Meyer lemons are a special fruit – they’re like a cross between a lemon and a mandarin orange. Get this seasonal fruit before it’s gone and make this Gluten Free Meyer Lemon Bread!
Gluten Free Meyer Lemon Bread
Before this year, I had never had or made anything with a meyer lemon. I’ve seen recipes for them all over the internet (hello, Pinterest) and have been wanting to experiment with them forever. I honestly don’t see them often at the store (maybe I don’t look hard enough?) so when I actually spotted some a month ago, I snapped them up and started dreaming up what I’d make with them.
I thought about making some meyer lemon curd but I had just made some paleo lemon curd and wanted something different so I thought, why not a bread? And yes, I know I make a lot of quick breads, I’ve never made a gluten free meyer lemon bread… different enough.
Plus, you really can’t go wrong with too many bread options. I mean, it’s completely normal to have 5 different kinds of quick bread in your freezer at any given time, right? It sure does make breakfast options easy and you’ve always got something to bring to brunch.
This gluten free meyer lemon bread is similar to my lemon poppyseed bread, I pretty much based this recipe off of that one. Since meyer lemons aren’t as pungent and tart as regular lemons, this has a very slight citrus flavor that plays so nicely with the sweetness of the bread and glaze. It’s subtle so if you’re looking for even more citrus flavor, try adding a little more juice in place of some of the milk.
I also used a bit of the meyer lemon juice in the glaze for even more flavor. The glaze WILL set up and dry like most glazes, I just didn’t take the time to let it do that. I chose to slice and photograph very shortly after pouring the glaze over it. Patience has never been one of my best traits. Whatever.
In other news, What The Fork Food Blog, aka me, celebrated it’s 2nd blog birthday! Last year I think I dubbed it a birthdaversary (birthday/anniversary). You remember what birthdaversaries around here call for, right?
Yep, presents! Well, giveaways. So today my friends at Le Creuset are letting me give away one of their signature saucepans. Not only that, but it’s one of their new colors – Hibiscus. It’s oh, so pretty. Literally, pretty in pink (my fave). You can enter the giveaway through the giveaway form below the recipe.
Thank you for making it a great 2 years here at What The Fork Food Blog! Good Luck!
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Gluten Free Meyer Lemon Bread
Ingredients
For the Bread:
- 1 cup 195 g granulated sugar
- zest from 1 Meyer lemon
- 2 cups gluten free flour blend see note 1
- 1/2 teaspoon xanthan gum see note 2
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs room temperature
- 3/4 cup 180 ml unsweetened coconut milk beverage(or milk of choice)
- 2 Tablespoons 30 ml Meyer lemon juice
- 1/3 cup 80 ml avocado oil (or vegetable/canola oil)
- 1 tsp 5 ml vanilla extract
For the Glaze:
- 1 cup 132 g powdered sugar
- Zest from 1 Meyer lemon
- 1 Tablespoon 15 ml Meyer lemon juice
Instructions
To make the bread:
- Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray and line it with parchment paper.
- Add the granulated sugar and Meyer lemon zest to a large bowl. Rub the zest into the sugar to help release the natural oils.
- Add the gluten free flour, xanthan gum, baking powder, baking soda, and salt. Whisk together to combine then set aside.
- In a medium bowl, beat the eggs. Whisk in the coconut milk, Meyer lemon juice, oil, and vanilla extract.
- Pour into the dry ingredients and stir until combined, then transfer the batter into the prepared baking pan.
- Bake at 350 degrees for 50-60 minutes or until a cake tester comes out clean.
- Cool in the pan for 30 minutes then remove it from the pan and cool completely on a wire rack before glazing.
To make the glaze:
- Stir the powdered sugar, Meyer lemon zest, and Meyer lemon juice, together until it's smooth and thin enough to drizzle. Add a little coconut milk or water (1 teaspoon at a time) to thin out he glaze if needed.
