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 quick bread is also completely dairy-free, but it tastes so good no one would care!
- 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 cup all-purpose gluten-free 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
- 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.
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 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 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 Lakanto 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. I 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, 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 bread 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
Keywords: lemon poppy seed bread, lemon poppy seed cake