Gluten Free Lemon Lavender Poppy Seed Bread

This super moist gluten free, dairy free Poppy Seed Bread has just a hint of floral and a zing of lemon, the perfect spring flavor combination.

poppy seed bread on plate

Spring is officially here and so is this delicious Gluten Free Poppy Seed Bread! For me spring always reminds me of home. At the first sign of warmer weather, my mother would deep clean our home on a Saturday morning and open all of the windows. The fresh breeze felt like the mark of the new season.

How To Make This Gluten Free Poppy Seed Bread – Step by Step

  • Set oven to 350 F. Line a bread pan with parchment paper or grease well.
  • Combine gf flour, baking powder, poppy seeds, lavender, in a bowl and set aside.
  • In a separate bowl cream sugar and coconut oil until well combined.
  • Add vanilla, lemon juice, milk, and eggs to sugar mixture.
  • Fold dry ingredients into your wet.
  • Pour batter into your prepared bread pan.
  • Bake for 45-55 minutes. Begin checking at 45 minutes, push a knife or toothpick into the center of the bread, it should come out clean. Do not overbake.
  • While your bread bakes, whisk powdered sugar, vanilla, and milk together for glaze.
  • Once bread it cooled, drizzle glaze overtop. Best enjoyed within 3 days.

sliced poppy seed bread

Lavender In This Poppy Seed Bread Recipe

Like many edible flowers, lavender is a time-honored cooking herb; its culinary use started long before it became a trendy latte. This beautiful purple flower adds just a hint of floral taste but compliments the tangy lemon flavor perfectly. If you’re hesitant, I understand, but I promise it’s just subtle enough to make you go back for another piece.  

An Easy Poppy Seed Bread Recipe

This recipe is pretty easy, my biggest tip is to be sure all of your liquid ingredients are room temperature. This is important when baking with butter or coconut oil. If you add cold ingredients to your liquids, it will cause your coconut oil to solidify which we don’t want.

If you forget to pull them out ahead of time, simply put your milk in the microwave for a few seconds to get it to room temperature. With eggs, you can put them in some warm water for a couple minutes.I love this quick bread for tea with friends, a unique picnic addition, or as a sweet gift on Mother’s Day.

A Delicious Gluten Free Bread!

Whether you’re still wearing a coat or enjoying the longer days on your back porch, this Lemon Lavender Poppy Seed Bread recipe will bring spring to your kitchen. 

I’m all about taking flavors that feel familiar and mixing in just a bit of surprise. Many of us have enjoyed a punchy, moist lemon poppy seed muffin but this bread pushes the average baked treat to the next level without a ton of extra work.

ingredients for poppy seed bread

Storing This Poppy Seed Bread

This lemon poppy seed bread will last about 3 days at normal room temperature. To maximize its shelf life though, cover it with foil or plastic wrap to prevent it from drying out and store it in the fridge. It should last about 1 week in the fridge when properly stored.

If you’d prefer to store in the freezer, wrap the loaf tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your loaf fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours. Be sure not to glaze your bread before placing it in the freezer as it’ll become runny as it thaws.

Top Tips For This Gluten Free Poppy Seed Bread

  • For the best loaf, wrap it tightly in aluminum foil and allow to sit on your counter top overnight before icing and serving.
  • Be sure all of your liquid ingredients are room temperature.
  • The best way to avoid a mess when glazing is to place the loaf on a wire cooling rack over a baking sheet lined with aluminum foil, clean up time will be cut in half!
  • I have not tested this recipe with any other flour blends. Using a different blend may provide different results.

mixing ingredients

Check Out These Other Gluten Free Recipes

Have you tried this Gluten Free Poppy Seed Bread recipe? Feel free to leave a star rating and I’d love tohear from you in the comments below!

Gluten Free Lemon Lavender Poppy Seed Bread

This super moist gluten free, dairy free quick bread has just a hint of floral and a zing of lemon, the perfect spring flavor combination.
Course bread, Dessert, Snack
Cuisine American
Keyword gluten free cake, gluten free poppy seed bread, lavender and lemon cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 loaf
Calories 3134kcal
Author Jen Pinkston

Ingredients

  • 2 c gluten free flour I used Bob's Red Mill 1-to-1*
  • 1 tbsp baking powder
  • 1 tbsp poppy seeds
  • 1 ½ tbsp dried lavender
  • ½ c coconut oil soft (similar texture to room temp butter)
  • ¾ c organic sugar cane
  • ½ tsp vanilla
  • ¼ c lemon juice
  • ¾ c milk room temp (I used almond milk)
  • 2 eggs room temp
  • Zest of two lemons

Glaze

  • 1 c powder sugar
  • 1 tsp vanilla
  • 1 tbsp milk I used almond milk

Instructions

  • Set oven to 350 F. Line a bread pan with parchment paper or grease well.
  • Combine gf flour, baking powder, poppy seeds, lavender, in a bowl and set aside.
  • In a separate bowl cream sugar and coconut oil until well combined.
  • Add vanilla, lemon juice, milk, and eggs to sugar mixture.
  • Fold dry ingredients into your wet.
  • Pour batter into your prepared bread pan.
  • Bake for 45-55 minutes. Begin checking at 45 minutes, push a knife or toothpick into the center of the bread, it should come out clean. Do not overbake.
  • While your bread bakes, whisk powdered sugar, vanilla, and milk together for glaze.
  • Once bread it cooled, drizzle glaze overtop. Best enjoyed within 3 days.

Notes

*I have not tested this recipe with any other flour blends. Using a different blend may provide different results.

Nutrition

Calories: 3134kcal | Carbohydrates: 469g | Protein: 44g | Fat: 136g | Saturated Fat: 101g | Cholesterol: 347mg | Sodium: 1490mg | Potassium: 491mg | Fiber: 28g | Sugar: 289g | Vitamin A: 839IU | Vitamin C: 42mg | Calcium: 1333mg | Iron: 13mg

(Editor’s Note: This month Lauren is sharing with us three of her best baking recipes– perfect for spring! In case you missed last month’s series, we spent all of March showing you how to use our Capsule Pantry List to make 20 easy meals.)

*I have not tested this recipe with any other flour blends. Using a different blend may provide different results.

Photography by Chase Daniel

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  1. Could I substitute the dried lavender for lavender essential oil??

  2. Pingback Friday Five | A Bow Blouse + Lemon Lavender Loaf - L. Avenue

  3. this looks so delicious and I love the use of lavender as an ingredient in it. thanks for sharing

    Eme x

    • Jen Pinkston

      04/23/2018

      Same! I want to add lavender to everything now! xx

  4. This looks so good!!!!

    Jennifer
    Effortlessly Sophisticated

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