This Paleo Lemon Poppy Seed Bread is simple, lightly sweetened, and ideal for breakfast or a snack. It’s moist and flavorful while remaining gluten free and dairy free.
Lemon poppy seed bread has long been a favorite of mine. I love citrus treats and this loaf hits the spot — bright lemon flavor balanced with just enough sweetness. The paleo version is easy to make and uses honey as the sweetener, giving a milder sweetness than traditional loaves, which I find perfect.
Ingredients for lemon bread
The ingredients are straightforward and likely already in your pantry.
Almond and coconut flour – a blend of these gives a moist, tender texture.
Honey – the natural sweetener for the loaf. Maple syrup can be substituted if preferred.
Melted coconut oil – I like a butter-flavored coconut oil for a richer taste, but refined coconut oil works well too.
Lemon zest and juice – responsible for the bright, tangy flavor. You can replace some lemon juice with dairy-free milk if desired, but extra lemon juice makes the loaf more citrus-forward.
Eggs – bind the loaf and give it structure and lift.
Poppy seeds – add classic texture and a subtle nutty note.
One-Bowl Bread
This recipe is wonderfully easy: everything mixes in one bowl by hand and bakes quickly. The most time-consuming step is zesting and juicing the lemons, but with a zester and juicer it’s fast. The result is a classic quick bread transformed into a bright, grain-free treat.
This paleo lemon poppy seed bread is quick, simple, and full of lemon flavor — a classic made over without losing what makes it special.
Paleo Lemon Poppy Seed Bread
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 large eggs
- ¼ cup honey
- ¼ cup coconut oil (measured as liquid)
- ½ cup lemon juice (about 3 lemons)
- Zest of 2 lemons
- ¼ cup almond milk or dairy-free milk of choice
- 1 tablespoon poppy seeds
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and set aside.
- In a large bowl, whisk together the almond flour, coconut flour, salt, and baking soda.
- Add the eggs, honey, melted coconut oil, lemon juice, lemon zest, and almond milk. Stir until the batter is smooth. Fold in the poppy seeds and pour the batter into the prepared pan.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly browned.
- Cool before slicing. Store covered in the refrigerator if not eaten within two days.
Notes
*In a 2022 update I used more lemon juice in place of the nut milk and added an extra cup of almond flour; bake 5–10 minutes longer. The loaf is larger and very lemony.
*Optional glaze: whisk 1 cup powdered sugar with 2–3 tablespoons lemon juice and drizzle over the cooled bread.