Gluten-Free Almond Flour Lemon Poppy Seed Bread
A moist, grain-free quick bread combining nutty almond flour with bright lemon zest and juice, sweetened naturally with maple syrup. The poppy seeds add subtle crunch and visual appeal throughout the tender crumb. Perfect for breakfast, afternoon tea, or as a lighter dessert option. This gluten-free version delivers all the citrusy flavor of traditional lemon poppy seed bread while being naturally dairy-free and refined sugar-free, making it suitable for various dietary preferences.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and line a 9x5 inch loaf pan with parchment paper
- 2
Whisk together avocado oil, maple syrup, eggs, lemon juice, lemon zest, vanilla extract, and almond extract in a mixing bowl until well combined
- 3
Stir together almond flour, tapioca flour, baking powder, and salt in a separate large bowl
- 4
Pour dry ingredients into wet ingredients and stir well until smooth batter forms
- 5
Stir in poppy seeds until well distributed throughout batter
- 6
Transfer mixture to prepared loaf pan and cover with foil
- 7
Bake for 40 minutes with foil on, then remove foil and bake additional 20 to 35 minutes until golden brown and tests clean
- 8
Allow bread to cool for at least 15 minutes before slicing and serving
Tips
Line the loaf pan with parchment paper for easy removal once the bread has cooled completely.
Use an instant read thermometer to check for doneness - the internal temperature should reach 190 degrees Fahrenheit.
Cover with foil during the first part of baking to prevent over-browning while ensuring the center cooks through properly.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature, optionally with butter or cream cheese.
Common Mistakes
Do not skip the foil covering to avoid over-browning the top while center remains undercooked.
Do not underbake - use thermometer to ensure 190F internal temperature to avoid gummy texture.
Substitutions
FAQ
Can I substitute the tapioca flour with another flour?
Yes, you can use arrowroot flour as a 1:1 substitute. Coconut flour is not recommended as it absorbs much more liquid and would require recipe adjustments.
How long does this bread keep?
The bread stays fresh for 3 days at room temperature when stored covered, or up to 1 week when refrigerated in an airtight container.
Can I freeze this lemon poppy seed bread?
Yes, wrap the completely cooled bread tightly in plastic wrap then foil and freeze for up to 3 months. Thaw overnight at room temperature before serving.