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Lemon Poppyseed Bread made in lemon loaf

Lemon Poppyseed Loaf

Liz Moody
I love this light and refreshing lemon poppyseed loaf. (Grain Free, Gluten Free, Refined Sugar Free)


  • 2 1/3 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine-grain sea salt
  • 2/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • 4 medium eggs
  • 1/4 cup avocado oil
  • Zest of 1 organic lemon
  • 3 tablespoons poppy seeds


  • Preheat oven to 350 degrees Fahrenheit. Line a 9×5 inch loaf pan with parchment paper, leaving a bit of extra hanging over the sides. If you are using the Williams Sonoma Nordic Ware Citrus Blossom Loaf Pan double the recipe.
  • In a large bowl, mix together the almond flour, baking powder, baking soda, salt, vanilla, eggs, maple syrup, avocado oil, and lemon zest until smooth. Add in poppy seeds and stir well to distribute.
  • Pour batter into the prepared (generously sprayed with coconut oil or some alternative) loaf pan. Bake for 45 minutes – 1 hour, or until a toothpick inserted into the center comes out clean.
Keyword Dairy-Free, Gluten-Free, Healthy, Refined Sugar Free