Lemon Poppy Seed Almond Flour Bread (Grain-Free, Vegan)

5 from 4 votes

Lemon Poppy Seed Almond Flour Bread (Grain-Free, Vegan)

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

Prep Time5

Cook Time48

Total Time53

Course: Bread

Cuisine: American

Keyword: oil-free vegan almond flour bread, oil-free vegan bread, oil-free vegan gluten-free grain-free almond flour bread, oil-free vegan gluten-free grain-free lemon loaf, oil-free vegan gluten-free grain-free lemon muffins, oil-free vegan grain-free bread, oil-free vegan lemon loaf, plant-based, wfobno, wfpb, wfpb recipe, wfpbno bread, wfpbno recipe

Servings: large loaf (about 12 slices)

Author: Camilla

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

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line a 9x5-inch (22.5x12.5 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.
Transfer to a wire rack and cool completely in the baking pan before removing form the pan and slicing..

Notes

Tip: Do not fret if the center of the bread sinks slightly after baking; it is very common with egg-free breads. Just be sure to bake until the toothpick comes out with only moist crumbs attached. The bread will be completely baked at this point, regardless of any subsequent sinking.

Storage: 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.

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

Muffin Variation: 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.

Tip: Note that I have not tested this with almond meal, only blanched almond flour.

Nutrition