Lemon Poppy Seed Bread (Gluten Free Option)
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The Real Food Dietitians · by Ana Ankeny★ 4.8

Lemon Poppy Seed Bread (Gluten Free Option)

NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 8%
CARBS 39G60% OF CAL
1G FIBER24G OTHER14G TOTAL SUGAR
FAT 10G36% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light and tender lemon quick bread with poppy seeds and a bright lemon glaze. Can be made gluten-free and works for breakfast or dessert.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • Cooking spray
  • 3 eggs
  • ¾ cup plain or vanilla yogurt* (may substitute dairy-free yogurt)
  • ⅓ cup avocado oil (may substitute olive oil, melted butter or coconut oil)
  • 2 teaspoons pure vanilla extract
  • 2 cups gluten-free flour blend (270-295g) we use Bob’s Red Mill 1-1 Gluten-Free Flour Blend and King Arthur Gluten Free Measure for Measure Flour (may substitute unbleached all-purpose flour if gluten-free is not needed)
  • ½ cup cane sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 2 tablespoons lemon zest
  • ¼ cup lemon juice
  • 2 tablespoons poppy seeds
  • 1/4 cup powdered sugar
  • 2 teaspoons fresh squeezed lemon juice
  • Zest from 1/2 lemon
PREP
15M
SODIUM
157MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.