Almond Flour Lemon Poppy Seed Bread Recipe

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Almond Flour Lemon Poppy Seed Bread Recipe: Made with a blend of almond flour and oat flour, this deliciously healthy lemon poppy seed bread is naturally sweetened with honey. Made in one bowl, this simple gluten-free lemon poppy seed bread is packed with protein from Greek yogurt, making it a great option for a quick and healthy breakfast or snack.

Hello, my dear lemon lovers! For some reason, lemons drive a lot of AK readers crazy. I say this because whenever I share something lemon-related, it usually goes viral, which makes me realize that a lot of you just adore lemon.


I came up with the idea for this lemon poppy seed bread a few summers ago and couldn’t stop cooking it again and again. It’s so fantastic that I had to share it again this season! It is incredibly moist—I promise—gluten-free, readily dairy-free, nutritious, and expertly organically sweetened with honey. All owing to a combination of oat flour and almond flour. I mean, it’s tender, fluffy, and oh-so-good when topped with additional honey or butter. utter perfection.

Almond Flour Lemon Poppy Seed Bread Recipe


Wet ingredients:

  • 1/2 cup plain or vanilla greek yogurt (or sub plant based yogurt of choice such as almond or coconut yogurt)
  • 2 eggs
  • 1/3 cup honey
  • zest from 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon almond extract

Dry ingredients:

  • 1 cup oat flour, gluten free if desired
  • 1 cup packed blanched fine almond flour
  • 1 tablespoon poppyseeds (or sub chia seeds)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

For the glaze:

  • ½ cup powdered sugar
  • 1-2 tablespoons fresh lemon juice
  • Optional: 1/4 teaspoon almond extract


  • Preheat the oven to 350 degrees F. Line an 8 x 4 loaf pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
  • In a large bowl, whisk together the following ingredients until well combined: yogurt, eggs, honey, lemon zest, lemon juice and almond extract.
  • Add dry ingredients to the bowl: oat flour, almond flour, poppyseeds, baking soda and salt; mixing with a wooden spoon until well combined. pour into prepared loaf pan. bake for 35-45 minutes until a toothpick comes out clean. Cool bread in pan for 5 mins then remove and transfer to a wire rack; allow bread to cool completely before adding the glaze.
  • Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if it is too thick (start with a teaspoon at a time). Glaze should be somewhat thick. Pour over bread and spread with a spoon if necessary. Top with a little extra lemon zest if you have any for a pretty effect. Cut bread into 8 slices and enjoy!




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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