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Gluten Free Lemon Poppy Seed Bread

Gluten-Free Lemon Poppy Seed Bread

Linda M. Harris
This Gluten-Free Lemon Poppy Seed Bread is a moist, flavorful, and perfectly balanced sweet loaf with bright citrus notes and a subtle crunch from poppy seeds.
Made with a gluten-free flour blend, Greek yogurt, and fresh lemon juice, it’s light, fluffy, and easy to prepare.
Whether enjoyed plain, with a glaze, or paired with coffee or tea, this loaf is a delightful treat for breakfast, brunch, or an afternoon snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Gluten-Free
Servings 10 Slices
Calories 220 kcal

Equipment

  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 Hand whisk or electric mixer
  • 1 9x5-inch loaf pan
  • 1 Zester or microplane
  • 1 Citrus juicer (optional)
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Silicone spatula
  • 1 Wire cooling rack

Ingredients
  

For the Bread:

  • 1 ¾ cups 220g Gluten-free 1:1 baking flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 ½ tablespoons Poppy seeds
  • 2 large Eggs
  • ¾ cup 150g Granulated sugar (or coconut sugar)
  • ¼ cup 60ml Fresh lemon juice (about 2 lemons)
  • Zest of 2 Lemons
  • ½ cup 120g Greek yogurt (or dairy-free alternative)
  • ⅓ cup 80ml Melted butter (or coconut oil)
  • 1 teaspoon Vanilla extract

For the Optional Lemon Glaze:

  • 1 cup 120g Powdered sugar
  • 2-3 tablespoons Fresh lemon juice
  • ½ teaspoon Vanilla extract optional

Instructions
 

Step 1: Preheat & Prepare the Loaf Pan

  • Preheat your oven to 350°F (175°C).
    Grease a 9x5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

  • In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

Step 3: Prepare the Wet Mixture

  • In a large bowl, whisk the eggs and sugar until light and fluffy. Add the lemon juice, lemon zest, Greek yogurt, melted butter, and vanilla extract, mixing until smooth.

Step 4: Combine Wet & Dry Ingredients

  • Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
    Avoid overmixing to maintain a light texture.

Step 5: Bake the Bread

  • Pour the batter into the prepared loaf pan and smooth the top.
    Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool Completely

  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding glaze.

Step 7: Prepare the Lemon Glaze (Optional)

  • In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
    Adjust consistency if needed.

Step 8: Glaze & Serve

  • Drizzle the glaze over the cooled bread.
    Let it set for a few minutes before slicing and serving.

Notes

  • Flour Choice: A 1:1 gluten-free baking flour blend with xanthan gum works best. Avoid single-ingredient flours like almond or coconut alone.
  • Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 3 months.
  • Dairy-Free Option: Substitute Greek yogurt with coconut yogurt and butter with coconut oil or dairy-free butter.
  • Muffin Variation: Divide batter into muffin tins and bake at 350°F (175°C) for 18-22 minutes.
Keyword Gluten-Free Lemon Poppy Seed Bread