Meyer Lemon Poppy Seed Bread
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5.0
6 reviews
Excellent
Meyer Lemon Poppy Seed Bread
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This gluten-free Meyer Lemon Poppy Seed bread is perfect for a weekend breakfast, brunch, or even dessert! If Meyer lemons aren't available, feel free to use a regular lemon instead.
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Ingredients
- 2 cups gluten-free all-purpose flour plus 2 tablespoons for dusting the pan
- ¾ cup white sugar (organic for vegan-friendly)
- 1 tablespoon baking powder see note
- ¾ teaspoon kosher salt
- 4 teaspoons poppy seeds
- 1 cup unsweetened almond milk or refrigerated coconut milk not the canned kind!
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract see note
- 1 tablespoon Meyer lemon zest
- ½ cup unsalted butter melted and cooled slightly, plus 1 tablespoon for greasing the pan
For the glaze (optional)
- 1 cup confectioners' sugar sifted if lumpy
- 4 teaspoons Meyer lemon juice
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Instructions
- Preheat the oven to 350°F. Butter and flour the bottom and sides of a 9 x 5-inch loaf pan, tapping out any excess flour.
- In a large bowl, combine the flour, sugar, baking powder, salt, and poppy seeds. Whisk until well-combined.
- In a medium sized mixing bowl, whisk together the milk, eggs, vanilla, and lemon zest.
- Pour the wet ingredients over the dry ingredients and add the melted butter. Gently fold with a silicone spatula until all of the ingredients are incorporated.
- Scrape the batter into the prepared pan, smoothing the top with the spatula.
- Bake, rotating the pan halfway through the cooking time, until the top is golden brown and a toothpick inserted in the center comes out clean, 50-55 minutes.
- Leave the bread in the pan and allow it to cool completely on a wire rack before glazing.
To glaze the bread:
- Whisk the confectioners' sugar and the lemon juice in a small bowl until completely combined and no lumps remain. If the mixture seems too thick you can add an additional teaspoon at a time of lemon juice to thin it out; you don't want it to be too thin or it will all drip off of the bread!
- Carefully remove the bread from the pan and place it back onto the cooling rack. Put paper towels or a plate underneath the rack to catch the drips. Pour the glaze evenly across the top of the bread and allow it to drizzle down the sides. Leave the bread undisturbed for 15-20 minutes for the glaze to set.
Notes
- Not all baking powders or vanilla extracts are gluten-free. I use Bob's Red Mill baking powder, but Clabber Girl and Rumford baking powders are also gluten-free. For the vanilla extracts, I use McCormick or Nielsen-Massey.
Nutrition Information
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Calories
2911kcal
(146%)
Carbohydrates
455g
(152%)
Protein
40g
(80%)
Fat
117g
(180%)
Saturated Fat
62g
(310%)
Polyunsaturated Fat
11g
Monounsaturated Fat
31g
Trans Fat
4g
Cholesterol
571mg
(190%)
Sodium
3486mg
(145%)
Potassium
290mg
(8%)
Fiber
28g
(112%)
Sugar
278g
(556%)
Vitamin A
3316IU
(66%)
Vitamin C
16mg
(18%)
Calcium
1423mg
(142%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 1large loaf (about 10 slices)
Amount Per Serving
Calories 2911 kcal
% Daily Value*
| Calories | 2911kcal | 146% |
| Carbohydrates | 455g | 152% |
| Protein | 40g | 80% |
| Fat | 117g | 180% |
| Saturated Fat | 62g | 310% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 4g | 200% |
| Cholesterol | 571mg | 190% |
| Sodium | 3486mg | 145% |
| Potassium | 290mg | 6% |
| Fiber | 28g | 112% |
| Sugar | 278g | 556% |
| Vitamin A | 3316IU | 66% |
| Vitamin C | 16mg | 18% |
| Calcium | 1423mg | 142% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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