Gluten Free Lemon Poppy Seed Bread

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!

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

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.

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!

Recipe by:Lindsay Grimes

★★★★★ 5 from 2 reviews

Prep: 20 minCook: 35 minTotal: 55 min

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Servings: 1 loaf 1x

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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

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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.

© The Toasted Pine Nut

Enjoy!! xo