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Home Recipes Breakfast
★★★★★ 5 from 2 Reviews

Gluten Free Lemon Poppy Seed Bread

55 min
Avatar by: Lindsay Grimes
May 25, 2020 (Updated: June 9, 2020)
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lemon poppy seed bread with blackberry glaze on top on a plate on a white counter
Gluten Free Lemon Poppy Seed Bread with a fresh, jammy blackberry glaze is made with almond flour, fresh lemon and berries, and comes together in one bowl!

Lemon. Why you be so fresh and summery? I swear, the sunshine peaks through and suddenly I’m buying bags of lemons weekly.

They’re just so refreshingly light and tangy.

Today we’re making a deliciously moist, sweet and tangy, lemon poppy seed bread made with almond flour! The loaf is only 8 ingredients and then we’re going to top it off with an amazingly juicy and jammy blackberry glaze. This bread will soon be a summer staple in your house because it’s such a simple bread recipe to whip together!

slice of lemon poppy seed bread with blackberry glaze on a white plate on white counter

Other Lemon Recipes you May Like:

  • lemon chia seed muffins
  • lemon blueberry bundt cake
  • lemon blueberry breakfast bake
  • lemon zucchini burrata pasta

This Lemon Poppy Seed Bread is:

  • sweet
  • tangy
  • lemony
  • made all in one bowl
  • no crazy ingredients
  • only 8 ingredients for the whole loaf!!
  • has the most juicy and delicious blackberry glaze on top

lemon poppy seed bread with blackberry jam glaze on top

Ingredients for Lemon Poppy Seed Bread:

  • butter (ghee or refined coconut oil also works)
  • lemons, zest and juiced
  • eggs
  • coconut sugar
  • blanched almond flour
  • baking powder
  • salt
  • poppy seeds

Ingredients for Blackberry Glaze:

  • fresh blackberries
  • water
  • coconut sugar

How to make Lemon Poppy Seed Bread:

First, whisk together the butter, lemon zest, lemon juice, eggs, and coconut sugar. I usually just use a handheld whisk but if you want to bust out the electric mixer for this loaf, go for it.

Add in the blanched almond flour, baking powder, salt, and poppy seeds. Whisk until combined.

Line an 8×4 loaf pan with parchment paper so that it drapes across the two long sides of the pan. Transfer the batter to the pan and bake for 32 – 35 minutes until the top is golden brown and set in the middle.

Remove the bread from the oven and set aside to cool for 10 minutes.

While the bread is cooling, make the glaze! Place the blackberries and water in a small pot over medium-high heat and bring to a boil. Turn down the heat and continue to simmer. Add in the coconut sugar and use your spatula to break up the blackberries. Continue to cook until it thickens and reduces.

If you don’t like the seeds, you can put the glaze into your food processor and blender to break them up and then strain the seeds out before you drizzle it on top our your cake. I kinda like the homestyle rustic, jammy blackberry glaze happening here, but it’s all personal preference.

lemon poppy seed bread with a slice cut off on a plate on a white counter

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Gluten Free Lemon Poppy Seed Bread

Gluten Free Lemon Poppy Seed Bread with a fresh, jammy blackberry glaze is made with almond flour, fresh lemon and berries, and comes together in one bowl!

AvatarRecipe by:Lindsay Grimes
★★★★★ 5 from 2 reviews
Prep: 20 minCook: 35 minTotal: 55 min
Print recipe Rate recipe Pin Save recipe
Servings: 1 loaf 1x

Ingredients

Lemon Poppy Seed Bread:

  • 6 tablespoons unsalted butter (ghee or refined coconut oil also works)
  • zest from 1 lemon
  • 1/3 cup lemon juice
  • 3 eggs
  • 1/2 cup coconut sugar
  • 1 1/2 cup blanched almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons poppy seeds

Jammy Blackberry Glaze:

  • 1 pint fresh blackberries (frozen also works)
  • 1/4 cup water
  • 2 tablespoons coconut sugar

Instructions

  1. Preheat oven to 350F.
  2. Whisk together the butter, lemon zest, lemon juice, eggs, and coconut sugar.
  3. Add the blanched almond flour, baking powder, salt, and poppy seeds.
  4. Whisk until combined.
  5. Line an 8×4 loaf pan with parchment paper so that it drapes across the two long sides of the bread pan.
  6. Transfer the batter to the pan and bake for 32 – 35 minutes until the top is golden brown and set in the middle.
  7. Remove the bread from the oven and set aside to cool for 10 minutes.
  8. While the bread is cooling, place the blackberries and water in a small pot over medium-high heat and bring to a boil.
  9. Turn down the heat and continue to simmer.
  10. Add in the coconut sugar and use your spatula to break up the blackberries.
  11. Continue to cook until the glaze thickens and reduces, about 10 – 15 minutes.
  12. If you don’t like the seeds, you can put the glaze into your food processor and blender to break them up and then strain the seeds out before you drizzle the smooth glaze on top our your cake. I kinda like the homestyle rustic, jammy blackberry glaze happening here, but it’s all personal preference.
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Enjoy!! xo

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gluten free lemon poppy bread pinterest image

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15 no bake desserts

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Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Avatarjoan nass says

    Posted on 6/6/20 at 11:55 pm

    This recipe deserves a 10 STAR RATING.
    It is so easy to make and was so delicious. I brought it tonight to a friend for a get together for dinner.
    They told me this is a keeper and could they have the recipe. I was wondering what other topping could I use? Do you think Lemon curd? I would love to hear from you.

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 6/7/20 at 6:46 am

      Yay! I’m so happy you loved it!! Yes you can do lemon curd, that sounds fun if you have a good recipe! Or, a powdered sugar (Swerve has a low calorie powdered sugar if you can’t do real sugar) and lemon juice icing drizzle would be more delicate and soo delish! xo

      Reply
  2. AvatarDonna says

    Posted on 1/23/22 at 5:23 am

    This was simple and delicious. I needed a dairy-free, gluten-free dessert to take to a dinner party and I only had a few hours to work with. I don’t typically eat diary-free or gluten-free so I don’t have any recipes in my arsenal. I ran across this and altered it only slightly because of the ingredients I had on hand. I used vegan margarine instead of ghee and regular white sugar instead of coconut. Also, I made the topping with cranberries (and a bit more sugar) because that is what I had in my freezer. It was delicious. Thanks for saving the day!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 2/2/22 at 10:58 am

      Hi Donna! I’m so happy you enjoyed it!! Love the idea of a cranberry glaze – sounds delish!! xo

      Reply

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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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