Lemon Poppy Seed Bread Recipe
This is the best lemon poppy seed bread you'll make. Made gluten and dairy free, this paleo-friendly version is your new breakfast treat.
Servings: 8 slices
Calories: 365kcal
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 loaf pan
- parchment paper
- nonstick spray
Ingredients
- 2 large eggs room temperature
- ½ cup light brown sugar 100g
- ½ cup cane sugar 100g
- ½ cup avocado oil
- ½ cup almond milk
- 250 grams paleo flour or all purpose flour if not gluten free
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Zest of one lemon
- 2 tablespoon fresh lemon juice
- 1 ½ tablespoon poppy seeds
Instructions
- Preheat the oven to 350º and line a loaf pan with parchment paper.
- In a large bowl, whisk together both sugars and eggs for 3 minutes until the mixture gets light and airy.
- To the mixture, pour in the vanilla extract, oil, almond milk, lemon juice and lemon zest. Whisk again to incorporate.
- In the same bowl, pour the flour, baking soda, baking powder, and poppy seeds, then whisk just until the batter comes together and the poppy seed are fully incorporated.
- Let the batter sit on the counter for at least 10 minutes.
- Pour the batter into the pan, with an option to top with Demerara sugar. Bake for 55 minutes.
- Take the bread out of the oven and let sit for 20 minutes before slicing.
Nutrition
Calories: 365kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 165mg | Potassium: 85mg | Fiber: 1g | Sugar: 26g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg
