Gluten Free Lemon Poppy Seed Bread- Almond Flour

Lemon Poppy Seed bread is one of the select sweet treats that are sacred in my house. You don’t touch my chocolate chip cookies, you don’t touch my cinnamon rolls, and you certainly do not touch my lemon poppy seed bread ) well, you can touch if you ask nicely:)).

Growing up we had this local bakery called the Old Dutch Bakery (long time followers of this blog have heard of them before). It was the place to go for bakery items, cakes, cookies, chicken salad, fired chicken and yes oh yes- Poppy Seed Bread. I feel in love at first bite and since then it is a treat that I will never forget. The taste, the texture, the moist perfectly cooked inside and sugary topping is just something i wish I could have each one of you taste in your lifetime. I know I might be going overboard here but nedless to say it is REALLY REALLY GOOD.

I don’t really feel like going into to much detail here on my health as honestly- I am frustrated and still confused myself with it. In the midst of getting a second opinion on Celiac and visiting other doctor types , I am still trying to eat a somewhat gluten free diet as much as possible. With that said, there were 5 things I feared of not being able to EAT enjoy if I did in fact have to go completely Gluten Free. 1- chocolate chip cookies 2- cinnamon rolls 3-french bread 4- pasta 5- POPPY SEED BREAD

So.. I researched and I researched and I tried and tested quite a few recipes and I am happy to say I have found a perfect recipe for Gluten Free poppy seed bread. Perfect! As in if I didn’t tell you it was Gluten Free you wouldn’t know. The culprit for this perfection is in the use of Almond Flour. Not some crazy mix of gluten free flours you have never heard nor does it have xanthum gum. The base is straight up almond flour. Almond flour works perfectly for almost all cakes, muffin and sweet bread recipes. You can even try it in cookies if you have the correct ratio of fat using both butter and oil. I am really enjoying baking with almond flour as it is easy and both high in protein and low in carbs. It has a nice nutty flavor and the consistency mirrors that of your standard all purpose flour. You are going to see a lot of almond flour recipes to come here on Kitchen Belleicious- so get your pen and paper ready!

Gluten Free Lemon Poppy Seed Bread
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups of blanched almond flour
  • 2 tsp of baking powder
  • 8 TBSP of poppy seeds
  • 1 cup of sugar
  • 3 eggs
  • ¾ cup plus 1 TBSP of whole milk ( must be whole )
  • ½ cup of vegetable oil
  • ½ lemon, juiced
  • 1 tsp of lemon zest
  • 1 tsp of vanilla extract
  • 1 tsp of butter extract
  • ½ tsp of sea salt
  • Topping:
  • ⅓ cup stick unsalted butter, melted
  • 2 cups powdered sugar
  • 1 teaspoons almond extract
  • 3 tablespoons water
Instructions
  1. Mix the dry ingredients together first and set aside. Combine the wet ingredients in a large bowl, beating for at least 1-2 minutes by hand or using an electric mixer. Add in the dry ingredients in batches of 3 alternating with the milk in between. ( So dry then milk then dry then milk then dry)
  2. Grease your loaf pans very generously and fill them to ¾ of the pan. Bake at 350 for 35 minutes- making sure the edges do not brown and the middle cooks evenly. You may have to place foil along the edges or adjust your oven temperature if you feel that the edges are cooking faster than the center. As soon as the bread comes out of the oven prick it all over with a fork while it is still in the pan. Mix together your frosting/glaze and pour it over the loafs in abundance, allowing for it to really soak into the bread. Pour yourself a glass of tea, coffee or lemonade and call it a day!

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  1. kitchen flavours says

    This looks really good! The texture is so perfect! Almond flour is very expensive, but I love using it. In fact, I love everything about almonds! A few slices of your lemon poppy seed bread would make me very happy!
    Hope you have a great week!

