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two slices lemon poppyseed bread on plate with gold fork.

Nourishing Lemon Poppyseed Bread (with Greek yogurt!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 minutes
  • Cook Time: 38 minutes
  • Total Time: 48 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

Gorgeous Healthy Lemon Poppyseed Bread made with almond and oat flour, fresh lemon, Greek yogurt, and sweetened naturally with maple syrup for a supremely moist loaf. Since perfecting this recipe, we can't stop making it! It's a delightful (and kid-friendly!) breakfast, snack or dessert that's gluten free, too. 


Ingredients

Units Scale

For the bread:

  • 3/4 cup plain Greek yogurt
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 2 tbsp oil (I used avocado oil)
  • 2 tbsp fresh lemon juice
  • Zest of 2 large lemons*
  • 1 1/4 cups packed almond flour (163g)
  • 1 1/4 cups oat flour* (124g)
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 4 tsp poppy seeds

For the glaze:

  • 1/3 cup powdered sugar
  • 1 tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350F. Line a 9x5inch loaf pan with parchment paper or grease well with cooking spray.
  2. Place yogurt, eggs, maple syrup, oil, lemon juice, and lemon zest (be sure to rinse lemons before zesting) in a large mixing bowl. Whisk until smooth.
  3. Add almond flour, oat flour, baking soda, salt, and poppy seeds. Use a wooden spoon to mix just until combined. It will be a thick batter. Spoon into prepared pan.
  4. Bake for 35-40 minutes, or until a knife comes out clean.
  5. Meanwhile, whisk powdered sugar and lemon juice in a small bowl until smooth and no lumps remain. For a thicker glaze, you can add 1-2 tbsp more powdered sugar.
  6. Let bread cool in pan for 10 minutes then carefully remove from pan and transfer to a wire rack to cool completely. Once bread is cool, drizzle glaze on top with a spoon. Slice and enjoy!

Notes

  • *about 1 tbsp lemon zest. You'll need 2 large lemons total for this recipe.
  • Vegan: Use a thick, dairy-free yogurt like Siggi's plant-based plain and flax eggs (2 tbsp ground flax whisked with 1/3 cup warm water, set aside to thicken for 5 minutes).
  • Other flours (like all purpose) will not work in this recipe.
  • The sugar in the bread and glaze together make this perfectly sweet. I don't recommend skipping the glaze! If you do, I'd suggest increasing the maple syrup in the bread to 1/2 cup.