This Paleo Lemon Poppy Seed Bread is simple to make, 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 adore citrus, and this loaf delivers bright lemon flavor without being overly sweet. This paleo version uses honey as the sweetener and a combination of almond and coconut flours for a tender, moist crumb. It’s easy to prepare and satisfying whether you serve it for breakfast, tea, or a snack.
Ingredients for lemon bread
The ingredients are straightforward and likely already in your pantry.
Almond and coconut flour – together they produce a moist texture with good structure.
Honey – the natural sweetener for this loaf. It keeps the bread mildly sweet; you can substitute maple syrup if preferred.
Melted coconut oil – adds richness; refined or butter-flavored coconut oil both work well.
Lemon zest and juice – the source of bright, tangy flavor. You can replace some almond milk with extra lemon juice if you want a more pronounced citrus profile.
Eggs – bind and lift the batter, creating a light texture.
Poppy seeds – provide little pops of texture and visual contrast.
One-Bowl Bread
This recipe is genuinely easy: everything mixes in one bowl and you bake it in about 30–35 minutes. Zesting and juicing the lemons take the most time, but the process is quick and rewarding. The result is a classic quick bread reimagined for a paleo, gluten-free diet—bright, tender, and delicious.
This loaf is simple, lemony, and perfect for sharing. If you enjoy lemon desserts, try other lemon-based recipes as well.
- Paleo Vegan Lemon Cookie Cups
- Soft Lemon Poppy Seed Cookies
- Grain-Free Lemon Pop Tart Bars
- Paleo Lemon Curd
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 (from about 3 lemons)
- Zest of 2 lemons
- ¼ cup almond milk or dairy-free milk of choice
- 1 tablespoon poppy seeds
Instructions
- Preheat the 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, then fold in the poppy seeds. Pour the batter into the prepared loaf pan.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly browned. If needed, bake a few extra minutes for a firmer top.
- Allow the loaf to cool before slicing. Store covered in the refrigerator if not eaten within two days.
Notes:
*In a later variation, I used more lemon juice in place of the nut milk and added another cup of almond flour; bake 5–10 minutes longer. The loaf will be larger and more lemon-forward.
*Optional glaze: whisk 1 cup organic powdered sugar with 2–3 tablespoons lemon juice and drizzle over the cooled bread.