Paleo Lemon Poppyseed Bread

This paleo lemon poppyseed bread is incredibly moist and topped with a lemon glaze for a delicious grain free treat that’s great as an afternoon snack.

I’m pretty sure I have an addiction to chocolate.

Every afternoon, after I eat lunch, clean up and put the kitchen mess of the day away, I can only focus on one thing: chocolate. Whether it’s a piece of dark chocolate from my stash of bars in the pantry, a handful of chocolate chips from the bag or a spoonful of Nutella, it HAS to happen.

The problem, however, is once I eat whatever a respectable serving would be of any of those options, I eat more. And then some more and sometimes, even a little bit more. It’s like I can’t stop and I’m pretty sure it’s the closest (if not actually the real thing) I’ve ever been to having an addiction.

Paleo Lemon Poppyseed Bread

So in my brilliant mind the best way to get rid of this little afternoon sugar addiction is to just replace it with another.

Hi there, paleo lemon poppyseed bread.

{If you’re looking for other paleo breads check out this paleo almond zucchini bread, this almond coconut banana bread or, (one of my favorites) this pumpkin streusel bread}

Paleo Lemon Poppyseed Bread with Lemon Glaze

For as long as this remained on my kitchen counter, all chocolate cravings disappeared. I wouldn’t have thought lemon had such powers but this bread with it’s slightly tart, slightly sweet, super moist and oh, grain free-ness did.

WATCH THE VIDEO – How to make Paleo Lemon Poppyseed Bread:

I’ve never been so proud of a paleo baking experiment as I am with this loaf. It’s everything I want out of bread period, let alone paleo bread. No weird sinking in the middle or oddly small loaves. No dark/burnt looking interior. No need for half a dozen eggs (super pet peeve of grain free baking).  No need for a special order off Amazon for the ingredients.

Low Carb Lemon Poppyseed Bread

And so a new addiction is born…

Serves 8-10     adjust servings

Paleo Lemon Poppyseed Bread

Cook Time 40 min Prep Time
Preparation 10 min Cook Time
Total Time 50 mins Total Time

This paleo lemon poppyseed bread is made with cashew and coconut flours. It's incredibly moist and topped with a lemon glaze for a delicious grain free treat.

Ingredients

  • 1 1/2 cups cashew meal (I use Trader Joe's - see note for making your own)
  • 1/4 cup + 1 tablespoon coconut flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup honey
  • 1/2 cup fresh lemon juice
  • zest of 1 lemon
  • 1/2 cup almond milk
  • 1 tablespoon poppyseeds

For the glaze

  • juice of 1/2 a lemon
  • 1 tablespoon honey
  • 1 tablespoon almond milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coconut butter
  • 1/2 tablespoon coconut oil

Instructions

  1. Preheat oven to 360 degrees. (Yes, 360. I like a baking temperature between 350 and 375 for paleo baked goods) and grease a loaf pan.
  2. Combine the flours, baking powder, baking soda and salt in a large bowl.
  3. Whisk together the eggs, coconut oil, honey, lemon juice, lemon zest and almond milk in another bowl.
  4. Pour the wet ingredients into the dry and mix until just combined.
  5. Add the poppyseeds and mix again until thoroughly distributed in the batter.
  6. Pour into the greased loaf pan and bake for about 40 minutes until the middle is set and the top/edges start to turn golden brown.
  7. Remove the bread from the oven, let cool a few minutes in the pan before turning out onto a cooling rack to cool completely.

For the glaze:

  1. Combine all the ingredients in a small bowl. Heat just slightly in the microwave so that the coconut oil and coconut butter melt/soften enough to whisk everything together into a smooth mixture.
  2. Set aside and let cool back to room temperature, as it sits and cools it will thicken a bit. You can also set it in the fridge for a few minutes to speed the process up.
  3. Once the bread is cooled completely, drizzle the glaze over the top of the bread and let it set.

Recipe Notes

-You can make your own cashew flour/meal by processing plain (not roasted, not salted) cashews until flour-like consistency in a food processor or blender.

