Lemon Poppyseed Bread

Lemon Poppyseed Bread

I’ve recently had a fetish with all things lemon. Maybe it’s because I had 6 lemons staring at me in my fridge every time I opened it! Well, I decided to add the cute little poppyseed into the mix and make a sweet bread. Now, typically in a lemon poppyseed scenario you are able to see the poppyseeds because white flour and refined white sugar are used in the recipe, but I use whole-grain flour and non-refined sugar, which is brown and makes it a bit difficult to see the poppyseeds! Rest assured that this bread is moist, perfectly lemony, and full of cute poppyseeds…even if it is difficult to see them! (I’d rather not see the poppyseeds and know that I am eating nutrients, rather than refined fluff! Just sayin…)

Lemon Poppyseed Bread 2

Lemon Poppyseed Bread 3

2 Tablespoons flaxseed meal mixed with 5 Tablespoons boiling water

3/4 cup coconut palm sugar

2 Tablespoons fresh lemon juice

zest of 1 lemon

3/4 cup almond milk or coconut milk

1/2 cup applesauce

2 teaspoons vanilla extract

1 1/2 cups gluten-free flour blend

1 teaspoon baking soda

1 teaspoon xanthan gum

2 tablespoons poppyseeds

1 lemon half

1 cup organic powdered sugar

Preheat oven to 350 degrees. Line a 9×5-inch loaf pan with parchment. Set aside. Mix flaxseed meal and water in a large bowl. Let sit for 5 minutes to “gel”. Add coconut palm sugar, 2 T. lemon juice, lemon zest, milk, applesauce, and vanilla and stir well. Mix flour, baking soda, xanthan gum, and poppyseeds in a small bowl, then add to liquid and mix well. Spoon into prepared pan and bake for 50 minutes. Cool bread completely on wire rack. Combine powdered sugar and the juice from half a lemon. Mix to thoroughly combine (consistency should be a glaze). Pour over bread. Enjoy!

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