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Gluten-Free Vegan Lemon Poppy Seed Bread

A zesty, moist treat combining bright lemon flavors with crunchy poppy seeds, perfect for breakfasts, brunches, or afternoon teas.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Gluten-Free, Vegan
Calories: 170
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1 cup coconut sugar Can be substituted with maple syrup or regular sugar.
  • 2 tbsp poppy seeds Toasting poppy seeds beforehand adds extra crunch.
  • 1 tbsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut oil, melted
  • 1/2 cup almond milk
  • 2 pieces lemons, juiced and zested
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a mixing bowl, whisk together the gluten-free flour, coconut sugar, poppy seeds, baking powder, and salt until well combined.
  3. In another bowl, mix the applesauce, melted coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay!
  5. Transfer the batter into your prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  3. Slice and enjoy!

Notes

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze individual slices for up to 2 months.