Description
Easy Vegan Lemon Almond Poppy Seed Bread Recipe (Gluten-Free, Healthy): this easy gluten free lemon almond poppy seed bread recipe is moist, fluffy and bursting with lemon flavor! It’s the best vegan lemon poppy seed bread – gluten-free, dairy-free, healthy! Refined Sugar-Free.
Ingredients
Dry Ingredients
- 2 ¼ cups gluten free oat flour
- ½ cup finely ground, blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ tablespoons poppy seeds
Wet Ingredients
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milk
- 2 tablespoons lemon juice
- zest of 1 lemon (2 tablespoons)
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon almond extract
Optional Glaze
- ¼ cup organic, unrefined confectioners’ sugar* (sugar-free substitute in notes)
- 1 ½ teaspoons lemon juice (start with less, make sure it’s white and thick, not too translucent)
Garnish
- 2 tablespoons sliced almonds
Instructions
- Preheat oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
- In a large bowl, sift together all the dry ingredients except salt and poppy seeds: oat flour, almond flour, baking soda, and baking powder. Whisk in salt and poppy seeds.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and almond extract. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Pour batter evenly into prepared pan. Using a rubber spatula, smooth batter into an even layer. Bake for 45-55 minutes. Mine took 50 minutes. Insert a toothpick in the center to check for doneness—once it comes out clean with just a few moist bits (no wet batter!), it’s done.
- Allow to cool on a cooling rack for 1 hour. Then, lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Optionally, in a small bowl, whisk together Glaze ingredients until thickened: confectioners’ sugar and lemon juice. Drizzle loaf. Top with sliced almonds. Allow to finish cooling for 1-2 hours. Slice loaf into 12 slices. Enjoy! Storing instructions below.
Adapted from my Healthy Lemon Poppy Seed Muffins.
Also try my Lemon Coconut Macaroons, Orange Cardamom Muffins, and Best Moist Banana Chocolate Chip Bread!
Equipment
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Blanched Almond Flour, Finely Sifted 1lb
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Buy Now → Notes
– Storage notes: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment. Glaze when ready to eat, or day of.
– To Freeze: store in an airtight container or bag, unglazed, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15-second increments until just warm.
– *Powdered sugar substitutes: Swerve powdered sugar is a good sugar-free, low carb substitute. You can also grind the sweetener of your choice, such as Xylitol, in a coffee grinder or small blender until you get a powder. Since Swerve is a bit drier, use about 2 ½ teaspoons lemon juice to make the glaze.
– *You can also add more powdered sugar if you’d like a thicker glaze.
– Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 12 servings per recipe, made without optional glaze or topping. 🙂
- Cook Time: 50 mins
- Category: Healthy Baking, Quick Breads, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free
Nutrition
- Serving Size: 1 slice
- Calories: 179
- Sugar: 8g
- Sodium: 63mg
- Fat: 9g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g