- Pour the glaze over the bread and let it set before serving.
Notes
- I use my Nightshade Free Gluten Free Flour Blend in this bread (260 g). However, you can use a 1:1 gluten free baking flour (such as Bob's Red Mill 1:1, 285 g) and omit the xanthan gum called for in the recipe.
- The flour blend I use contains Arrowroot. When baking with Arrowroot and acid, less xanthan gum is required. If your flour blend does not have Arrowroot, use 1 teaspoon of xanthan gum instead of 1/2 teaspoon.
- This bread can be frozen with the glaze on it. Just slice it, freeze the slices on a baking sheet, and then store them in a freezer bag/container with parchment paper between layers.
- You can also freeze the bread whole before it's glazed. Just thaw completely before glazing.
- This bread can also be baked in an 8x4 inch pan if that's what you have.
- This recipe can also be found in my cookbook, The Gluten Free Quick Breads Cookbook.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Le Creuset Signature Saucepan in Hibiscus
This is a FABULOUS recipe. I was given some Meyer lemons and not sure what to do with them so I found your recipe online. I’m making the Meyer lemon bread for the second time. My husband, who is a picky eater and never eats my GF food, absolutely loved it! I struggle to make foods that fit my allergies and this recipe fits and tastes amazing! Thank you so much for developing the recipes.
Thanks so much Jeannette!
I believe this is the second time I’ve made this, and it is delicious! The first time I used your mix and used the last of my Meyer lemons and Bob’s Red Mill 1 to 1 gluten free flour this time. It’s just so easy and comes out perfectly. Thank you for such a good recipe!
Hi I’m just wondering if regular lemons would work in this recipe?
@Shay, My kids like to eat lemons plain. Is it just a sour reason to not use regular or will they not work?
You can use this recipe instead if you’re using regular lemons: https://www.whattheforkfoodblog.com/2017/04/02/gluten-free-lemon-squares/
It’s pretty much the same but has a little bit more sugar to make up for the tartness in regular lemons 🙂
Hello. Planning on making this today, but can we use Meyer lemon olive oil instead of avocado/canola oil? Thanks.
I’m sure that would work fine and add fantastic flavor 🙂
This recipe is absolutely amazing!! I baked the loaf for 40 minutes instead of the 50-60. I am honestly blown away by how pretty, delicious, and moist this turned out. It’s now in my go-to list for desserts to bring to events. It’s so light and leaves a very pleasant fresh lemony aftertaste that makes you want to go back for more. Thank you for sharing this!!
Thanks Kristy!
Made this after visiting Starbucks and wishing we could have a piece of their lemon loaf cake. This was better!! We did not even ice it – just enjoyed the cake and the entire family loved it. The loaf looked really pretty and it made maybe 10 servings with the way we cut it. Will make again when we have visitors as it would be good as a dessert or during the day with coffee/tea. We used the King Arthur flour mix that already has xanthan gum so did not add any additional. Thank you for the wonderful recipe.
Thank you for the feedback Quinn, I’m so glad you enjoyed it! It’s one of our favorites 🙂
OH MY GOODNESS this was delicious! I have to admit I was anxious as i watched it bake and it looked wet and almost sinking but once it was done and glazed it was just amazing! Thank you for all of your wonderful recipes!
Thanks Sarah!
I love Lemon Bread and this one looks delicious. Along with being e free and dairy free, I have to be egg free due to an allergy. Ya what a whammy! Do you think a flax egg would work in this recipe? Thanks for your help
Hi Pat, I haven’t tried this with a flax egg, but if you do let me know how it works out for you 🙂
I don’t normally leave reviews, but my 7 yr old son made this recipe (with me giving some pointers) today. We didn’t need the x gum for our gluten free flour blend and didn’t have meringue, but this turned out outstanding. All four kids gobbled it up! It would be perfect at a bridal or baby shower.
