Soft and fluffy, with a moist and tender crumb, this amazing gluten-free lemon poppy seed bread is bursting with citrusy flavor and makes the perfect breakfast or anytime snack. Ready in under an hour, this easy gluten-free quick bread is also completely dairy-free, but it tastes so good no one would care!
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Jump to:
- My Love for Lemon-Flavored Anything
- The Best Lemon Poppy Seed Bread
- Why This Recipe Works
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions:
- How to Make Gluten-Free Lemon Poppy Seed Bread (Step by Step)
- Dish by Dish Tips & Tricks
- Recipe FAQs:
- Other Lemon Recipes You’ll Love:
- Gluten-Free Bread Recipes to Bake:
- Gluten-Free Lemon Poppy Seed Bread (Dairy-Free)
My Love for Lemon-Flavored Anything
There’s just something about citrus lemon that brightens up any day and recipe, and we always have a basket of fresh lemons on our kitchen table, because we literally cannot live without lemons!
I am a big fan of anything lemon-flavored, and over the years I’ve made lemon curd, lemon yogurt cake, no-bake lemon cheesecake, lemon meringue pie, and most recently I made these gluten-free lemon muffins that are a huge hit!
The Best Lemon Poppy Seed Bread
Given how soft and moist and tender the lemon muffins turned out, I was determined to make a loaf of quick lemon bread with the same batter, but I wanted to add some poppy seeds this time!
I almost always order a slice of lemon poppy seed cake when I go out to any cafe, and wanted to create a similar recipe at home, just without any icing or frosting or glaze (because I like to keep things simple!).
Plus, making lemon poppy seed bread as opposed to lemon poppy seed cake means I can eat it anytime of the day – from breakfast, to afternoon tea to even a light after-meal dessert!
After testing the recipe and making a few tweaks, I’m so happy to share this delicious healthy lemon poppy seed loaf with you!
Why This Recipe Works
- Simple Ingredients: The ingredients required for this recipe are easily accessible at the grocery stores (nothing fancy required).
- Ready in No Time: A loaf of this gluten-free quick bread is ready in under an hour, so if you start now, you can enjoy it in almost no time at all!
- Perfect Texture: Soft, moist, and incredibly tender, this gluten-free lemon poppyseed bread is absolutely bursting with the bright vibrant taste of citrus lemon and spotted with poppy seeds for texture and contrast in color.
- Totally Gluten-Free and Dairy-Free: Best of all, this healthy lemon poppyseed bread is 100% gluten-free and dairy-free too, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues. (Trust me, I had a few people who can eat gluten try it and they didn’t know it was gluten-free at all)!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten free lemon poppy seed bread recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Ingredient Notes/Substitutions:
- Sunflower Oil: I like to use sunflower oil because I always have a bottle of it on hand. However, you may also use another vegetable oil such as canola oil, avocado oil, extra virgin olive oil or even melted coconut oil in equal quantities instead. Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.
- Sugar: I use granulated white sugar in this case, but feel free to use light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that brown sugar will make the batter a darker color and when the loaf is baked the interior will be darker in color compared to the pictures of the bread in the post). If you are diabetic, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index and will not cause your blood sugar to spike).
- Eggs: The eggs help the ingredients to bind together and give the batter rise. If you are allergic to eggs or would simply prefer to keep this recipe egg-free, you can try using acquafaba or an egg-replacer. I personally have not made this recipe without eggs, so I don’t know how that would turn out. (If you do make this without eggs, please let me know in the comments below how it goes, I would love to hear!)
- Almond Milk: I use an unsweetened version of my 5-minute homemade almond milk, but you may also use any non-dairy milk such as cashew milk, rice milk, tigernut milk, pecan milk, walnut milk, coconut milk, soy milk, oat milk, or sunflower seed milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
- Lemon Juice & Zest: I recommend using fresh lemon juice and freshly grated zest for the best citrus flavor.
- Gluten-Free All-Purpose Flour: I recommend using a good-quality all-purpose gluten-free flour blend that is made up of a mix of lighter flours/starches (such as rice flour, corn starch, tapioca starch, potato starch) to ensure you get a lighter and fluffier texture. I do NOT recommend using gluten-free flour blends that include heavier flours such as garbanzo bean flour as it will result in a denser final texture. If you are not Celiac or gluten-intolerant, feel free to use regular flour instead.
- Xanthan Gum: Xanthan gum is a substitute for gluten in gluten-free flours and is required to bind the ingredients together. Make sure to add xanthan gum if your gluten-free flour blend doesn’t already include it.
- Baking Powder: Baking powder is the only leavening agent used to help the batter rise, so I do NOT recommend leaving it out or the poppy seed bread will be dense. If you are Celiac or gluten-intolerant, make sure that you get a certified gluten-free baking powder.
- Poppy Seeds: I like using poppy seeds to add a bit of extra color and texture to the bread (since we are making lemon poppyseed bread, but if you are unable to get them, or prefer not to use them, feel free to leave them out).
How to Make Gluten-Free Lemon Poppy Seed Bread (Step by Step)
1. Preheat and Grease
Preheat the oven to 350F and grease an 8″x4″ metal loaf pan.
