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freshly baked gluten-free lemon poppy seed loaf

Gluten-Free Lemon Poppy Seed Loaf

This gluten-free lemon poppy seed loaf is light, moist, and full of fresh lemon flavor. The crunchy poppy seeds add texture, while a sweet lemon glaze makes it perfect for breakfast, a snack, or a simple dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, European-inspired
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups gluten-free all-purpose flour with xanthan gum
  • ½ cup almond flour
  • 2 tbsp poppy seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 large eggs
  • ½ cup dairy-free yogurt or Greek yogurt
  • ½ cup maple syrup or honey
  • ⅓ cup olive oil or melted coconut oil
  • Zest of 2 lemons
  • ⅓ cup fresh lemon juice
  • 1 tsp vanilla extract
Optional Glaze:
  • ½ cup powdered sugar
  • 1 –2 tbsp fresh lemon juice
  • 1 tbsp almond milk

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk flour, almond flour, poppy seeds, baking powder, baking soda, and salt.
  3. In a large bowl, whisk eggs. Add yogurt, maple syrup, oil, lemon juice, zest, and vanilla. Stir until smooth.
  4. Slowly fold dry ingredients into wet mixture. Don’t overmix.
  5. Pour batter into the pan. Bake 45–55 minutes, until a toothpick comes out clean.
  6. Cool for 10 minutes in the pan, then move to a wire rack.
  7. If making glaze, mix powdered sugar, lemon juice, and almond milk until smooth. Drizzle over cooled loaf

Notes

  • If your flour blend doesn’t have xanthan gum, add ½ teaspoon.
  • For a lighter version, swap oil with applesauce.
  • Muffins: Bake at same temperature for 20–25 minutes.