Moist, lightly sweet, and lemon poppyseed almond flour bread! It is naturally grain-free, vegan, oil-free and made in 1 bowl (with ease!).

Hello and Happy Friday, everyone!

This week has been bittersweet. I love being able to spend more time with my son during the summer, but I am looking forward to the return to schedules and routines. As a result, this week has been a mish-mash of final fun (pool, board games, goofing around) and frenzied prep (school supplies, cleaning, sorting through clothes that are suddenly too short).

Admittedly, that sweet spot between goofy and frenzied is one of my go-to places. When I’m in it, I inevitably want to bake. I’ve been filling the freezer with quick and straightforward baked goods for the first few weeks of school, and this lemon poppy seed almond flour bread is a fast go-to.

The bread is a breeze to make, but it is the intense lemon flavor and moist texture that what will prompt you to put this on your regular baking rotation.

Recipe Benefits

Here are some of the specs for this nourishing bread:

Grain-free
Vegan
Oil-free
Gluten-free
Made in one bowl

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

almond flour (not almond meal)
tapioca flour
natural cane sugar
poppy seeds
baking soda
salt
unsweetened applesauce
finely grated lemon zest
freshly squeezed lemon juice

How to Make the Oil-Free Vegan Lemon Poppyseed Bread

Note that the complete instructions are also in the recipe card below.

Preheat oven to 350F (180C).
Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper. Spray or lightly oil the paper.
In a large bowl, whisk the almond flour, tapioca starch, sugar, poppy seeds, baking soda, and salt.
Add the applesauce, lemon zest and lemon juice to bowl, stirring until blended.
Transfer batter to prepared pan, smoothing the top.
Bake in the preheated oven for 42 to 48 minutes until golden brown and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.

Keep in mind that, like many vegan, grain-free breads, this otherwise reliable loaf may sink slightly after cooling. It should be minor, at most. So long as the bread passes the toothpick test for doneness, as described in the recipe, the bread will be evenly baked, even if some minimal sinking occurs.

Alternatively, you can avoid any sinking by making the bread into muffins. Both slices and muffins are handy–literally and figuratively!–for busy mornings on the run, or post-run.

FAQ

How Should I Store the Bread?

Store the cooled bread in an airtight container at room temperature for two days, the refrigerator for 1 week or the freezer for up to 6 months.

What Can I Use in Place of Tapioca Flour?

An equal amount of cornstarch, arrowroot or potato starch can be used in place of the tapioca flour.

How Can I Make the Bread into Muffins?

To make muffins instead of bread, divide the batter evenly between 12 cups (lined with paper or foil liners) of a standard size muffin tin. Bake in a preheated 350F for 15 to 20 minutes until golden brown and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.

Lemon Poppy Seed Almond Flour Bread (Grain-Free, Vegan)

Prep Time: 5 minutes
Cook Time: 48 minutes
Total Time: 53 minutes
Servings: 1 large loaf (about 12 slices)

Ingredients

2.5 cups almond flour (not almond meal )
1/2 cup tapioca flour (see notes for options)
1/2 cup natural cane sugar
1.5 tablespoons poppy seeds
1.25 teaspoons baking soda
1/2 teaspoon salt
1.25 cups unsweetened applesauce
2 tablespoons finely grated lemon zest
1 tablespoon freshly squeezed lemon juice

Method

Preheat oven to 350F (180C). Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper . Spray or lightly oil the paper.
In a large bowl , whisk the almond flour , tapioca starch , sugar, poppy seeds, baking soda , and salt.
Add the applesauce, lemon zest and lemon juice to bowl, stirring until blended. Transfer batter to prepared pan, smoothing the top.
Bake in the preheated oven for 42 to 48 minutes until golden brown and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.
Transfer to a wire rack and cool completely in the baking pan before removing form the pan and slicing..

Notes

Tip: Do not fret if the center of the bread sinks slightly after baking; it is very common with egg-free breads. Just be sure to bake until the toothpick comes out with only moist crumbs attached. The bread will be completely baked at this point, regardless of any subsequent sinking. Storage: Store the cooled bread in an airtight container at room temperature for two days, the refrigerator for 1 week or the freezer for up to 6 months. Tapioca Options: An equal amount of cornstarch, arrowroot or potato starch can be used in place of the tapioca flour. Muffin Variation: To make muffins instead of bread, divide the batter evenly between 12 cups (lined with paper or foil liners) of a standard size muffin tin . Bake in a preheated 350F for 15 to 20 minutes until golden brown and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached. Tip: Note that I have not tested this with almond meal , only blanched almond flour .