Go Back
–+ servings
Slices of lemon poppy seed bread stacked on top of each other.

Gluten Free Lemon Loaf

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!
5 from 1 vote
Print Recipe Pin Recipe Share on Facebook
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8
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

  1. Make sure the coconut oil is measured first, and then melted.
  2. 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!)
  3. If you forgot to leave out your eggs, just add them to a small bowl with warm water. This will speed up the process!
  4. Before grating the lemon, I like to wash them with soap and water first!
  5. Also, you'll want to grate the lemons before juicing them.
  6. 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.
  7. 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
Did you make this recipe?Tag @freshwaterpeaches on Instagram!