Gluten-Free Lemon Poppy Seed Bread

This Gluten-Free Lemon Poppy Seed Bread is perfectly moist, soft, bursting with lemon and sprinkled with poppy seeds! Delicious with or without the bright Lemon Glaze, this easy quick bread is perfect for breakfast, snack or dessert!

Gluten-Free Lemon Poppy Seed Bread with lemon glaze easy recipe
Gluten-Free Lemon Poppy Seed Bread

Easy Recipe for the Best Gluten-Free Lemon Poppy Seed Bread!

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So excited for you to try this Gluten-Free Lemon Poppy Seed Bread…. with (or without)  lemon glaze!

We literally can’t get enough of it!

It is has an amazing soft & fluffy texture that seems to get moister over time instead of drying out.

It has the best lemon flavor, and of course, just the right amount of poppy seeds!

Gluten-Free Lemon Poppy Seed Bread with lemon glaze easy recipe

Best part is it is an EASY gluten-free baking recipe!

So let’s make it!

All you need is:

butter or dairy-free butter

sugar

lemon juice

lemon zest

lemon extract

vanilla extract

eggs

sour cream

gluten-free all purpose flour (we use GF Jules – affiliate link)

baking powder

baking soda

salt

poppy seeds

Gluten-Free Lemon Poppy Seed Bread with lemon glaze easy recipe

As an aside, you may have noticed that we are affiliate for GFJules.  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-Free Lemon Poppy Seed Bread…

It comes together super quickly! (hence this is also called a quick bread!)

  • First you mix the butter and sugar very well until “creamed” or very well combined and light & fluffy, about 1- 2 minutes.
  • While that is mixing, combine the flour, baking powder, baking soda and salt in a small bowl with a whisk or pastry cutter. You might be tempted to skip this but with gluten-free baking especially, it not only combines the ingredients but makes the flour finer which helps give the bread its great texture.
  • Next mix in the eggs. Then vanilla extract, lemon extract, lemon juice and lemon zest. At this point, the bread smells amazing already!
  • Then alternately mix in the flour mix and sour cream, until both are fully mixed in and well combined.

The batter is thick but luscious and spreads easily into a prepared baking pan.

Gluten-Free Lemon Poppy Seed Bread with lemon glaze easy recipe

And bake!

As with all gluten-free baking, check after about 35 minutes, and cover so that the top doesn’t get too golden while the center bakes.

Then let cool in the pan, then move to a baking rack to cool completely before adding glaze.

Now it’s time for the Lemon Glaze…

I have made this multiple times before sharing here and full disclosure, my family loves this lemon poppy seed bread so much, they eat it plain!

It has an amazing soft & fluffy texture that seems to get moister over time instead of drying out. And it has the best lemon flavor!

But I love the glaze and the lemon glaze takes it to the next level, so let’s make it!

The glaze is simply confectioner or powdered sugar and lemon juice…depending on how much lemon juice you use, the glaze will be thinner/ more translucent or thicker/ whiter.

Either way, it is perfectly sweet and tart!

Simply mix or whisk the two ingredients together, then pour the glaze and use a spoon to spread it over the entire lemon loaf.

Pro-tip: before glazing, place the bread on a drying rack and place wax paper underneath it to catch the glaze that “falls off”, especially if using a lighter glaze.

Another Pro-Tip: If you decide you want to freeze half of it, freeze before putting on the glaze. Then glaze after de-thawing.

Let set and slice into it!

It slices beautifully and tastes amazing!

Gluten-Free Lemon Poppy Seed Bread with lemon glaze easy recipe

And the texture is so soft and moist! No one will believe it’s gluten-free!

Want a slice?

Gluten-Free Lemon Poppy Seed Bread with lemon glaze easy recipe

Hope you love it as much as we do!

For more breads and muffins, click here.

Other lemon treats you may love:

Gluten-Free Lemon Thyme Zucchini Loaf

Gluten-Free Lemon Blueberry Bread

Gluten-Free Lemon Bundt Cake

Soft Baked Lemon Poppy Seed Cookies

Lemony Cheesecake Squares with Raspberry Swirl

PIN it!

Gluten-Free Lemon Poppy Seed Bread with lemon glaze easy recipe

Scroll down for recipe and leave a rating/ comment if you love it!

 

Recipe

 

Gluten-Free Lemon Poppy Seed Bread with lemon glaze easy recipe
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5 from 1 vote

Gluten-Free Lemon Poppy Seed Bread

This Gluten-Free Lemon Poppy Seed Bread is perfectly moist, soft, bursting with lemon and sprinkled with poppy seeds! Delicious with or without the bright Lemon Glaze, this easy quick bread is perfect for breakfast, snack or dessert!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack, Bread
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free, Gluten-free Vegetarian
Keyword: gluten-free lemon poppy seed bread recipe, gluten-free lemon poppy seed loaf recipe, gluten-free quick bread, gluten-free easy baking recipe
Servings: 1 loaf
Author: Healthy Gluten-free Family

Equipment

  • 1 10 inch loaf pan

Ingredients

Lemon Poppy Seed Bread

  • ½ cup salted butter or dairy-free butter, softened to room temperature
  • 1 cup cane sugar
  • 2 large eggs, room temperature ideally
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest, packed
  • 2 cups gluten-free all purpose flour with xanthan gum we use GFJules (affiliate link)
  • teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds* *can use up to 1 1/2 tablespoons though my family prefers just 1
  • 8 oz sour cream or dairy free sour cream approximately 1 cup

Lemon Glaze

  • cup powdered (confectioner's) sugar
  • 2-3 tablespoons fresh lemon juice

Instructions

Lemon Poppy Seed Bread

  • Preheat oven to 350 degrees F an grease and flour a 10 inch loaf pan.
  • In a large mixing bowl, add butter and sugar and beat until creamed (well combined and fluffy), about 1-2 minutes.
  • While the butter and sugar mix, combine flour, baking powder, baking soda, salt and poppy seeds in a small bowl using a whisk or pastry cutter. Set aside.
  • To the butter/sugar mixture, add eggs, one at a time, mixing well.
  • Add vanilla extract, lemon extract, lemon zest and lemon juice, and mix to combine.
  • Alternately mix in flour mix and sour cream, stopping to scrape down the sides and making sure it is well combined. (start with 1/2 of the flour mix, then 1/2 the sour cream, then remaining flour and 2nd half sour cream).
  • The batter will be smooth and thick so pour or spoon into your prepared baking pan. Spread evenly.
  • Bake 45 minutes or until toothpick comes out of the center clean, checking at 35 minutes to loosely cover with foil so that top doesn't over brown while center cooks.
  • Let cool in pan for 15 -20 minutes, then remove from pan and cool completely on baking rack

Lemon Glaze

  • Using your mixer again, or in a small bowl, stir together 2-3 tablespoons* lemon juice and powdered sugar until well combined. It will seem thick at first but keep stirring and it thins out quickly. *2 Tablespoons will give a "whiter" glaze; 3 tablespoons a more translucent one.
  • When bread is fully cooled, pour glaze over the bread using a spoon to spread evenly. Pro Tip: before adding glaze, place the bread on baking rack with wax paper underneath the rack-- the wax paper will collect any excess glaze.
  • Let glaze set, slice and enjoy!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

2 thoughts on “Gluten-Free Lemon Poppy Seed Bread

  1. 5 stars
    This bread has the best texture and flavor! You hardly need the glaze – in fact my kids preferred it without the glaze. Thank you for another winner!

    I didn’t see a measurement for the powdered sugar here, so I just used 1/4 cup and it seemed to work out fine.

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