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.
I would like to try this. It looks good and I have not tried anything like it yet.
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
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. 🙂
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
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! 🙂
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
YUM! LOVE lemon cake or bread. Gotta try this! Pinned
Hi Michele – It really is delish in a healthier way! Thanks for pinning! Hugs, Holly
Yummy!! This looks so good!! Thanks for sharing!! Wishing you a lovely weekend! xo Holly
YAY! Another member of the Holly Club! Thanks so much for stopping by to say hello. Hugs, Holly
This looks super delicious! I love anything with poppy seeds!
Hi Munchkin Time – Thanks so much for stopping by! They are delish in a healthy non-sugary way! Hugs, Holly
This looks really delicious Holly. The combination of lemon and poppy seed sounds refreshing & light for warmer weather.
Thanks for the recipe!
Hi Jane – I do love this new recipe. Thanks so much for stopping by to say hello! Hugs, Holly
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!!
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
hi, can I substitute the essential oil for lemon extract?
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
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!
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
Hi Holly! Thanks for getting back. Was your batter very liquids? Mine was the consistency of half & half cream.
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!
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:))
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
Hi Neva – I updated the recipe if you want to try again!
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! 🙂
Hi Aimee – Thanks so much! Hugs, Holly
Hi! What would be a good honey replacement? This bread looks lovely but I’d love to make it vegan 😀