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!
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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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
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.
- 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.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 261Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 206mgCarbohydrates: 45gFiber: 1gSugar: 26gProtein: 4g