Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Almond Flour Lemon Poppy Seed Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

This Almond Flour Lemon Poppy Seed Bread is a moist, flavorful, and grain-free loaf bursting with fresh lemon zest and juice, complemented by the subtle crunch of poppy seeds. Sweetened naturally with pure maple syrup and made with wholesome almond and tapioca flours, this recipe offers a delightful gluten-free treat perfect for breakfast or a healthy snack.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10 slices)

Ingredients

Wet Ingredients

  • 2/3 cup avocado oil
  • 2/3 cup pure maple syrup
  • 3 lemons (zested and juiced, about ⅓ cup juice and over 1 Tbsp zest)
  • 3 large eggs
  • 1 1/2 tsp pure vanilla extract (optional)
  • 1 tsp almond extract

Dry Ingredients

  • 3 cups almond flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp poppy seeds

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9" x 5" loaf pan with parchment paper to ensure easy removal of the bread after baking and cooling.
  2. Mix Wet Ingredients: In a mixing bowl, whisk together the avocado oil, pure maple syrup, eggs, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate large bowl, thoroughly mix the almond flour, tapioca flour, baking powder, and salt. Then add the dry mixture into the wet ingredients and stir well until a smooth batter forms.
  4. Add Poppy Seeds: Fold in the poppy seeds evenly throughout the batter for that classic crunch and visual appeal.
  5. Transfer and Cover: Pour the batter into the prepared loaf pan and cover the top with foil to prevent over-browning during the initial baking phase.
  6. Bake with Foil: Bake the bread for 40 minutes with the foil on to allow for even cooking and moisture retention.
  7. Bake Uncovered: Remove the foil and continue baking for an additional 20 to 35 minutes until the bread turns golden brown and a toothpick or instant-read thermometer inserted in the center reads 190°F, indicating doneness.
  8. Cool: Once fully baked, remove the bread from the oven and allow it to cool in the pan for at least 15 minutes before slicing and serving to ensure it sets properly.

Notes

  • Using parchment paper greatly helps in removing the bread without it sticking to the pan.
  • You can substitute tapioca flour with arrowroot powder or cornstarch if necessary.
  • Check doneness with a toothpick or an instant read thermometer for best results.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This bread freezes well; wrap tightly and freeze for up to 2 months.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/almond-flour-lemon-poppy-seed-bread-recipe/