Healthy Lemon Poppy Seed Bread

Bright, fresh, and lightly sweet, this gluten-free Lemon Poppy Seed Bread is a simple way to enjoy a nourishing homemade treat. Made with a blend of oat and almond flour and naturally sweetened with honey, it has a soft, tender texture with just the right amount of citrus flavour. With added protein from Greek yogurt and a one-bowl method, it’s an easy option for breakfast, a snack, or something to enjoy with your afternoon tea.

Prep Time: 15 minutes

Cook Time: 35 minutes

Serves: 8

Ingredients

Wet ingredients:

• ½ cup (113g) plain or vanilla Greek yogurt (or substitute plant-based yogurt such as almond or coconut yogurt)
• 2 eggs
• ⅓ cup (112g) honey
• Zest from 2 lemons
• 2 tablespoons fresh lemon juice
• ½ teaspoon almond extract

Dry ingredients:

• 1 cup (92g) oat flour (gluten-free if desired)
• 1 cup (112g) packed blanched fine almond flour
• 1 tablespoon poppyseeds (or substitute chia seeds)
• ¾ teaspoon baking soda
• ¼ teaspoon salt

For the glaze:

• ½ cup (57g) powdered sugar
• 1–2 tablespoons fresh lemon juice
• Optional: ¼ teaspoon almond extract

Instructions: 

1. Preheat the oven to 350°F. Line an 8 x 4 loaf pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
2. In a large bowl, whisk together the yogurt, eggs, honey, lemon zest, lemon juice, and almond extract until well combined.
3. Add the oat flour, almond flour, poppyseeds, baking soda, and salt to the bowl. Stir with a wooden spoon until fully combined. Pour the batter into the prepared loaf pan.
4. Bake for 35–45 minutes, or until a toothpick inserted into the centre comes out clean. Allow the bread to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before adding the glaze.
5. To make the glaze, add the powdered sugar, 1 tablespoon fresh lemon juice, and almond extract to a medium bowl. Stir to combine. If needed, add more lemon juice (starting with 1 teaspoon at a time) until the glaze reaches a thick but pourable consistency.
6. Pour the glaze over the cooled bread and spread gently with a spoon if needed. Top with extra lemon zest if desired, then slice into 8 pieces and enjoy.

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This recipe was graciously borrowed from the Ambitious Kitchen website. :)