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Lemon Poppy Seed Bread (Gluten Free Option) Recipe

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4.1 from 4 reviews

This Lemon Poppy Seed Bread is a moist, tangy, and flavorful treat perfect for breakfast or an afternoon snack. Featuring a zesty lemon flavor combined with crunchy poppy seeds, this recipe offers an option to make it gluten-free using a special flour blend or all-purpose flour for a classic version. The bread is topped with a sweet and citrusy lemon glaze that complements the light crumb perfectly.

  • Total Time: 50 minutes
  • Yield: 10 servings

Ingredients

Bread Ingredients

  • Cooking spray
  • 3 eggs
  • ¾ cup plain or vanilla yogurt (may substitute dairy-free yogurt)
  • ⅓ cup avocado oil (may substitute olive oil, melted butter, or coconut oil)
  • 2 teaspoons pure vanilla extract
  • 2 cups gluten-free flour blend (270-295g) (we use Bob’s Red Mill 1-1 Gluten-Free Flour Blend and King Arthur Gluten Free Measure for Measure Flour) (may substitute unbleached all-purpose flour if gluten-free is not needed)
  • ½ cup cane sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 2 tablespoons lemon zest
  • ¼ cup lemon juice
  • 2 tablespoons poppy seeds

Lemon Glaze

  • ¼ cup powdered sugar
  • 2 teaspoons fresh squeezed lemon juice
  • Zest from ½ lemon

Instructions

  1. Preheat and Prepare Pan. Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with cooking spray to prevent sticking and set it aside.
  2. Mix Wet Ingredients. In a mixing bowl, whisk together the eggs, yogurt, avocado oil, and vanilla extract until smooth and combined.
  3. Add Dry Ingredients. Add the gluten-free flour blend, cane sugar, baking powder, baking soda, and fine salt to the wet mixture. Stir everything together until just combined to avoid overmixing.
  4. Add Flavorings. Stir in the lemon zest, lemon juice, and poppy seeds carefully. The batter will bubble slightly due to the citrus juice reacting with the baking soda and baking powder.
  5. Pour Batter and Bake. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 35-46 minutes or until a toothpick inserted in the center comes out clean. Start checking at 30 minutes. If the top browns too quickly, cover loosely with foil to prevent burning.
  6. Cool the Bread. Remove the bread from the oven and let it cool in the pan for 20-30 minutes. Then transfer it onto a wire rack to cool completely before adding the glaze.
  7. Prepare Lemon Glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until you achieve a drizzly consistency. Adjust the powdered sugar or lemon juice if needed.
  8. Glaze the Bread. Drizzle the lemon glaze over the fully cooled bread. Allow the glaze to set before slicing and serving.

Notes

  • Make sure the bread is fully cooled before glazing to prevent the glaze from melting and running off.
  • If you don't have gluten-free flour, you can substitute with unbleached all-purpose flour.
  • You can substitute yogurt with dairy-free alternatives to make this recipe dairy-free.
  • If the top is browning too fast in the oven, tent the loaf loosely with foil after 30 minutes of baking.
  • For extra lemon flavor, add a little lemon extract along with vanilla extract if desired.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/lemon-poppy-seed-bread-gluten-free-option-recipe/