Fresh water peaches

Lemon  Poppyseed Bread (Gluten-Free)

Why you'll love this recipe!

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!

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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

Fresh water peaches 

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Mix Dry Ingredients

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.


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Mix 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.


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Fold Together

Pour the dry mixture into the wet mixture and stir together until it becomes a thick, creamy consistency.


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Line a small bread pan with parchment paper and grease the ends with a non-stick cooking spray. Pour the batter into the bread pan and use the back of a spoon to smooth out the top. Bake at 350 degrees for about 50 minutes.


Helpful Tips

1. Before grating the lemon, I like to wash them with soap and water first! 2. Also, you'll want to grate the lemons before juicing them. 3. 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. 4. 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.

Lemon  Poppyseed Bread


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Hi, I'm Mariah!