(Alternatively, you may wish to line the pan with parchment paper so it makes it easier to remove the loaf once baked.)
2. Mix Oil, Sugar and Zest
In a large bowl, mix the oil, sugar and lemon zest until combined.
3. Add Eggs, Milk and Juice
Add the eggs, almond milk, and lemon juice and mix well to get a light pale mixture.
4. Whisk Dry Ingredients
In a separate large bowl, sift the gluten-free flour, xanthan gum (if using), salt, baking powder, and poppy seeds. Whisk well to combine.
5. Add Flour Mixture to Wet Ingredients
Add the flour mixture to the bowl with the wet ingredients, mixing well until just combined.
6. Transfer Batter to Loaf Pan
Transfer the batter to the prepared loaf pan and use a wet spatula to smooth out the top of the batter.
7. Bake Until Golden Brown
Bake the batter for 40 to 50 minutes until the top of the lemon poppy seed loaf is golden brown and a toothpick inserted in the middle comes out clean.
8. Cool Completely Before Slicing
Allow the gluten-free lemon poppy seed loaf to cool for at least 10 minutes in the pan, before removing it and letting the whole loaf cool completely on a wire rack at room temperature before slicing.
Dish by Dish Tips & Tricks
- Use a Metal Loaf Pan: For best results, I recommend using an 8″ x 4″ metal loaf pan because it ensures that all sides of the lemon poppy seed loaf are evenly browned. Using a glass pan or silicon pan may result in the bottom not browning or maybe sticking to the pan.
- Make Muffins Instead of a Loaf: If you prefer to make gluten-free lemon poppy seed muffins instead of a loaf, simply divide the batter evenly between the cavities of a muffin pan and bake for 25 to 30 minutes until a toothpick inserted in the middle comes out clean.
- Make Cake Instead of a Loaf: If you prefer to make gluten-free lemon poppy seed cake instead, simply pour the batter into a metal cake pan and bake for 30 to 40 minutes until a toothpick inserted in the middle comes out clean. You can also top the lemon poppyseed cake with a lemon glaze for a fancier option.
- Swap Out the Lemon for Orange: If you prefer, you can use orange juice and orange zest (instead of lemon juice and zest) to make orange poppy seed bread.
- Optional Add-Ins: If you like, you can also add in either 1 teaspoon of vanilla extract or almond extract for extra flavor.
Recipe FAQs:
To store, place the lemon poppy seed loaf in an airtight container and store in the fridge for up to 5 days.
Yes, you can freeze it! To freeze, wrap the gluten-free poppy seed bread in plastic wrap or place it in a freezer-safe container or freezer bag and freeze for up to three months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing.
Poppy seeds are naturally gluten-free, so even Celiacs and those with gluten intolerances or allergies can enjoy them!
Other Lemon Recipes You’ll Love:
- Lemon Poppy Seed Muffins (Gluten-Free, Dairy-Free)
- Lemon Olive Oil Cake (Gluten-Free, Dairy-Free)
- Lemon Bundt Cake (Gluten-Free, Dairy-Free)
- Easy Lemon Curd (Gluten-Free, Dairy-Free)
- Easy Lemon Muffins (Gluten-Free, Dairy-Free)
- Lemon Blueberry Bread (Gluten-Free, Dairy-Free)
- Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
- The Best Lemon Meringue Pie (Gluten-Free, Dairy-Free)
- Lemon Yogurt Cake (Gluten-Free, Dairy-Free Option)
- Lemon Cornmeal Cake (Gluten-Free)
Gluten-Free Bread Recipes to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Lemon Poppy Seed Bread (Dairy-Free)
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Soft and fluffy, with a moist and tender crumb, this amazing gluten-free lemon poppy seed bread is bursting with citrus lemon and makes the perfect breakfast or anytime snack. Ready in under an hour, this easy gluten-free poppy seed bread is also completely dairy-free, but it tastes so good no one would care!
Ingredients
- 3/4 cup sunflower oil
- 1 cup sugar
- 2 tablespoons lemon zest
- 3 large eggs, room temperature, beaten
- 3/4 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 1 3/4 cups gluten-free all-purpose flour
- 3/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 2 tablespoons poppy seeds
Instructions
- Preheat and Grease: Preheat the oven to 350F and grease an 8″x4″ metal loaf pan.
- Mix Oil, Sugar and Zest: In a large bowl, mix the oil, sugar and lemon zest until combined.
- Add Eggs, Milk and Juice: Add the eggs, almond milk, and lemon juice and mix well to get a light pale mixture.
- Whisk Dry Ingredients: In a medium bowl, sift the gluten-free flour, xanthan gum (if using), salt, baking powder, and poppy seeds. Whisk well to combine.
- Add Flour Mixture to Wet Ingredients: Add the flour mixture to the bowl with the wet ingredients, mixing well until just combined.
- Transfer Batter to Loaf Pan: Transfer the batter to the prepared loaf pan and use a wet spatula to smooth out the top.
- Bake Until Bake for 40 to 50 minutes: until the loaf is golden brown on top and a toothpick inserted in the middle comes out clean.
