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Meyer Lemon Poppy Seed Bread

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 1 large loaf (about 10 slices)
Calories: 2911 kcal
Course: Bread
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, and poppy seeds. Whisk until well-combined.
  3. In a medium sized mixing bowl, whisk together the milk, eggs, vanilla, and lemon zest.
  4. 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.
  5. Scrape the batter into the prepared pan, smoothing the top with the spatula.
  6. 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.
  7. Leave the bread in the pan and allow it to cool completely on a wire rack before glazing.
To glaze the bread:
    Cup of Yum
  1. 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!
  2. 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

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

% 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.