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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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- 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
Lemon Poppy Seed Almond Flour Bread (Grain-Free, Vegan)
Ingredients
- 2.5 cups almond flour, (not almond meal)
- 1/2 cup tapioca flour (see notes for options)
- 1/2 cup natural cane sugar
- 1.5 tablespoons poppy seeds
- 1.25 teaspoons baking soda
- 1/2 teaspoon salt
- 1.25 cups unsweetened applesauce
- 2 tablespoons finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
Instructions
- 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.
- 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.
- Transfer to a wire rack and cool completely in the baking pan before removing form the pan and slicing..
Notes
Nutrition
Can I leave out the sugar or use a banana instead?
Hi Natalia,
You could try, I think that could work (but keept in mind it will have some banana taste). Replace the applesauce with very ripe mashed banana (increase total amount to 1.75 cups, omit the sugar–sugar adds moisture and volume as well as sweetness, hence the need to add more banana mash). Let me know how it turns out! You could add a touch more lemon zest to up the lemon flavor.
Yes, I know the banana flavor would come through. Is the same true if I used all applesauce and no sugar? Another alternative is monkfruit sweetener but I know it is extremely sweet so what ration would you suggest? I’ve never used it before.
Hi Natalia,
If you are using all applesauce (were you thinking of replacing sugar with applesauce?) the bread would not be sweet at all, which is fine, but I do not know if that is what you are after. Mokkfruit, or a blend of monkfruit and erithrytol could work. I do not use them regularly in my baking, but the wonderful thing about this eggless, wheatless bread is you can taste the raw batter. So add enough of the sweetener to suit your taste (keep track of what you add so you will know next time 😉 ). You’ve got this!
Yep, no sugar and all applesauce. The monkfruit is REALLY sweet. I’ll taste as I go and figure it out. Thanks!
Sounds good, Natalia! 🙂
Hi Camilla! I love this recipe and over the years have adapted to also make muffins. It is Christmas Eve and I am making vanilla mini muffins that are an adaptation of this recipe. So I just wanted to stop and thank you for all the wonderful recipes you share with your followers. Thank you for all your effort.
Have a Merry Christmas!
June
Hello! I was curious if you think I could add an egg to this recipe to help it rise, as well as use maple syrup instead of the sugar?
I think that would work well, Iggy. If you add an egg, reduce the applesauce by 1/4 cup 🙂
So we boil the lemon and applesauce before adding?
Hi Morgan,
No, no boiling, just mix them in to make the batter
Swop almond fluor for oat. Two eggs, organic.
Skip the lemon IF you sant to leave out the lemon taste. Yummy.
Sounds like a great variation, Anna 🙂
Camilla, I made these today and they were delicious! Great taste and texture…very moist and so easy! I made muffins because they are usually easier, but next time I will make bread.
Thank you for sharing this wonderful recipe!
June
I am thrilled to hear it, June!!!
Fabulous recipe, Camilla. Delicious. This is so soft and moist.
I am thrilled to know that you like it, Keren! 🙂