry ingredients to the wet ingredients and mix until smooth and fully combined.
6. Fold in poppy seeds and lemon zest, then transfer the batter to the prepared loaf pan.
7. Bake for 50–60 minutes (baking time will vary by pan; a 9×5 pan took about 50 minutes for me) or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil partway through baking.
8. While the loaf bakes, whisk together powdered sugar, almond milk, and lemon juice to make the glaze.
9. Allow the loaf to cool completely before drizzling or spreading the glaze.
10. Slice and enjoy. Store at room temperature for up to 48 hours, then refrigerate.
Category: gluten-free, breakfast, snack
