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
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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
- Preheat oven to 350F. Line a 9x5inch loaf pan with parchment paper or grease well with cooking spray.
- 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.
- 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.
- Bake for 35-40 minutes, or until a knife comes out clean.
- 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.
- 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). Readers have also replaced eggs with 1/2 cup applesauce, see comments!
- 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.