This super moist gluten free, dairy free lemon poppy seed bread has just a hint of floral and a zing of lemon, the perfect spring flavor combination.
Spring may not be officially here, but as long as this delicious Gluten Free Poppy Seed Bread it might as well be! If you find it to be cloudy, cold or overcast where you are, this baking recipe might be just the thing to perk you up! When we lived in California, we had four lemon trees that produced a bounty of lemons we could never consume by ourselves. That said, I became a master citrus baker! Keep reading for the full Lemon Poppy Seed Bread recipe below. Also, it’s really easy so no need to fear! This is a perfect bread recipe for beginners!
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 gluten free flour, baking powder, poppy seeds, and 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 over bake.
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.
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.
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.
Check Out These Other Gluten Free Recipes
- Blueberry Hand Pies with Lavender (Gluten Free and Paleo!)
- Gluten Free Carrot Bundt Cake with Coconut
- Thin Mint Gluten Free Donut Recipe
- Gluten Free Pumpkin Spice Cinnamon Rolls
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
- 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
- 1 c powder sugar
- 1 tsp vanilla
- 1 tbsp milk I used almond milk
- 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.
(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