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!
- 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
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375 degrees F.
- Grease an 8 x 4 inch loaf pan with coconut oil.
- Mix together gluten-free flour, coconut palm sugar, baking soda, baking powder, poppy seeds, salt. lemon zest and unsweetened coconut (if desired).
- In a separate bowl combine lemon juice, eggs, non-dairy milk, melted coconut oil, maple syrup and vanilla extract.
- Add wet ingredients to dry and stir to combine. Do not over-stir.
- 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.
- Remove from oven and let sit in pan for 20 mins before removing and placing on a wire rack to cool completely.
- Will keep for 3 days, wrapped tightly on the counter.
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