46 Comments

  1. SallyBR

    I intend to give your recipe a try – I don’t have gluten issues, and don’t follow any specific type of nutrition system, but I always enjoy stretching my horizons and experimenting with different types of flour in baking. For the most part, gluten free breads and muffins disappoint me in terms of texture, but with your endorsement of this recipe, I feel I need to give it a go.

    Also intend to look at the other one you recommend, the banana almond coconut bread… flavors I love!

    Reply
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  4. Rae

    Would substituting flax “eggs” for eggs work in this recipe? I would like to make it for a family gathering, however my niece has an egg allergy. If not flax “eggs,” are there any other egg substitute recommendations?

    Reply
    1. Running to the Kitchen Post author

      I haven’t tried it but would not recommend it. Paleo baking is temperamental enough as is. While flax eggs usually work fine in traditional recipes, I just don’t trust them replacing all the eggs in this due to the nut flours.

      Reply
    1. Running to the Kitchen Post author

      Yeah, I’m betting that would work. If you use the TJs almond meal, since it’s not blanched, the bread will probably turn out darker, just an FYI.

      Reply
          1. Running to the Kitchen Post author

            You can also make your own cashew flour by processing cashews in the food processor until fine.

          2. Randi

            I couldn’t find cashew flour either so I put one and a half cups of raw cashews in the food processor for about 30 seconds and used that. It Worked well. The bread turned out lovely, wonderful flavour! It is moist and dense and would well as a cake too.

    1. Running to the Kitchen Post author

      Curious…what about it didn’t turn out as good? The almond meal sub is probably going to be a recurring question so I’d love to know what the result was like.

      Reply
      1. Julia @ Swirls and Spice

        The texture was a bit too coarse with the almond meal. The batter seemed very wet after mixing. And the outside got quite a bit darker than your bread. Maybe if the almond meal/flour was more finely ground and/or I added a bit more coconut flour, the results would have been better.

        Reply
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  6. Jennifer

    This is THE GREATEST BREAD in history. I made one batch to give as a gift but it was too delish, so my hubby and I ate it all. I made another batch for brunch guests today and they adored it!! This bread is so moist and perfectly dense. Not too sweet, not too overpowering. Just perfect. I have been searching for the perfect cashew flour bread and found the best ANY FLOUR BREAD. I hope my overuse of caps properly conveys my excitement. I ran out of coconut oil so I used 1 tbsp coconut oil + 1 tbsp coconut butter + 2 tbsp olive oil. For the second batch I tried mandarins instead of lemons, which was also amazing. Give it a whirl! Thank you for this!

    Reply
  7. Hannah

    This looks soooo yummy!
    Is there anything I can use instead of coconut butter? I don’t have any! :/

    Reply
  8. Carrie

    So there’s someone else out there as addicted as I am!! I’ve worked my way up to 100% dark so there’s less guilt involved, but I can no longer wait until lunch. I typically start on my 1-1.5 ounce daily allowance after breakfast :) Can’t wait to try this bread. Looks delicious!

    Reply
  9. Tanya

    This looks amazing! Do you think I could easily sub almond flour for the cashew flour? Hubs is allergic to cashews but I’d love to try this recipe!

    Reply
  10. Laura

    Omg! It’s soooo good! It’s better than the Starbucks loaf! My family devoured it and now making a second loaf …maybe 3rd while I’m at it 😊. Thanks for sharing Gina!

    Reply
  11. Kitty

    I tried to make this for the first time and failed! The outer edge are getting burnt while the middle part sagged to the bottom and not cooked properly! This seems to happen to me a lot when I make paleo recipe and I have no idea what I did wrong. I followed the recipe as is. The only thing I changed was I used cow’s milk instead of almond milk. :(

    Reply
    1. Running to the Kitchen Post author

      No. Coconut flour can’t be substituted 1:1 with other flours, it’s very different and way more absorbent than other flours so the liquid to dry ratio is completely different.

      Reply
    1. Running to the Kitchen Post author

      I don’t. You can plug the recipe into any nutritional calculator online though to get that information if you need it.

      Reply

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