Lemon Poppy Seed Bread ~ Gluten Free/Vegan

by Holly | Clean Eating Recipes, Essential Oils - Recipes, Food and Beverage Recipes, Spring

Lemon poppy seed bread is my all time favorite spring treat. Now that I’m gluten free, sugar free, and vegan, queue the sad face for not being able to enjoy it. Until I whipped up some magic so that I could… and you can too!

What does a sugar free, gluten free, and vegan lemon poppy seed bread taste like? I will be honest with you, it’s a different taste than the normal recipe you are probably used to. It’s still absolutely delicious and I don’t miss any of the sinful goodness that was left out. It’s a little thicker and grainier due to the gluten free flour, and it’s obviously not sweet at all. But still a winner and when you combine a great taste with a treat that isn’t bad for you – winning all around!

You really want the zest and juice from two lemons. Don’t settle for a substitute. The Lemon Essential Oil exemplifies the light flavor of the lemon so that you can really taste it and enjoy it without the sugar. If you NEED to add sugar, go ahead and add 1-2 TBSP or no more than 1/4 cup to the recipe (or a little Stevia). I’m not telling you that you can’t have sugar… I’m just sharing how I’ve been able to start enjoying food without it.

What and How to Substitute for Your Taste

If you want to substitute regular flour instead of the gluten free flour, you can do that easy enough. And if you prefer to add eggs instead of the ENERG-E Egg Replacer + water “vegan egg” you can add two eggs instead. The almond milk is a substitute for the traditional sour cream that most recipes have. This keeps it vegan, but if you don’t care about it being vegan, you could also substitute the same quantity of plain Greek yogurt, like Chobani if you prefer. Speaking of, I’m a “health” vegan rather than an “animal rights” vegan so I do still use honey. Feel free to substitute your own sweetener if you choose.

Hubby and I agreed that it is best served warm with a drizzle of honey or vegan (or regular) butter on it.

Recipe

Click on the recipe card to take you to a new page for a printable version.

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Love, hugs, and no more sad face.

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28 Comments

Linda Bradshaw on April 8, 2015 at 12:51 pm

I would like to try this. It looks good and I have not tried anything like it yet.
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- Holly on April 13, 2015 at 8:40 am
  
  Hi Linda – It’s a healthier alternative and it’s not sweet, but I do love the mild lemony taste! And without guilt!!! Hugs, Holly
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Jessie on April 8, 2015 at 1:59 pm

Lemon poppy seed muffins from Costco bakery were my FAVORITE indulgence several years ago before I also learned to make several dietary and lifestyle changes. I am super excited about this recipe and will try it soon. Thank you for figuring this out and sharing it. 🙂
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- Holly on April 13, 2015 at 8:43 am
  
  Hi Jessie – I could eat my weight in lemon poppy seed bread or muffins in the spring. I hope you enjoy the healthy alternative. Thanks for stopping by! Hugs, Holly
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Aimee on April 9, 2015 at 11:00 am

I love Lemon Poppy seed bread. I’ve never seen a gluten free variation before, so I’m excited to give it a try. Pinning it! 🙂
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- Holly on April 13, 2015 at 8:47 am
  
  Hi Aimee – Thanks so much for stopping by to say hello and also for pinning! Hope you enjoy the healthier and GF version. Hugs, Holly
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Michele on April 10, 2015 at 12:03 am

YUM! LOVE lemon cake or bread. Gotta try this! Pinned
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- Holly on April 13, 2015 at 9:01 am
  
  Hi Michele – It really is delish in a healthier way! Thanks for pinning! Hugs, Holly
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Holly on April 10, 2015 at 2:43 pm

Yummy!! This looks so good!! Thanks for sharing!! Wishing you a lovely weekend! xo Holly
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- Holly on April 13, 2015 at 9:04 am
  
  YAY! Another member of the Holly Club! Thanks so much for stopping by to say hello. Hugs, Holly
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Munchkin Time Blog on April 11, 2015 at 11:54 am

This looks super delicious! I love anything with poppy seeds!
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- Holly on April 13, 2015 at 9:07 am
  
  Hi Munchkin Time – Thanks so much for stopping by! They are delish in a healthy non-sugary way! Hugs, Holly
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Jane (Limeade Gal) on April 12, 2015 at 9:24 am

This looks really delicious Holly. The combination of lemon and poppy seed sounds refreshing & light for warmer weather.

Thanks for the recipe!
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- Holly on April 13, 2015 at 9:08 am
  
  Hi Jane – I do love this new recipe. Thanks so much for stopping by to say hello! Hugs, Holly
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Aurie Jenkins on April 14, 2015 at 5:47 pm

Thanks for sharing! I love this! Our family is full of celiacs so gluten free is a must! I am going to have to try this!!
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- Holly on April 15, 2015 at 9:54 am
  
  Hi Aurie – Thank you for stopping by to share. I’m new at this, but will be trying to provide more options with my family recipes, including GF. I’ve been GF for 2 months now and will never look back. Hugs, Holly
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Nicole on November 27, 2015 at 5:56 pm

hi, can I substitute the essential oil for lemon extract?
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- Holly on November 30, 2015 at 10:32 am
  
  Hi Nicole – Yes, absolutely! I love using the oils in my recipes, but the extract will certainly work too. Thanks so much for stopping by and I hope to see you again soon! Hugs, Holly
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Tamara on February 10, 2016 at 7:16 am

Just made this last night. It turned out to be very much like a pudding bread. There is no bread consistency! I have no idea what went wrong as I had such high hopes for this!
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- Holly on February 10, 2016 at 5:56 pm
  
  Hi Tamara – Oh no sad face! With “catering” in your title, I’m guessing you know more about food than I do, but maybe more flour or baking time? It won’t be as spongey as a pound cake, but shouldn’t be pudding cake. I am still learning how to cook with all of my food restrictions and I’m finding that it’s not as much of an exact science as traditional cooking/baking. I do appreciate you stopping by to share and hope to see you again! Hugs, Holly
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  - Tamara on February 13, 2016 at 12:13 am
    
    Hi Holly! Thanks for getting back. Was your batter very liquids? Mine was the consistency of half & half cream.
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Neva on February 15, 2016 at 10:43 pm

Hi Holly,

What does combine all ingredients “through the water” mean? I got a somewhat-dry-doughy consistency. Is this similar to what you got?

Thanks!
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- Neva on February 16, 2016 at 11:28 am
  
  I went ahead a baked it anyway, but it didnt turn out. It was more of a dense sponge than this pictured bread texture. If you have any tips for the order in which you mixed the ingredients, that would be helpful. Im now craving this immensely and would love for it to work:))
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  - Holly on February 17, 2016 at 12:19 pm
    
    Hi Neva – I had several questions about this not working out… I’m going to do a re-make this weekend and see if I can come up with a solution. Stay tuned… it really is delish… honest! Hugs, Holly
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  - Holly on February 28, 2016 at 7:03 pm
    
    Hi Neva – I updated the recipe if you want to try again!
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Aimee B. on February 18, 2016 at 8:30 pm

I’m looking forward to trying this. It looks lovely! I will use agave instead of honey to make it vegan. Thanks for such a beautiful recipe! 🙂
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- Holly on February 23, 2016 at 9:29 am
  
  Hi Aimee – Thanks so much! Hugs, Holly
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GreenTea on December 15, 2016 at 12:27 pm

Hi! What would be a good honey replacement? This bread looks lovely but I’d love to make it vegan 😀
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