Servings: 1 Loaf
Gluten Free Lemon Poppy Seed Bread with Honey-Lemon Glaze
Zesty Gluten Free Lemon Poppy Seed Bread with Honey-Lemon Glaze is a marvelously moist loaf!
Equipment
Ingredients
Gluten-Free Lemon Poppy Seed Bread
- 3 eggs
- 3/4 cup full-fat coconut milk
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- 2 cups oat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 2 Tbsp lemon zest
- 1/2 teaspoon sea salt
- 1.5 tablespoons poppy seeds
Honey-Lemon Glaze:
- 1 cup full-fat coconut milk
- 2 tablespoons honey
- ½ teaspoon lemon zest
- Pinch kosher salt
Instructions
To Prepare the Gluten-Free Lemon Poppy Seed Bread:
- Preheat the oven to 350 degrees F. Lightly oil a bread loaf pan.
- Add all of the ingredients for the lemon poppy seed bread to a blender except for the poppy seeds. Blend just until smooth and well-combined. Stir in the poppy seeds.
- Pour the batter into the prepared loaf pan and place on the center rack in the oven. Bake for 50 to 65 minutes, or until bread tests clean.
- While the bread is baking, prepare the honey-lemon glaze (see instructions below).
- Once bread has finished baking, allow it to cool for 30 minutes before turning it out onto a cutting board.
- Drizzle the honey-lemon glaze on top and serve thick pieces!
To Make the Honey-Lemon Glaze:
- Add the coconut milk to a saucepan and heat to medium. Bring the coconut milk to a gentle boil and continue to allow it to boil gently (adjusting the heat as necessary), whisking frequently for about 30 minutes or until very thick and creamy.
- Add the honey, zest, and salt and stir well. Remove from heat and set aside. The glaze will thicken as it sits.
- Pour the glaze over the bread and serve in large hunks of poppy lovin.
Nutrition
Serving: 1Slice (of 8), Calories: 271kcal, Carbohydrates: 40g, Protein: 7g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 77mg, Sodium: 439mg, Fiber: 2g, Sugar: 15g