Thanks so much for the feedback Kelly! That’s so awesome your 7yo is already baking! This bread will be one of the breads in my upcoming quick breads cookbook, it’ll be available in April so keep your eyes out!
It’ll be 75 recipes with 70 of them being brand new 🙂
Awesome recipe!! I live in California and have a 54 year old Meyer lemon tree which is 15 feet tall. The lemons are so amazing my son drives down from Portland to pick some and brings them back to family! Other family and friends close by do the same. 🙂
That is really amazing! That sounds so delicious having those lemons so readily available. I love stories like this and how food brings people together!
Absolutely delicious and moist. The perfect balance of lemon flavor. My daughter and I are going gluten & dairy free. Hubby isn’t and he loved it too. We didn’t even have a chance to put glaze on and we still are gobbling it up. Keeps it light & fresh.
Thanks for the feedback Gigi! I often skip the glaze too and save that for special occasions 🙂
I am just learning about gluten free. I am not GF, however want to make recipes for friends who are. So, I have the ingredients for this lemon recipe, what about eggs? Is there such a thing as gf eggs? Do I have to use them if there is? I am in Canada and have never heard of meyer lemons so I’m using regular lemons.
Hi Sharon – LOVE your name ?
First of all, what a thoughtful friend you are to bake this for your gf friends! Second, eggs are gluten free so no need to worry about that 🙂
Let me know if you have any other questions!
Hi, I do so want to make this gorgeous loaf. I only use Pamela’s Bake Mixes and wondering if her all purpose flour blend would be fine to use. The ingredient list is:
Ingredients:
Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran.
Thank you
I like Pamela’s flour mix and the recipes that I’ve tried with it have turned out well. You can omit the xanthan gum I called for since that blend already contains it.
It says in recipe that this can be made with anykind of milk. Do you think buttermilk would work, or would it be too strong of a flavor and possibly too thick?
I think buttermilk would be ok, though I’m not 100% positive as I haven’t tried it.
I really like lemon bread and have friends who are gluten free, I shall have to try this recipe for them.
Looks delicious! By the way, they are Meyer lemons, not meyer lemons.
This bread looks amazing! That frosting dripping down the sides is calling my name!!!
This bread is so beautiful! I just love the glaze running over the slices!
Happy Blogiversary Sharon!
Made this recipe today exactly as is. So delicious. My daughter loves all things lemon.Even my hubby who is the only one in our home who is not gluten free loved it. Thanks for the recipe
Was this batter thick for you? I have a loaf baking, followed directions, and it went into the pan like a heavy bar dough, not a light lemon loaf dough. Odd.
This batter shouldn’t be super thick. Does your gluten free flour blend contain xanthan gum? If so, did you also add the amount called for in the recipe?
So glad you loved it, it really is seriously delicious 🙂
Thanks for taking the time to comment on how it came out!
LOVE THIS! But then again – I love everything Lemon! 🙂
This looks incredible! I love Meyer lemons so much, their flavor is amazing. Your bread is so pretty, and that lemon glaze!!! Swoon.
Drooling over this bread! Love that glaze! YUM!!
I love lemon bread! This sounds like a delicious one to make for the recipe!
My Mom was famous for her lemon cake, so I love lemon desserts and this one looks delicious.
This bread looks delicious! I love lemon! I’m not gluten free but often host parties and like to have a delicious supply of gluten free recipes available to make for my guests. I love they’d all love this!
Meyer lemons are one of my favorite seasonal fruits… and this bread just seals the deal! So yummy 🙂 Great giveaway too!
I can’t stop looking at all of that yummy glaze on this cake. Looks so good!
love, love, love meyer lemons! will be making this tomorrow!
Beautiful. If it’s not technically called a cake you can get away with eating it for any meal of the day, right? 😉
Meyer lemons are a game changer! This is such a lovely spring bread!
I just bought 2 more bags of them at the store today – gotta get them while I still can! haha