- Cool Completely Before Slicing: Allow the loaf cool for at least 10 minutes in the pan, before removing it and letting it cool completely on a wire rack before slicing.
Notes
Sunflower Oil: I like to use sunflower oil because I always have a bottle of it on hand. However, you may also use another vegetable oil such as canola oil, avocado oil, extra virgin olive oil or even melted coconut oil in equal quantities instead. Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.
Sugar: I use granulated white sugar in this case, but feel free to use light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that brown sugar will make the batter a darker color and when the loaf is baked the interior will be darker in color compared to the pictures of the bread in the post). If you are diabetic, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index and will not cause your blood sugar to spike).
Eggs: The eggs help the ingredients to bind together and give the batter rise. If you are allergic to eggs or would simply prefer to keep this recipe egg-free, you can try using acquafaba or an egg-replacer. I personally have not made this recipe without eggs, so I don’t know how that would turn out. (If you do make this without eggs, please let me know in the comments below how it goes, I would love to hear!)
Almond Milk: I use an unsweetened version of my 5-minute homemade almond milk, but you may also use any non-dairy milk such as cashew milk, rice milk, tigernut milk, pecan milk, walnut milk, coconut milk, soy milk, oat milk, or sunflower seed milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
Lemon Juice & Zest: I recommend using freshly squeezed lemon juice and freshly grated zest for the best flavor.
All-Purpose Gluten-Free Flour: I recommend using a good-quality all-purpose gluten-free flour blend that is made up of a mix of lighter flours/starches (such as rice flour, corn starch, tapioca starch, potato starch) to ensure you get a lighter and fluffier texture. I do NOT recommend using gluten-free flour blends that include heavier flours such as garbanzo bean flour as it will result in a denser final texture.
Xanthan Gum: Xanthan gum is a substitute for gluten in gluten-free flours and is required to bind the ingredients together. Make sure to add xanthan gum if your gluten-free flour blend doesn’t already include it.
Baking Powder: Baking powder helps the bread to rise, so I do NOT recommend leaving it out or the bread will be dense. If you are Celiac or gluten-intolerant, make sure that you get a certified gluten-free baking powder.
Poppy Seeds: I like using poppy seeds to add a bit of extra color and texture to the bread (since we are making lemon poppyseed bread, but if you are unable to get them, or prefer not to use them, feel free to leave them out.
Loaf Pan: For best results, I recommend using a metal loaf pan because it ensures that all sides of the loaf are evenly browned. Using a glass pan or silicon pan may result in the bottom not browning properly or maybe sticking to the pan.
Storing/Freezing: To store, place the bread in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the gluten-free lemon poppy seed loaf in plastic wrap or place it in a freezer-safe container and freeze for up to three months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Wendy says
I have made this twice without eggs. I used Bob’s Red Mill egg replacement. It turned out just great!
Felicia Lim says
So happy to hear that Wendy! Glad to know it worked just as well with Bob’s Red Mill egg-replacer! Hope to see you around the blog again sometime soon!
xx,
Felicia
Lisa says
This is by far the best lemon poppyseed loaf ever! My family cannot get enough of it !! Thank you !!
Felicia Lim says
Hi Lisa!! This makes me so happy to hear that! Thank you for sharing how it went 😉 Hope to see you on the blog again sometime soon!
Dana says
A well-timed recipe as citrus are ready now in Australia. Too much rain has meant that the fruit are getting mouldy and rotting on the trees.
Felicia Lim says
Hi Dana!
Glad you can make use of all the citrus that are ripe and hanging from the trees in Australia!
Hope you enjoy the blog and see you around the blog again sometime soon!
xx
Felicia
Christina says
Hi! I absolutely love your site (just discovered it) and am excited to try the lemon poppyseed recipe as a cake—what size round cake pan do you suggest?
Four of five of my family members have diagnosed Celiac disease and your receipts are truly appreciated!!
PS—as a mom to three adult children I LOVE the warm relationship you and your mum show. God bless you both!!
Felicia Lim says
Hi Christina!! So glad to have you here!!
I definitely hope you and your family enjoy the recipes on the blog (by the way 4 out of 5 diagnosed! wow. I guess it makes it easier to cook since almost everyone is Celiac and has to eat gluten-free).
Regarding the lemon poppy seed cake, I suggest using a 8-inch round cake pan if you prefer a round pan to a loaf pan.
Thank you so much for your sweet words about my mum and I, she is definitely my biggest cheerleader since I started the blog in 2012, and it wouldn’t be where it is without her unconditional support!
God bless you too!
Grace Lim says
Good morning Felicia,
I fully agree with you that the citricy zest of the lemon always bring out a refreshing touch, both to the flavour and taste in the food or drink that has the lemon zest in it.
I really like your suggestion to try replacing the lemon jest with orange jest to come up with another bread called “Orange popppy seed bread”. Now we have two different varieties of bread from the same recipe – brilliant idea 🙂
I love you and wish you a blessed weekend!
Mum
Felicia Lim says
Hi mummy! So glad you enjoyed this recipe 🙂 Next time I’ll try making orange poppy seed bread!
Love you too!