Spring is here and this season is all about joy and renewal as leaves start to fill in tree branches, new grass growth, longer kinder days, and an abundance of fresh ingredients. Springtime eats are packed with fresh and bright flavors. And to me, nothing screams spring more than the classic flavor combination of lemon and poppy seed. Carrot cake is another major spring baked good classic and I have included a recipe for a healthified, simple, and delicious one in my most recent spring ebook (which you can download for free here). This Lemon Poppy Seed Bread is springtime in a fluffy loaf. The bread is perfectly sweet, using coconut sugar, that beams with delicious lemony goodness while the poppy seeds add a subtle but oh so satisfying crunch. The top is dressed up with a simple four ingredient Lemon Honey Glaze. This bread whips up quick, has only good-for-you ingredients, is paleo-friendly (gluten/grain/dairy free), and will put an immediate smile on your face!
paleo friendly (gluten/grain/dairy free), no refined sugar
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Lemon Poppy Seed Bread
This bread is springtime in loaf form! It's bright and zesty, light and flavorful, and is sure to put an immediate smile on your face!
paleo friendly (gluten/grain/dairy free), naturally sweetened
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp poppy seeds
- 3/4 cup coconut sugar
- 4 eggs
- 1/4 cup olive oil melted & cooled coconut oil is a fine sub
- 1/4 cup lemon juice
- zest from 2 lemons
- 1 tsp vanilla
Lemon Honey Glaze
- 1/4 cup coconut butter
- 1-2 tbsp milk of choice
- 1 tbsp lemon juice
- 1 tbsp honey or maple syrup
- zest for decoration (optional)
Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.
In a medium bowl mix together all the dry ingredients (except the poppy seeds) until well incorporated.
In a large bowl, or in the bowl of a stand mixer, mix together the eggs, sugar, and oil until well mixed and bubbly.
Add the lemon juice, zest, and vanilla and stir until well combined.
Pour the dry mixture into the wet mixture and stir until flour is just fully incorporated.
Then stir in the poppy seeds.
Pour the batter into the prepared loaf pan and spread evenly into one layer.
Bake for 50 minutes or until top is golden brown.
Remove from oven and let cool on a wire rack.
Meanwhile, make the glaze by melting the coconut butter in a microwave in short 5 second bursts. Add 1 tbsp milk, honey, and lemon juice to the coconut butter and stir well. Add more milk if the mixture is too thick. Glaze should be thin and spreadable but not runny.
Once cooled, remove the loaf from the pan, drizzle with the Lemon Honey Glaze and use a rubber spatula to spread evenly. Top with additional lemon zest if desired. Let drizzle set slightly (either outside or in the fridge) slice and enjoy!
This will keep stored in an air tight container for a day or so, afterwards, move to the freezer pre-sliced!
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