Spring Lemon Poppy Seed Bread (Paleo, Gluten-Free, Dairy-Free)
Recipe Key
This bright, sunny lemon bread is exactly what spring calls for. It has just the right amount of density and weight with a golden crust on top and a lemon-cake taste. It’s surprisingly simple to make, healthy enough for breakfast, delicious enough for snack or dessert.
One of the great foods for spring is LEMON BREAD. The bright and fresh taste of lemons is just what we crave as the weather gets warmer.
This is not a complex or fancy recipe. It’s a simple recipe made with everyday ingredients; lemons, lemon zest, coconut oil, almond and tapioca flour, eggs, vanilla and honey. I add almond extract but if you don’t have it use a little extra vanilla.
If you’re looking for a deliciously citrusy, sweet, tender and moist bread, grab your lemons and let’s get started.
What Are Poppy Seeds
Poppy seeds are one of the most loved pastry ingredients because of their delightful crunch. They have been around for 3000 years, mentioned by the Greeks and Romans. For the Egyptians, poppies symbolized rebirth because of its ability to be “reborn” after the harvest season.
Those little poppy seeds we eat come from the same plant used to make opium. But the seeds themselves are not used for opium. The milky white liquid extracted from the seed pod is the raw material for opium.
You may remember an old “Seinfeld” episode in which Elaine fails her job’s drug test because she had eaten poppy seed muffins. But that’s not true. The opiate component of the plant disappears once the seeds develop, making it safe to eat.
Poppy seeds actually contain lots of nutritional components that can help your body stay healthy.
- They contain iron and phosphorous, good for bones and muscles.
- They’re high in fiber, good for digestion.
- They contain a number of compounds that help in the production of neurotransmitters, helping your brain function optimally.
- They’re rich in zinc, strengthening your immune system.
I love quick breads. Staying home inspires me to make them regularly. I like a soft spreadable butter to put on the slices of bread. It adds a little creaminess that takes it to the next level.
But you certainly don’t need it. This bread which is almost like a cake is delicious alone.
If you’re ever bored while staying home I say “BAKE.” It’s so much fun and incredibly satisfying.
This recipe is so easy and delicious you’ll want to make often.
Most importantly, enjoy baking and eating this deliciously citrusy, sweet, tender and moist bread knowing you’re caring for your body, mind and spirit.
Make your good feeling thoughts and energy such a high priority that the feeling of well-being becomes natural for you. The more you accept feeling good is the goal, the easier it will be to allow well-being to flow.
“In all my work, I try to say – ‘You may be given a load of sour lemons, why not try to make a dozen lemon meringue pies?” ~Maya Angelou
If you like this recipe, try these other delicious quick and easy breads:
Easy Banana Blueberry Bread (Nut Free Paleo)
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PrintSpring Lemon Poppy Seed Bread {Paleo Gluten-Free, Dairy-Free}
This is a deliciously citrusy, tender and moist bread. It’s simple to make, perfectly sweet, healthy and satisfying.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: Paleo, Gluten-Free, Dairy-Free
Ingredients
- 4 large pastured eggs, room temp
- 1/3 cup fresh lemon juice
- 1 tablespoon grated lemon zest (organic is best)
- 1/3 cup local honey, softened if solid
- 1/4 cup coconut oil, refined, melted and cooled (56 grams)
- 1 tsp organic vanilla extract
- 1/2 teaspoon organic almond extract*
- 2 cups blanched almond flour (224 grams)
- 1/3 cup arrowroot flour or tapioca flour (42 grams)
- 3/4 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 2 level tablespoons poppy seeds
Instructions
- Preheat your oven to 350° F. Line a medium loaf pan with parchment paper or grease it with coconut oil and put into the refrigerator.
- In a large bowl, combine almond flour, tapioca or arrowroot, baking soda, set aside.
- In a separate large bowl, whisk together the eggs, honey, lemon juice, zest, coconut oil and extracts until smooth.
- Stir the dry ingredients into the wet, then mix in the poppy seeds to evenly distribute.
- Pour the batter into the prepared loaf pan and bake on the middle rack in the preheated oven for 45 minutes or until a toothpick inserted near the center of the loaf comes out clean.
- Transfer the loaf to a wire rack and cool in the pan for 20 minutes, then pick it out of the pan using the sides of the parchment paper or run a knife around the edge of the bread and flip over. Continue to cool on the wire rack for 10 more minutes.
- Slice and serve.
Notes
If you don’t have almond extract add more vanilla.
This is another wonderful recipe from Ingrid! It’s a keeper. Easy to make and bake recipe. Great to serve to guests as a special breakfast treat. So yummy I ate it everyday till every crumb was gone.
Thanks Mary, I also love this recipe. I love hearing what you’re cooking and baking. Thanks for sharing.