Gluten Free Lemon Poppyseed Bread

What You'll Love

• Super quick and easy. Layer the ingredients into just one bowl, give a brief whisk and a stir, slide into the oven, and you're on your way to a delicious lemon loaf.
• So lemony. Check out my trick below to make the loaf itself super lemony. And then of course, that sweet-tart lemon glaze spread on top is the home run that adds so much flavor.
• Simple ingredients. Pantry and fridge staples make up this recipe, and I've included flour substitutions below, as well as tips to make this easily dairy-free if needed.

Ingredients Needed

Here's a rundown of everything you need for this quick bread. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Yogurt - For the best results, use plain full-fat yogurt or vanilla yogurt.
• Granulated sugar
• Eggs - Large eggs at room temperature work best.
• Oat flour - Learn how to make oat flour at home, or pick up a package at the store (certified gluten-free if needed). If you don't eat oats, brown or white rice flour makes a fine substitute.
• Almond flour - I love the extra protein and moisture fine-ground almond flour adds to this bread. If you don't eat almonds, try another nut flour or substitute oat flour.
• Baking powder
• Salt - Fine sea salt or table salt.
• Oil - I like coconut oil, but you can use vegetable oil or another neutral oil of your choice, such as avocado oil.
• Glaze - Lemon juice and (sifted) powdered sugar

Variations to Try

• Another citrus - Swap the lemon for orange, lime, or tangerine.
• Skip the poppyseeds - Feel free to leave out the poppyseeds to make this a simpler gluten free lemon yogurt cake.
• Make it dairy-free - Easily make this loaf bread dairy-free by using non-dairy yogurt for the yogurt.

Tips & Recipe Notes

• What type of yogurt? I prefer PLAIN whole milk yogurt in this loaf. You could also use low-fat yogurt, but I would not use non-fat because you'll lose the richness from the higher-fat yogurt. In a pinch, you can try low-fat or regular Greek yogurt.
• Add vanilla extract. Add 1 teaspoon of pure vanilla extract to the batter for extra depth of flavor.
• Another oil. You can use your choice of oil in this cake. I use melted coconut oil or vegetable oil interchangeably, depending on what I have on hand. But you can use any neutral oil you like.
• Skip the glaze. If you want to streamline this recipe even more, omit the glaze, but make sure to add the citrus zest to the batter as detailed in the tip above. You can use the zest of 1 or 2 lemons, depending on how strong you want the flavor.
• Make it a cake. This loaf is sturdy enough to bake into a cake! Use an 8 or 9-inch round and adjust the baking time accordingly. Or, bake it into a layer cake using 2 9-inch cake rounds and fill and frost with vanilla or lemon buttercream.

Proper Storage

• Counter - Cover the loaf or transfer it to an airtight container or sealable bag and store it on the counter for up to 3 days.
• Fridge - Place the loaf in a sealable bag or container and store it in the fridge for up to 5 days.
• Freezer - Cut slices and wrap them in plastic wrap, then place them in a freezer-safe bag, or wrap the whole loaf in plastic wrap, then foil, and freeze it for up to 3 months. Thaw overnight in the fridge before eating.