Lemon Poppyseed Almond Flour Bread (V, GF, Oil-Free)

Moist, lightly sweet, and lemon poppyseed almond flour bread! It is naturally grain-free, vegan, oil-free and made in 1 bowl (with ease!).

Hello and Happy Friday, everyone!

This week has been bittersweet. I love being able to spend more time with my son during the summer, but I am looking forward to the return to schedules and routines. As a result, this week has been a mish-mash of final fun (pool, board games, goofing around) and frenzied prep (school supplies, cleaning, sorting through clothes that are suddenly too short).

Admittedly, that sweet spot between goofy and frenzied is one of my favorite places. When I’m in it, I inevitably want to bake. I’ve been filling the freezer with quick and easy baked goods for the first few weeks of school, and this lemon poppy seed almond flour bread is a fast favorite.

The bread is a breeze to make, but it is the intense lemon flavor and moist texture that what will prompt you to put this on your regular baking rotation.

Recipe Benefits

Here are some of the specs for this nourishing bread:

• Grain-free
• Vegan
• Oil-free
• Gluten-free
• Made in one bowl

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

• almond flour (not almond meal)
• tapioca flour
• natural cane sugar
• poppy seeds
• baking soda
• salt
• unsweetened applesauce
• finely grated lemon zest
• freshly squeezed lemon juice

How to Make the Oil-Free Vegan Lemon Poppyseed Bread

Note that the complete directions are also in the recipe card below.

• Preheat oven to 350F (180C).
• Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper. Spray or lightly oil the paper.
• In a large bowl, whisk the almond flour, tapioca starch, sugar, poppy seeds, baking soda, and salt.
• Add the applesauce, lemon zest and lemon juice to bowl, stirring until blended.
• Transfer batter to prepared pan, smoothing the top.
• Bake in the preheated oven for 42 to 48 minutes until golden brown and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.

Keep in mind that, like many vegan, grain-free breads, this otherwise perfect loaf may sink slightly after cooling. It should be minor, at most. So long as the bread passes the toothpick test for doneness, as described in the recipe, the bread will be evenly baked, even if some minimal sinking occurs.

Alternatively, you can avoid any sinking by making the bread into muffins. Both slices and muffins are handy–literally and figuratively!–for busy mornings on the run, or post-run.

FAQ

How Should I Store the Bread?

Store the cooled bread in an airtight container at room temperature for two days, the refrigerator for 1 week or the freezer for up to 6 months.

What Can I Use in Place of Tapioca Flour?

An equal amount of cornstarch, arrowroot or potato starch can be used in place of the tapioca flour.

How Can I Make the Bread into Muffins?

To make muffins instead of bread, divide the batter evenly between 12 cups (lined with paper or foil liners) of a standard size muffin tin. Bake in a preheated 350F for 15 to 20 minutes until golden brown and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.

Related Recipes

• Vegan Gluten-Free Oat Gingerbread (oil-free)
• Oil-Free Vegan Buckwheat Banana Bread (GF)
• Oil-Free Vegan Buckwheat Pumpkin Bread (GF)
• Vegan Chickpea Flour Banana Bread (GF, oil-free)
• Flourless Lemon Blueberry Blender Muffins (gluten-free)