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. Watch the video below to see how to make this easy paleo lemon poppyseed bread.

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, a spoonful of Nutella, or a slice of this paleo chocolate zucchini bread it HAS to happen.

Paleo Lemon Poppyseed Bread
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

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 gluten-free lemon poppyseed bread 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.

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.

There’s no dark/burnt looking interior.

No need for half a dozen eggs (super pet peeve of grain free baking).  

And no need for a special order off of Amazon for the ingredients.

Low Carb Lemon Poppyseed Bread

And so a new addiction is born with just a couple simple ingredients:

  • cashew meal 
  • coconut flour

Coconut flour is pretty much everywhere these days so you shouldn’t have any issue finding that.

If you can’t find cashew meal, simply buy some un-roasted, unsalted (aka plain) cashews and process them until finely ground in your food processor or high speed blender.

I love using my Vitamix for this.

This paleo lemon poppyseed bread is basically the antithesis of any chocolate treat but weirdly, I love it just as much.

Its bright and refreshing taste with the most perfectly moist yet fluffy crumb is baked good perfection!

And, the fact that it just happens to be totally grain-free is just an added bonus so everyone can enjoy a slice!

Looking for a muffin version of this bread? Try these gluten free lemon poppyseed muffins. I think you’ll love them too!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
4.35 from 26 votes

Paleo Lemon Poppyseed Bread

Servings: 10 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Lemon poppyseed loaf sliced.
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
  • 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 

For the Paleo Lemon Poppyseed Bread:

  • 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.
  • Combine the flours, baking powder, baking soda and salt in a large bowl.
  • Whisk together the eggs, coconut oil, honey, lemon juice, lemon zest and almond milk in another bowl.
  • Pour the wet ingredients into the dry and mix until just combined.
  • Add the poppyseeds and mix again until thoroughly distributed in the batter.
  • 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.
  • 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:

  • 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.
  • 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.
  • Once the bread is cooled completely, drizzle the glaze over the top of the bread and let it set.

Video

Nutrition

Serving: 1SERVINGCalories: 264kcalCarbohydrates: 22gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 9gCholesterol: 56mgSodium: 474mgFiber: 1gSugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American
TRIED THIS RECIPE?COMMENT + RATE BELOW!
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




64 Comments

  1. Like someone else, mine sagged in the middle where it never fully baked. The outside got nice and crispy and that part is tasty. Any tips? I’m at altitude so that might have something to do with it, or maybe I didn’t grind my cashews enough?

    1. Hi Jenny – Sorry you had trouble with it. I’m not at altitude and have no experience with baking at altitude so that *could* be an issue. If it never fully baked in the center I would just try baking a little longer and perhaps covering it with foil if the outside gets to crispy.

  2. Our household is allergic to tree nuts (cashews and almonds). Any idea if flaxseed meal or sunflower seed meal could sub for the cashew flour? Thank you!

    1. I haven’t tried those and unfortunately don’t have much experience baking with either as subs for flours. Typically, I would use flaxseed meal as a replacement for eggs but I’m not so sure of it as a replacement in a “flour” situation. Honestly, I’d just search for another poppyseed lemon bread recipe that might fit your needs better.

    1. There’s really not a great substitute for it. You can find it on Amazon or try another nut butter. I would not use regular butter.

    1. I haven’t tried baking this as a cake – I’m sure it would be fine with the ingredients listed but baking time would probably vary as a cake pan is thinner.