This page contains some affiliate links. Please review my disclosure policy.

This Lemon Poppy Seed Loaf is gluten-free and healthy and makes a delicious springtime snack or nutritious breakfast! Ready in under an hour and a perfect gluten-free recipe the whole family will enjoy!

Do you have favorite seasons as far as ingredients or cooking goes? Summer and fall are hands down the seasons that I feel most inspired in the kitchen. So when a spring-inspired recipe hits, I get extra excited to share it with you because it just doesn’t happen that often if I’m being honest. 

This gluten-free lemon poppyseed loaf is so tasty! I have been eating it for breakfast and snacks but will 100% be making this for brunches in the future whenever we can gather again! It’s light and refreshing while also being filling. 

If you’ve never made homemade bread before, this is a great recipe to start with! It’s considered a quick-bread which means you just mix all of the ingredients together and bake! No need to deal with yeast, rising, kneading, etc. Quick and easy bread coming right up!

Lemon Poppyseed Loaf Ingredients

  • gluten-free all-purpose flour – you can use whole wheat flour if you’re not gluten-free! 
  • coconut palm sugar – brown sugar works too.
  • unsweetened coconut milk – can swap for a different dairy-free or dairy milk but the coconut flavor of the bread might not be as strong. 
  • coconut oil – you want the coconut oil to be in a liquid state so melt if needed.
  • maple syrup
  • eggs
  • baking powder and baking soda
  • poppyseeds
  • lemons – zest and juice!
  • vanilla extract
  • salt
  • optional:  unsweetened coconut – both shredded and coconut flakes will work. 

How to Make Gluten-Free Lemon Poppyseed Loaf

STEP 1: Mix together the dry ingredients in a large bowl – the flour, unsweetened coconut, coconut palm sugar, baking soda, baking powder, poppyseeds, salt and lemon zest.

STEP 2: In a separate bowl, combine the wet ingredients – the lemon juice, coconut milk, coconut oil, maple syrup, vanilla extract and eggs. Add the wet ingredients to the dry and stir until just combined.

STEP 3: Pour batter into a loaf pan greased with coconut oil. Sprinkle additional coconut on top if desired. Bake at 375ºF for 45-50 minutes. 

STEP 4: Remove from the oven and let it sit in the pan for 20 minutes before removing and placing on a wire rack to cool completely.

What Are The Best Gluten-Free Flours?

I’m a big proponent for using a good gluten-free flour and this is especially true for this gluten-free lemon poppyseed loaf. The biggest lesson I’ve learned is to stay away from any gluten-free flour blends that use chickpea/garbanzo flour. It tends to add a really earthy flavor which isn’t inherently bad, it just doesn’t taste like regular flour which is really our goal. The number one culprit of this is the Bob’s Red Mill Gluten-Free All-Purpose flour so I recommend you stay away from that one. If you’re looking for a good gluten-free flour blend, here are my favorites:

How to Store Homemade Loaves

After letting the loaf cool completely, store in an airtight container in the refrigerator for up to 5 days… good luck getting it to last that long! You can also freeze for up to 3 months if you need to store for longer.


Gluten-Free Lemon Poppyseed Loaf

This Lemon Poppy Seed Loaf is gluten-free and healthy and makes a delicious springtime snack or nutritious breakfast! Ready in under an hour and a perfect gluten-free recipe the whole family will enjoy!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


  • 2 cups Gluten-Free All-Purpose Flour
  • 1/4 cup coconut palm sugar (or brown sugar)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp poppy seeds
  • 1/2 tsp salt
  • optional: 1/2 cup unsweetened coconut (plus more for sprinkling on top, if desired)
  • Zest from 2 lemons
  • Juice 1 lemon
  • 2 large eggs
  • 1 cup unsweetened non-dairy milk (almond, oat, coconut etc…)
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract


  1. Preheat oven to 375 degrees F.
  2. Grease an 8 x 4 inch loaf pan with coconut oil.
  3. Mix together gluten-free flour, coconut palm sugar, baking soda, baking powder, poppy seeds, salt. lemon zest and unsweetened coconut (if desired).
  4. In a separate bowl combine lemon juice, eggs, non-dairy milk, melted coconut oil, maple syrup and vanilla extract.
  5. Add wet ingredients to dry and stir to combine. Do not over-stir.
  6. Pour batter into loaf pan, sprinkle with coconut (if desired) and bake for 45-50 mins on middle rack or until a toothpick can be inserted into center of loaf and comes out clean.
  7. Remove from oven and let sit in pan for 20 mins before removing and placing on a wire rack to cool completely.
  8. Will keep for 3 days, wrapped tightly on the counter.

Keywords: gluten-free lemon poppyseed bread, lemon poppyseed bread, lemon poppyseed loaf, gluten-free lemon poppyseed loaf

Like this Gluten-Free Lemon Poppyseed Loaf? Here are more quick breads to try:

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. I was so excited to make this for our neighbors. The recipe was a flop. Everything separated in the baking process. The poppyseeds were all on the top, a dense solid middle, and the hard as a rock on the bottom. Hard to even get the knife through. It didn’t even taste good, had to throw it away. I followed the recipe exactly. What happened?

  2. This looks absolutely scrumptious! You are so talented. Everything looks delicious, I’m ready to come over!

  3. How about splitting the flour to be one cup all purpose GF and the other cup almond flour? Would this make it more moist? I’m nervous it will be a bit dry/crumbly only using the GF flour.