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+ servings

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: bread, Dessert, Snack
Cuisine: American
Keyword: gluten free cake, gluten free poppy seed bread, lavender and lemon cake
Servings: 1 loaf
Calories: 3134kcal
Author: Jen Pinkston

Ingredients

  • 2 c gluten free flour I used Bob's Red Mill 1-to-1*
  • 1 tablespoon baking powder
  • 1 tablespoon poppy seeds
  • 1 ½ tablespoon dried lavender
  • ½ c coconut oil soft (similar texture to room temp butter)
  • ¾ c organic sugar cane
  • ½ teaspoon 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 teaspoon vanilla
  • 1 tablespoon 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