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Gluten Free Lemon Poppyseed Bread

This gluten free lemon poppyseed bread tastes like spring. It’s bright, fresh, and has the most amazing lemon glaze.

Gluten Free Lemon Poppyseed Bread from What The Fork Food Blog |

Gluten Free Lemon Poppyseed Bread

You guys, I have been absolutely craving lemons lately. These cold, dreary winter days have me longing for warmer weather and spring flavors. And for me, you just can’t get any more “spring” than lemons. So – gluten free lemon poppyseed bread it is!

This bread is so good. Full of fresh lemon juice, lemon zest, and fun little poppy seeds that have no real purpose in life.

Also, poppy seed or poppyseed? I see it all over the internet written as both. Even Food Network has poppyseed and poppy seed recipes. I even Googled “is it poppy seed or poppyseed?”. Seriously.

Gluten Free Lemon Poppyseed Bread from What The Fork Food Blog |

I went with poppyseed, fwiw.

I shared this gluten free lemon poppyseed bread recipe on Food Fanatic back in the summer. Oh summer, how I miss you so…

I figured now is a great time to share it with you since I’m sure many of your are looking forward to spring as much as I am. Enjoy!

Gluten Free Lemon Poppyseed Bread from What The Fork Food Blog |

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Other Lemon Recipes You Might Enjoy:

3-Ingredient Lemon Garlic Chicken Skewers

Chicken Piccata

Easy Homemade Lemonade

Gluten Free Lemon Poppyseed Bread from What The Fork Food Blog |

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  1. Keira says:

    This is my first time at your site and I just made this lemon-poppy loaf (literally finishing up my slice right now). It is absolutely delicious! Moist, light, flavorful, just the perfect bit of chew. I can’t even tell that it’s gluten-free! The only thing I substituted was the sugar with monk-fruit sugar. This is my favorite lemon-poppy seed bread I’ve had. Thank you for the recipe.

    I also like that your writing style makes it so the recipe is neat, orderly, easy to follow so that I’m not going all over the place. Also, much appreciated to not have too many ads that clogs my laptop like many other sites. Major double-thumbs up.


  2. Theresa Petersen says:

    I made this for my book club today. Everyone loved it!

  3. Nicole says:

    Can I make this recipe into muffins??

    • Sharon says:

      Hi Nicole – I haven’t tried this exact recipe as muffins but if you do, let me know! I’ve been working on a lemon poppy seed muffin recipe, hopefully I’ll post that within a month!

  4. Nasreen says:

    Could I substitute applesauce for the eggs? I can’t have eggs.

  5. Marisa says:

    I made this about a month back and it was so delicious! How best is it stores for maximum freshness?

    • Sharon says:

      I slice it and freeze the individual slices. Then I wrap the individual slices and store them in a freezer bag in the freezer. Then take them out and defrost as needed!

  6. Mari says:

    I made this recently for a tea party and it was so delicious that I instantly went back for seconds. However I am the only one who is gluten free so there were left overs. How best do you suggest to store it if it’s not going to all be eaten in one sitting. At least it probably shouldn’t be eaten in one serving!

    • Sharon says:

      Slice it and then freeze the individual slices on a sheet pan. Once frozen, wrap in plastic wrap and store in a freezer bag in the freezer. Defrost (unwrapped) before eating and you’re good to go!

  7. Sandy says:

    I made this recently and the flavor was lovely. However it was quite crumbly and dry. I used Pillsbury gf flour. Do you have an all purpose flour you recommend? Or, any thoughts about what else I may have gone wrong?

    • Sharon says:

      I’ve never baked with Pillsbury gf flour. I would recommend Bob’s Red Mill 1:1 flour if you want a pre-made flour, just omit the xanthan gum called for in the recipe if you do use that one. I almost always use my own flour blend which you can find here:

      I think if yours came out dry and crumbly, you may have also use a bit too much flour. To properly measure your flour, stir your flour and then use a spoon to scoop it into your measuring cup. Then use a straight edge level it off.

  8. Daniela says:

    I tried the loaf as it is and turned out delicious..I was wondering if it’s ok to try out with coconut flour and coconut oil you think the taste of coconut be overpowering

    • Sharon says:

      Hi Daniela, you could try it with melted coconut oil. I would not substitute coconut flour though as it can not be subbed 1:1 with other flours.

  9. GwenH says:

    For those who don’t have dairy allergies, could you use regular milk in this instead of coconut milk?
    I always loved lemon loaf, yours looks delicious and I’m anxious to make it.
    Thanks and have a great day.

  10. Alice Hall says:

    I made this last week for a red hat ladies tea. It was a big hit. I baked it in vintage mini Pyrex loaf pans to make it more “tea” size. We are having a bigger tea next month and I was asked to provide it again.

    • Sharon says:

      So glad it was a hit! And I love that you’re one of the red hat ladies. When I was in chorus in high school, we sang a song about the red hat ladies, it was based off of Jenny Joseph’s poem, Warning.

  11. Crystal says:

    This looks delicious. Could you substitute almond milk for the coconut milk? I am not a fan if coconut.

    • Sharon says:

      You could sub unsweetened Almond milk for the coconut milk if that’s what you prefer. I like to bake with unsweetened coconut milk (from the carton not cans) because I’ve found that it does not give a coconut taste to baked goods and I don’t really like the taste of almond milk in baked goods so really it’s whatever taste you prefer 🙂

  12. I love poppyseed and lemon cake! I’m convinced yours is insane! I love this beautiful and delicate icing on the top 🙂

  13. Megan says:

    This looks divine. One of my favorite sweet breads!!

  14. Erica D. says:

    I’m definitely going to have to steal some lemons from my neighbor’s tree for this!

  15. Sarah says:

    lemon anything is my fave. this looks so yummy!

  16. This is what I need for an afternoon treat with my tea! I am a sucker for any lemon dessert.

  17. Sylvie says:

    It looks fantastic, I’m always up for a slice of lemon poppyseed bread!

  18. AHHHH, I totally miss summer! This bread is just screaming sunshine!

  19. I miss summer too! This bread is totally bringing me back to warmer days!!

  20. This bread is perfect, Sharon! My mouth is seriously watering over this!

  21. This looks amazing!! One of my favorite muffin flavors, now a bread, yeah! Pinned!

  22. This looks so perfect, and GF as well!!!

  23. This look incredible! I can’t wait to try this!

  24. I’m always missing summer, especially in the middle of the very chilly days. This GF lemon poppyseed bread is just lovely and so bright!

  25. Raia says:

    Oh, that’s beautiful. My husband doesn’t like lemon stuff, so I’m going to have to make this and suffer through it all alone (’cause I’m definitely not sharing with my kids…). 🙂

  26. jules says:

    I’m a sucker for anything lemon (hahaha – that came out wrong – or maybe right?!), and this bread with your ooey gooey icing looks too good to be true, Sharon! Can’t wait to try it!

  27. It’s lovely! I love the coconut milk too, that’s a great addition!
    I made my first “lemon poppy seed” baked good a few weeks ago…MUFFINS! I just love poppy seeds, haha!

  28. Gorgeous loaf, Sharon. I would love a slice or two. I love lemon in winter too, a little bit of sunshine on a cold dreary day. Count me in!

  29. I absolutely love lemon poppyseed muffins but never thought to make them as a bread-genius!