Healthy Lemon Poppy Seed Bread

Name: Healthy Lemon Poppy Seed Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: Wet Ingredients:; ½ cup (113g) plain or vanilla greek yogurt (or sub plant based yogurt of choice such as almond or coconut yogurt); 2 eggs; ⅓ cup (112g) honey; Zest from 2 lemons; 2 tablespoons fresh lemon juice; ½ teaspoon almond extract; Dry Ingredients:; 1 cup (92g) oat flour, gluten free if desired; 1 cup (112g) packed blanched fine almond flour; 1 tablespoon poppyseeds (or sub chia seeds); ¾ teaspoon baking soda; ¼ teaspoon salt; FOR THE GLAZE:; ½ cup (57g) powdered sugar; 1-2 tablespoons fresh lemon juice; Optional: 1/4 teaspoon almond extract

User Reviews

5.0

318 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8 servings
Calories
258 kcal
Course
Breakfast, Snacks
Cuisine
American

Healthy Lemon Poppy Seed Bread

Stella Guerrero

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Amazing healthy lemon poppy seed bread made with a mix of oat and almond flour and naturally sweetened with honey. This easy gluten free lemon poppy seed bread has a boost of protein from greek yogurt and is made in one bowl for an easy, healthy breakfast or snack!

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Ingredients

Servings

Wet Ingredients:
½ cup (113g) plain or vanilla greek yogurt (or sub plant based yogurt of choice such as almond or coconut yogurt)
2 eggs
⅓ cup (112g) honey
Zest from 2 lemons
2 tablespoons fresh lemon juice
½ teaspoon almond extract
Dry Ingredients:
1 cup (92g) oat flour, gluten free if desired
1 cup (112g) packed blanched fine almond flour
1 tablespoon poppyseeds (or sub chia seeds)
¾ teaspoon baking soda
¼ teaspoon salt
FOR THE GLAZE:
½ cup (57g) powdered sugar
1-2 tablespoons fresh lemon juice
Optional: 1/4 teaspoon almond extract

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Instructions

Preheat the oven to 350 degrees F. Line an 8 x 4 loaf pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
In a large bowl, whisk together the following ingredients until well combined: yogurt, eggs, honey, lemon zest, lemon juice and almond extract.
Add dry ingredients to the bowl: oat flour, almond flour, poppyseeds, baking soda and salt; mixing with a wooden spoon until well combined. pour into prepared loaf pan. bake for 35-45 minutes until a toothpick comes out clean. Cool bread in pan for 5 mins then remove and transfer to a wire rack; allow bread to cool completely before adding the glaze.
Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if it is too thick (start with a teaspoon at a time). Glaze should be somewhat thick. Pour over bread and spread with a spoon if necessary. Top with a little extra lemon zest if you have any for a pretty effect. Cut bread into 8 slices and enjoy!

Notes

To make dairy free: I suggest using a dairy free yogurt such as siggi's plant based yogurt. You can use any flavor you'd like!
A note on subs: If you don't have oat flour, I think regular flour or 1:1 gf flour would work well. Please do not sub another flour for the almond flour. The almond flour contains moisture and fat which helps give the bread proper flavor and texture.
This recipe is great with or without the glaze!

Nutrition Information

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Serving 1slice Calories 258cal (13%) Carbohydrates 39.9g (13%) Protein 7.2g (14%) Fat 9.5g (15%) Saturated Fat 0.8g (4%) Fiber 2.6g (10%) Sugar 24.5g (49%)