Gluten free lemon bread is about to be your go-to recipe. Every time I see one in the store, I grab a slice of lemon loaf. I can’t help myself! The tangy and sweet combo is pure perfection. While lemon loaf is a deviation from my normal chocolate on chocolate preference, it’s one of those sweet treats I always gravitate to.
Homemade sweet treats and desserts are my specialty. And, after I made these gluten-free lemon shortbread bars and this lemon poppy seed bread with almond flour, I knew I was having a major lemon moment.
We have a lemon tree outside the front of our house. I wanted it for years and years. I dreamed about growing lemons and casually walking out to my tree to pick one whenever I my little heart desired.
Well, I got one. I got it a few years ago and I love watching the process of it budding, flowering, and fruiting. I love the hummingbirds that slurp up the flower nectar. I’m nerding out hard for my lemon tree, but guys. It makes me happy.
Welp, every winter we have a surplus of lemons and this year I decided I needed to use this opportunity to give you alll the lemony things. And so, the aforementioned process of making this recipe perfect began.
This bread is moist and fluffy. I’m loving the sweet and tangy glaze. It really sinks into the bread and gives it a juicy burst. Make this for a brunch, to have with some tea, it’s really the perfect lemony treat. So, let’s make some Sweet + Tangy Glazed Lemon Bread!
How to make gluten free lemon bread:
Whisk. In a large bowl, whisk together the wet ingredients. Once combined, add the dry ingredients and whisk until combined.
Transfer to a pan. Line a pan with parchment paper. Pour the bread batter into the pan.
Bake. For 30 – 35 minutes until the top is set and golden brown.
Cool. Once the loaf is done baking, use a butter knife to loosen up the edges and transfer it to a cooling rack.
Make the glaze. Whisk together the glaze ingredients.
Drizzle. Drizzle the loaf with the glaze before or after (or both!) you slice it into 10 slices.
Recipe
Moist Gluten-Free Lemon Loaf with Almond Flour
Moist, fluffy, and bursting with citrusy goodness, this recipe for gluten-free lemon loaf is made with almond flour and fresh lemon juice, plus a sweet lemon glaze.
Ingredients
Bread:
- 6 tablespoons salted butter, melted or room temp (olive oil or refined coconut oil works too)
- 2 lemons, zest and juice
- 3 eggs
- 1/2 cup coconut sugar
- 1 1/2 cup blanched almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Glaze:
- This Zesty 5-Minute Orange Glaze is my favorite!
Instructions
- Preheat oven to 350F.
- In a large bowl, whisk together the butter, lemon zest and lemon juice, eggs, and coconut sugar.
- Once combined, add the almond flour, baking powder, and sea salt.
- Whisk until completely combined.
- Line an 8 1/2 x 4 1/2 x 2 1/2 bread pan with parchment paper.
- Pour the bread batter into the pan and bake for 30 – 35 minutes until the top is set and golden brown.
- When the loaf is almost done baking, whisk together the glaze ingredients until completely creamed together.
- Once the loaf is done baking, use a butter knife to loosen up the edges and transfer it to a cooling rack.
- Drizzle the loaf with the glaze before or after (or both!) you slice into it.
- Cut into 10 slices.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 103
- Sugar: 5.34g
- Fat: 7.58g
- Saturated Fat: 3.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6.47g
- Fiber: 0.1g
- Protein: 2.8g
- Cholesterol: 189mg
Enjoy!! xo
Looks amazing! Can you freeze this?
Hi Tori! I’ve never tried it, but I don’t see why not 🙂
I made this today for dessert tonight and it tastes amazing!!! The only thing is the middle of the bread caved in while baking, I made another one of your loaf recipes and it did the same thing. Is it just me?? I used a glass pan the first time and a foil pan with this bread.
Hm i know what you mean! Sometimes this happens to me if the bread isn’t cooked all the way through it in the middle. I find that sometimes it rises and looks great and then once it cools a bit it caves. I would cook it for an extra 5 minutes or so to see if it helps cook it through more. Let me know how it goes! xo
Lindsey, the flavor in this cake is bomb. The lemons on our tree are massive so I think my batter was a bit too wet. I baked it an extra 10 minutes and it was still below the outer crust. It’s currently in the fridge and I’m hoping it will “solidify” more by tomorrow morning in time for my cup of coffee. 🙂 Do you think you could make a note in your recipe exactly how much volume of lemon juice should go into the batter? Thank you! Love your recipes!
Yes! I will definitely update it soon with the exact measurement. I hope your bread firmed up!!
Delicious lemon flavor! Could I add frozen blueberries to the batter or would the thaw add too much water?
Thank you!
Yeah it may add too much water. I’d say thaw them and then scoop them out of any juices to add to the batter. Fresh berries would probably be best. Let me know how it goes!! xo
o.m.g. this bread is AMAZING! I ran out of agave, I only used about a teaspoon 🤷♀️ so lemony and delicious!! I’m so glad you posted about this the other day because I had a lot of lemons to use. Trying with limes next.
Yay!! I’m so happy you loved it!! xo