Gluten-Free Lemon Poppyseed Loaf

Slice of lemon poppyseed loaf on a blue plate surrounded by fresh lemon slices.

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2.3 from 3 reviews

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!


  • 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.