Gluten Free Lemon Poppy Seed Bread

Directions

Gluten Free Lemon Poppy Seed Bread with a fresh, jammy blackberry glaze is made with almond flour, fresh lemon and berries, and comes together in one bowl!

Today we’re making a deliciously moist, sweet and tangy, lemon poppy seed bread made with almond flour! The loaf is only 8 ingredients and then we’re going to top it off with an amazingly juicy and jammy blackberry glaze.

How to make Lemon Poppy Seed Bread:

First, whisk together the butter, lemon zest, lemon juice, eggs, and coconut sugar. You can use a handheld whisk but if you want to bust out the electric mixer for this loaf, go for it.

Add in the blanched almond flour, baking powder, salt, and poppy seeds. Whisk until combined.

Line an 8×4 loaf pan with parchment paper so that it drapes across the two long sides of the pan. Transfer the batter to the pan and bake for 32 – 35 minutes until the top is golden brown and set in the middle.

Remove the bread from the oven and set aside to cool for 10 minutes.

While the bread is cooling, make the glaze! Place the blackberries and water in a small pot over medium-high heat and bring to a boil. Turn down the heat and continue to simmer. Add in the coconut sugar and use your spatula to break up the blackberries. Continue to cook until it thickens and reduces.

If you don’t like the seeds, you can put the glaze into your food processor and blender to break them up and then strain the seeds out before you drizzle it on top our your cake. We’re a big fan of the homestyle rustic, jammy blackberry glaze happening here, but it’s all personal preference.

Instructions

• Preheat oven to 180C.
• Whisk together the butter, lemon zest, lemon juice, eggs, and coconut sugar.
• Add the blanched almond flour, baking powder, salt, and poppy seeds.
• Whisk until combined.
• Line an 8×4 loaf pan with parchment paper so that it drapes across the two long sides of the bread pan.
• Transfer the batter to the pan and bake for 32 – 35 minutes until the top is golden brown and set in the middle.
• Remove the bread from the oven and set aside to cool for 10 minutes.
• While the bread is cooling, place the blackberries and water in a small pot over medium-high heat and bring to a boil.
• Turn down the heat and continue to simmer.
• Add in the coconut sugar and use your spatula to break up the blackberries.
• Continue to cook until the glaze thickens and reduces, about 10 – 15 minutes.
• If you don’t like the seeds, you can put the glaze into your food processor and blender to break them up and then strain the seeds out before you drizzle the smooth glaze on top our your cake. We’re a big fan of the homestyle rustic, jammy blackberry glaze happening here, but it’s all personal preference.
  

  Jammy Blackberry Glaze:

  • 1 pint fresh blackberries (frozen also works)
  • 1/4 cup water
  • 2 tablespoons coconut sugar
    Try our coconut almond banana bread recipe