Paleo Lemon Poppy Seed Bread
Lemon Poppy Seed Bread
paleo, dairy-free, gluten-free
This Lemon Poppy Seed Bread is sweet, tart, moist, and bursting with all the citrus flavors. It makes the best brunch item, snack, or dessert and is perfect for summertime!
I was feeling all the lemon poppy seed vibes with my Lemon Poppy Seed Overnight Oats but had this itch that I needed to make a quick bread version because I just can’t get enough of the flavor. The tart, citrus taste is perfect for all things spring and summer and I don’t plan on it getting old any time soon.
Quick breads are awesome. They can take anywhere from 20 minutes to an hour to bake in the oven but I’ll take that any day over kneading dough, waiting for it to rise which can take hours, and then waiting longer for it to bake. I’m a millennial, I’m a huge fan of instant gratification. Like my Mind-Blowing Chocolate Chip Banana Bread which can be whipped up in under 45 minutes. This Lemon Poppy Seed Bread is no different and only takes 10 minutes to prepare and 30 minutes in the oven - now THAT is what I’m talking about!
Almond flour and a little tapioca flour make up the base of this delicious bread. I love using almond flour in breads as a healthy alternative to white flour. It still makes for a fluffy baked good without becoming too dry and provides so many more nutritional benefits. The tapioca flour is used to “cut” some of the denseness out of the bread so it has more of a light and airy feel to it. You can also substitute arrowroot starch here as it does the same thing.
We add some lemon juice and zest and, of course, a couple spoonfuls of poppy seeds which are all the stars of the show here. Honey is used to sweeten the bread a bit because I feel like honey and lemon just go together you know? However, if you beg to differ, feel free to use another natural sweetener of choice such as pure maple syrup or date syrup.
Alright enough talk, let’s get this bread in the oven!
Paleo Lemon Poppy Seed Bread
For the Bread
2 cups almond flour
1/2 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
3 Tbsp poppy seeds
dash of sea salt
1 tsp vanilla
1/3 cup coconut oil (melted)
1/3 cup honey
1/3 cup lemon juice (approx. 1 lemon)
1/4 cup lemon zest
For the Icing (optional)
Preheat oven to 350 F
Add the flour mixture to the bowl with the egg mixture and fold until thoroughly mixed
Line a loaf pan with parchment paper or grease with oil of choice and pour batter into pan. Bake for 28-35 minutes until you can stick a knife in the center and it comes out clean
Once bread has cooled, melt coconut butter in microwave with 1 tsp coconut oil. You can also heat the coconut butter up in a pot with water (stick the jar in the pot and heat water on medium low heat)
Spread melted coconut butter on top of loaf and sprinkle with lemon zest
Store in an air tight container for 3-5 days and enjoy!
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