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Spring Lemon Poppy Seed Bread {Paleo Gluten-Free, Dairy-Free}


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5 from 1 review

  • Author: Ingrid DeHart
  • Total Time: 1 hour
  • Yield: 10 slices 1x

Description

This is a deliciously citrusy, tender and moist bread.  It’s simple to make, perfectly sweet, healthy and satisfying.


Ingredients

Scale

Instructions

  1. 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.
  2. In a large bowl, combine almond flour, tapioca or arrowroot, baking soda, set aside.
  3. In a separate large bowl, whisk together the eggs, honey, lemon juice, zest, coconut oil and extracts until smooth.
  4. Stir the dry ingredients into the wet, then mix in the poppy seeds to evenly distribute.
  5. 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.
  6. 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.
  7. Slice and serve.

 

Notes

If you don’t have almond extract add more vanilla.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Snack, Dessert
  • Cuisine: Paleo, Gluten-Free, Dairy-Free