This Gluten Free Lemon Loaf is soft, moist, and has a crispy golden-brown top! The base of the bread is made with a combination of cassava flour and coconut flour which makes for the perfect texture. Plus, each slice has less than 10 grams of sugar!

Slices of lemon poppy seed bread stacked on top of each other.

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🍴Ingredient Notes
🍴Step by Step Instructions
Expert Tips
Frequently Asked Questions
How to store leftovers
Recipe
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🍴Ingredient Notes

Eggs - I have not tested this recipe with an egg replacement, and I would not recommend it.
Coconut Milk - Any dairy-free milk will work for this recipe! (Just make sure it's unflavored & unsweetened.)
Coconut Sugar - Or sub with Lakanto Golden Monkfruit.
Lemon Juice - Fresh squeezed is best! You'll need about two small/medium sized lemons for this recipe.
Coconut Oil, Melted - Coconut oil is one of my favorite dairy-free alternatives! I have not tested this recipe with butter or ghee, but I'm sure it would work!
Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested this recipe with any other flour. It would probably work with gluten-free 1-1 flour, but you might need a little less.
Coconut Flour - I only used a small amount of coconut flour because it's very absorbent, but it adds a nice fluffy consistency! Make sure to follow the baking tips for how to measure it correctly!
Poppy Seeds - They add a nice texture to this bread, but they are not necessary. If you don't have poppy seeds you can still make the recipe!

🍴Step by Step Instructions

Making the Bread Batter

Start by adding the cassava flour, coconut flour, poppy seeds, baking soda, and salt into a small bowl. Blend together with a fork or small whisk. Set aside while you prepare the wet ingredients.
Next, add the eggs, coconut milk, coconut sugar, lemon juice, lemon zest, and melted coconut oil into a large mixing bowl. Blend together with a large whisk or hand mixer.
Pour the dry mixture into the wet mixture and stir together until it becomes a thick, creamy consistency.

Baking

Line a small bread pan with parchment paper, and grease the ends with a non-stick cooking spray or coconut oil.
Pour the batter into the bread pan, and use the back of a spoon to smooth out the top.
Bake the bread at 350 degrees for about 50 minutes. Check with a toothpick - if it comes out clean, you'll know it's done. (The top should turn dark golden brown!)

Cooling & Serving

Remove the bread from the oven, and set on the stove to cool for about 10 minutes. If you used parchment paper, it should easily slide right out! Use a knife to separate the two smaller ends first.
Place it on a cooing rack and slide the parchment paper out from underneath. Let the bread cool for at least 20 minutes before slicing. Enjoy!

Lemon Glaze

You can enjoy the bread as is, or add a lemon glaze on top! (My personal favorite.) For the glaze, just mix together about ¼ cup of powdered sugar, a dash of lemon zest, and a little dairy-free milk or lemon juice until you reach your desired consistency. Use a spoon or whisk to blend together. Pour an even layer over top of the bread or drizzle on each individual slice!

Expert Tips

Make sure the coconut oil is measured first, and then melted.
After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
If you forgot to leave out your eggs, just add them to a small bowl with warm water. This will speed up the process!
Before grating the lemon, I like to wash them with soap and water first! Also, you'll want to grate the lemons before juicing them.
When measuring flours, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour.
If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.

Overhead shot of lemon poppy seed bread.

Frequently Asked Questions

Is this bread considered Paleo?

Yes it is! The base of the bread is made with a blend of cassava flour and coconut flour which are both grain-free alternatives. I also used organic unrefined coconut sugar, and Lakanto powdered sugar for the glaze on top! If you're not Paleo, you could use regular organic powdered sugar instead.

Do I have to use poppy seeds for this recipe?

No! If you don't have poppy seeds you can skip them, but they add a nice texture to the bread.

Front shot of lemon bread slices stacked on top of each other.

How to store leftovers

I found that this bread is best stored in the refrigerator! You can also store it on the counter at room temperature, but it will stay fresh for longer in the refrigerator in an airtight container.

You could also pre-slice the loaf and save half for later in the freezer! Make sure you're using a freezer safe container. I love the Ello glass containers!

More lemon recipes!

Recipe

Gluten Free Lemon Loaf

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Course Breakfast, Dessert, Snack

Cuisine American

Servings

Calories 183 kcal

Equipment

Ceramic Bread Pan
Parchment Paper
Mixing Bowl

Ingredients

Wet Ingredients

4 Eggs, Room Temperature
½ Cup Coconut Milk
½ Cup Coconut Sugar Or sub with Lakanto Golden Monkfruit.
⅓ Cup Lemon Juice
2 Tablespoons Coconut Oil, Melted
2 Tablespoons Lemon Zest
1 Teaspoon Vanilla Extract

Dry Ingredients

1 Cup Cassava Flour
¼ Cup Coconut Flour
2 Tablespoons Poppy Seeds
1 Teaspoon Baking Soda
¼ Teaspoon Salt

Instructions

Making the Bread Batter

Start by adding the cassava flour, coconut flour, poppy seeds, baking soda, and salt into a small bowl. Blend together with a fork or small whisk. Set aside while you prepare the wet ingredients.
Next, add the eggs, coconut milk, coconut sugar, lemon juice, lemon zest, and melted coconut oil into a large mixing bowl. Blend together with a large whisk or hand mixer.
Pour the dry mixture into the wet mixture and stir together until it becomes a thick, creamy consistency.

Baking

Line a small bread pan with parchment paper, and grease the ends with a non-stick cooking spray or coconut oil.
Pour the batter into the bread pan, and use the back of a spoon to smooth out the top.
Bake the bread at 350 degrees for about 50 minutes. Check with a toothpick - if it comes out clean, you'll know it's done. (The top should turn dark golden brown!)

Cooling & Serving

Remove the bread from the oven, and set on the stove to cool for about 10 minutes. If you used parchment paper, it should easily slide right out! Use a knife to separate the two smaller ends first.
Place it on a cooing rack and slide the parchment paper out from underneath. Let the bread cool for at least 20 minutes before slicing. Enjoy!

Lemon Glaze

You can enjoy the bread as is, or add a lemon glaze on top! (My personal favorite.) For the glaze, just mix together about ¼ cup of powdered sugar, a dash of lemon zest, and a little dairy-free milk or lemon juice until you reach your desired consistency. Use a spoon or whisk to blend together. Pour an even layer over top of the bread or drizzle on each individual slice!

Notes

Baking Tips

Make sure the coconut oil is measured first, and then melted.
After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
If you forgot to leave out your eggs, just add them to a small bowl with warm water. This will speed up the process!
Before grating the lemon, I like to wash them with soap and water first!
Also, you'll want to grate the lemons before juicing them.
When measuring flours, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour.
If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.

See full post for more information and step by step photos!

Nutrition

Serving: 1SliceCalories: 183kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 5gTrans Fat: 1gCholesterol: 82mgSodium: 270mgPotassium: 63mgFiber: 2gSugar: 8gVitamin A: 120IUVitamin C: 7mgCalcium: 76mgIron: 2mg

Keywords gluten free lemon bread, gluten free lemon loaf, gluten free lemon poppy seed bread, healthy lemon bread

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