I’m so excited about this star-studded loaf lady! She’s straight sunshine, I tell you. I need it. You need it. Your kids need it. No lie, my toddler Max gobbled up half in two days. Pucker up my pretties, because just like just like my lemon baked oatmeal cups and lemon poppyseed muffins, I’ve packed in the lush lemon flavor with fresh lemon juice and plenty o’ zest. That bright pop is honestly everything!
Ingredients
I adapted this recipe from my Cherry Orange bread, which is another must make!
Almond flour: Specifically we’re talking super fine blanched almond flour, not almond meal (which has the skins). You can find it at all grocery stores these days, but I usualIy get Kirkland brand at Costco. It lends a beautiful natural sweetness and incredible texture thanks to all the healthy fats. Make sure to pack it well in the cup! Oat flour: This is my other go-to baking flour because it has a cookie-like flavor. Be sure to use certified gluten-free if you have a gluten intolerance. We’re not packing this flour. Greek yogurt: For moisture and a little protein pop. Nonfat, 2% or whole all work but whole will yield the richest flavor. Use thick dairy-free yogurt like Siggi’s for dairy free lemon bread. Lemon: Juice and zest for that perfect lemon pop. Use fresh, not the bottled kind for the best flavor. Maple syrup: My favorite natural liquid sweetener (not the pancake kind, though!). I’ve tested this with honey and that also works great. Eggs: To bind everything together and contribute to rising. Sub flax eggs if needed. Oil: For a bite more moisture and richness. I used avocado oil, but melted coconut oil or any neutrally-flavored oil is fine. Poppy seeds: A must! If you don’t have them, you could use chia seeds for the same visual effect. Salt: key for flavor and helps bring out the sweetness. Baking soda: for proper rising.
How to make (step by step)
Behind the scenes of recipe testing
There are loads of lemon poppyseed recipes on the internet, so why add one more you ask? Well, this one is mine! That aside…it stands apart from the rest because… The dietitian in me loves that it’s packed with nourishing ingredients, is a cinch to make, and it truly tastes like it came from a bakery. 10/10! Here’s a few key things I learned while developing it:
This recipe is very forgiving. I assumed weighing the flors is best since we’re packing the almond flour and not the oat. That said, I’ve made this many times with measuring cups, and it always works! A little oil goes a long way: I made this with and without oil and I preferred the crumb with a bit of oil. The more lemon zest the merrier. Seriously, I don’t think you can overdo the zest (you can, however, overdo the juice). If you have lemon extract, you could even add ½ tap of that for maximum flavor! The poppy seed amount is flexible: I did 1 tbsp and then 4 tsp, and I figured why not add more of the namesake? You could also totally omit them if you don’t have them. The glaze is a must. It seriously takes this bread to the next level. Like, it’s good without it but it’s TERRIFIC with it. Are we surprised?
Storage
Cover loaf tightly with foil (I usually store it in the loaf pan) and store at room temperature for up to 3 days. Then keep any leftovers in the fridge. It will stay moist for a long time. It freezes beautifully, too! It’ll last up to 3 months in the freezer and can thaw overnight in the fridge or at room temp.
Let me know in the comments how much sunshine this loaf adds to your day when you make it!
¾ cup plain Greek yogurt 2 large eggs ⅓ cup pure maple syrup 2 tbsp oil (I used avocado oil) 2 tbsp fresh lemon juice Zest of 2 large lemons* 1 ¼ cups packed almond flour (163g) 1 ¼ cups oat flour* (124g) 1 tsp baking soda ¼ tsp fine sea salt 4 tsp poppy seeds
For the glaze:
⅓ cup powdered sugar 1 tbsp fresh lemon juice
