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Gluten Free Lavender Lemon Poppyseed Bread

Gluten Free Lavender Lemon Poppyseed Bread

picture of lavender lemon poppyseed bread

There's something about having freshly baked bread in the kitchen that makes everything feel just a little bit better. This recipe is of the dessert variety and one of my favorites to make with the kids because of it's simplicity. It's sweet, but not overly so and is full of whole food ingredients without any unnecessary additives. Plus, it's gluten-free if you or anyone in your family has any sensitivities. For best results, bake it on a Friday after school and enjoy with coffee in your house dress on Saturday morning!

gluten free dessert breads

How To Make This Gluten Free Poppy Seed Bread - Step by Step

  • Set oven to 350 F. Line a bread pan with parchment paper or grease well.
  • Combine gluten free flour, baking powder, poppy seeds, and lavender in a bowl and set aside.
  • In a separate bowl, cream sugar and coconut oil until well combined.
  • Add vanilla, lemon juice, milk, and eggs to sugar mixture.
  • Fold dry ingredients into your wet.
  • Pour batter into your prepared bread pan.
  • Bake for 45-55 minutes. Begin checking at 45 minutes, push a knife or toothpick into the center of the bread, it should come out clean. Do not over bake.
  • While your bread bakes, whisk powdered sugar, vanilla, and milk together for glaze.
  • Once bread it cooled, drizzle glaze overtop. Best enjoyed within 3 days.

Lavender In This Poppy Seed Bread Recipe

Like many edible flowers, lavender is a time-honored cooking herb; its culinary use started long before it became a trendy latte. This beautiful purple flower adds just a hint of floral taste but compliments the tangy lemon flavor perfectly. If you’re hesitant, I understand, but I promise it’s just subtle enough to make you go back for another piece.  

An Easy Poppy Seed Bread Recipe

This recipe is pretty easy, my biggest tip is to be sure all of your liquid ingredients are room temperature. This is important when baking with butter or coconut oil. If you add cold ingredients to your liquids, it will cause your coconut oil to solidify which we don’t want.

If you forget to pull them out ahead of time, simply put your milk in the microwave for a few seconds to get it to room temperature. With eggs, you can put them in some warm water for a couple minutes.I love this quick bread for tea with friends, a unique picnic addition, or as a sweet gift on Mother’s Day.

A Delicious Gluten Free Bread!

Whether you’re still wearing a coat or enjoying the longer days on your back porch, this Lemon Lavender Poppy Seed Bread recipe will bring spring to your kitchen. 

I’m all about taking flavors that feel familiar and mixing in just a bit of surprise. Many of us have enjoyed a punchy, moist lemon poppy seed muffin but this bread pushes the average baked treat to the next level without a ton of extra work.

ingredients for poppyseed bread

GLUTEN FREE LEMON POPPYSEED BREAD WITH LAVENDER

INGREDIENTS

  • 2 c gluten free flour I used Bob's Red Mill 1-to-1*
  • 1 tablespoon baking powder
  • 1 tablespoon poppy seeds
  • 1 ½ tablespoon dried lavender
  • ½ c coconut oil soft (similar texture to room temp butter)
  • ¾ c organic sugar cane
  • ½ teaspoon vanilla
  • ¼ c lemon juice
  • ¾ c milk room temp (I used almond milk)
  • 2 eggs room temp
  • Zest of two lemons

Glaze

  • 1 c powder sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk I used almond milk

INSTRUCTIONS

  • Set oven to 350 F. Line a bread pan with parchment paper or grease well.
  • Combine gf flour, baking powder, poppy seeds, lavender, in a bowl and set aside.
  • In a separate bowl cream sugar and coconut oil until well combined.
  • Add vanilla, lemon juice, milk, and eggs to sugar mixture.
  • Fold dry ingredients into your wet.
  • Pour batter into your prepared bread pan.
  • Bake for 45-55 minutes. Begin checking at 45 minutes, push a knife or toothpick into the center of the bread, it should come out clean. Do not overbake.
  • While your bread bakes, whisk powdered sugar, vanilla, and milk together for glaze.
  • Once bread it cooled, drizzle glaze overtop. Best enjoyed within 3 days.
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