  2. says

    I’m really sorry you’re still going through issues figuring out what is wrong with your health. Just heard a news clip on the radio this morning that you can get a blood test to test for food allergies or intolerances — you’ve probably been through it all, but getting off gluten is not the worst thing you can do for your body. Not sure if I’ve mentioned this blog before but it’s a great source for gluten free foods, http://www.elanaspantry.com.
    This lemon poppy seed loaf looks incredible and made entirely with almond flour? I have yet to learn the proper proportions for this flour, my things turn out rather greasy when ever I’ve tried to develop a recipe for it. I’ll just have to leave it to the experts!
    Eva recently posted..Restaurant Review: Terroni Adelaide Street, TorontoMy Profile

  3. says

    I’m really sorry you’re still going through issues figuring out what is wrong with your health. Just heard a news clip on the radio this morning that you can get a blood test to test for food allergies or intolerances — you’ve probably been through it all, but getting off gluten is not the worst thing you can do for your body. Not sure if I’ve mentioned this blog before but it’s a great source for gluten free foods, http://www.elanaspantry.com.
    This lemon poppy seed loaf looks incredible and made entirely with almond flour? I have yet to learn the proper proportions for this flour, my things turn out rather greasy whenever I’ve tried to develop a recipe for it. I’ll just have to leave it to the experts!

  4. says

    It must be hard to adjust after eating regular food for long time and now you have to figure out how to eat the same food without gluten. Do you know Free Eats (http://freeeatsfood.com/)? She makes amazing GF baked goods and have been following her blog for the past 2 years or so. She might have some recipes that you might enjoy. I also fell in love with lemon poppy seed bread when I first tried it. It’s not a common bread in Japan and never knew it until I tried it in the States. The harmony of the ingredients is simply amazing. Your glaze looks so perfect. I always fail in giving nice coat of glaze..
    Nami | Just One Cookbook recently posted..Coffee Ice CreamMy Profile

  5. says

    Hey girl! You know what, poppy seed bread is something I have never tried, but I think I need to! If you’re recommending it then I know its good! Your glaze looks amazing and I could just eat that by itself, but that wouldn’t be too smart :)
    What a bummer that they haven’t figured out what’s up with you yet? Are you feeling any better since being gluten free? Have you noticed a difference?
    BTW, what the heck is xanthum gum? I see it in all these gluten free recipes and it doesn’t sound too appetizing. Almond flour sounds perfectly normal, healthy and delish!
    Ok, girl! I hope you had a great time at the beach! xoxo, Jackie
    jackie @ marin mama cooks recently posted..Israeli couscous saladMy Profile

  6. says

    That looks so light and fluffy and it’s gluten free too? Unbelievable! I find it difficult to achieve such results from non-gluten flours!

    Love the combination of lemon and poppy seeds together. Starbucks used to sell slices of such a loaf. Hideously dry and nothing compared to what one could do at home but a great flavour combo nevertheless.
    Charles recently posted..Optimizing your blog – Round-up and acknowledgementsMy Profile

  7. says

    I’ve been hearing a lot of good things about almond flour lately–lending great texture and taste to many many recipes. It gives me confidence to try it. Your gluten-free lemon poppyseed cake looks flawless.

    Sending you all best thoughts as you grapple with your health issues. Finding what is the right way for you can be so difficult. I hope things become smoother for you.
    nancy at good food matters recently posted..Tomato TowersMy Profile

  8. Julie Hogg says

    I have been cooking gluten free for sometime now and I am sorry to say that this recipe is a disaster.
    The ratio of liquid is way to high and my batter was like soup after following your directions.
    You also neglect to say how many pans you used and what size, so the cooking time is way off.
    I tried 2, 9×5 loaf pans and after 45 minutes they will still not cooked. Needless to say I still ate it because
    almond flour is very expensive. It tasted really good and if you adjust the liquid levels and the cooking time, it could be really great. It was just mooshy.

  9. MissTwiddle says

    Hiya, I made this recipe today and unfortunately, I have to agree with Julie. I was hopeful that perhaps the soupy goop would somehow turn into a nice moist cake, but after 35 minutes it was just a tall goopy mess in my oven. So I turned the heat down and continued baking, checking on it every minutes, but to no avail. After letting it cool, I cut a slice to find the bottom half of my loaf was this kind of gelatinous grey thing, while the top half was an equally unappetizing despite being the right colour. I took one bite and rather than that wonderful lemony flavour, all I got was burnt egg. Would LOVE to know where I went wrong, if someone can direct me. I had a similar problem trying to make a plain almond flour loaf last week.