I’m a huge fan of lemon poppy seed bread. As a matter of fact, I’m a huge fan of pretty much anything lemon. This week, when I went looking for a new recipe, I paged through my copy of Magnolia Table by Joanna Gaines. Now I wasn’t particularly looking for lemon poppy seed bread, but her recipe just caught my eye (along with this entire gorgeous book) and I could almost taste the lemon zest coming right through the page, ok not really, but you know what I mean.
Since I collect cookbooks, I’ve never just bought gluten free ones. I have a lot of gluten free, allergy friendly, cleaning eating, etc., but I love to buy mainstream cookbooks as well. These are some of the most beautiful books. I love reading the back story of the author and reading the story behind each recipe.
A little over a year ago I listened to Chip and Joanna read their book “The Magnolia Story” aloud via audible. I absolutely fell in love with their story. Their story of creativity and perseverance. They described their big dreams and sometimes big obstacles. You see, I never really watched “Fixer Upper” (probably the only person on earth) so to me, they were just two people turning something they loved to do into a reality. This book left me with so much hope. So if you want a little feel good story, this is it. And by the way, listening to books read by the author is the very best experience there is. It’s a true feeling of being one on one with them.
All this to say that when Joanna’s Cookbook Magnolia Table came out, I needed to add it to my collection.
I have now made 2 recipes from it, this lemon poppyseed bread and banana bread squares and both turned out amazing. If you have or get the book her recipe is on page 317, however I did make some significant adaptations to make it allergy friendly. None the less, the recipe was still pretty easy.
My Ingredients
I was sort of in a rush and came across a bag of King Arthur’s Measure for Measure gluten free flour that I had in my pantry. I hadn’t used it in a long time, so I couldn’t remember what I used it for and my results. Anyway, I wasn’t in the mood to figure out the xanthan componet in the all-purpose I usually use so I went with more of a sure thing since the measure for measure already has the xanthan in it.
Then there was the egg component. In my opinion, it’s sometimes hard to use the Bob’s egg replacer for more than 2 eggs. And since I wanted this to be a more nutritional treat, I decided to go back to my old ways and use flax eggs instead. I replaced the cane sugar with coconut sugar, used water instead of milk and avocado oil to replace the vegetable oil. I also decided to add more vanilla and lemon, lots of lemon. And lastly I added a tiny bit of apple cider vinegar for good measure. Sometimes this helps everything just come together.
My adaptations did NOT disappoint.
My Method
Putting this recipe together is pretty straight forward. I used a paper towel with some spectrum shortening to prep my bread pan making sure to get the sides, bottom and corners well.
You’ll want to mix the golden flax meal and water in a separate small bowl to make your flags eggs. They will need to sit for about 10 minutes to thicken.
Then once you whisk your dry ingredients together, set them aside and mix up your wet ingredients. Add the dry ingredients to the wet ingredients and and stir until combined. Do not over mix the batter. Your batter will be thick.
Pour the batter in the pan and bake it.
I let the bread cool completely before I made the lemon icing to drizzle over the top. You can take it out of the bread pan after about 15 minutes and transfer it to a wire rack.
Making the icing
Make sure you measure the powdered sugar before you sift it. and add just enough lemon juice to where you are able to make a smooth drizzle. It’s better to have it a little thicker than to have it thin and watery. If that accidentally happens just add more powdered sugar.
I was so surprised at how much everyone loved this lemon poppy seed bread. I was worried that subbing the coconut sugar would take away from the flavor. It still turned out so so good.
So if you’re looking for a little treat that everyone will enjoy, this recipe is a sure thing. As always, I’d love to see pictures and get your feedback over in my Stay Gluten Free Community (click here to join, It’s FREE) . I hope you love it as much as we did.
Until next time!
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Gluten Free Lemon Poppy Seed Bread
Ingredients
Lemon Poppy Seed Bread
- Spectrum Palm Shortening
- 375 g King Arthur's Measure for Measure Gluten Free Flour
- 1 tbsp Poppy seeds
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 208 g coconut sugar
- 2/3 cup Cold water
- 1/2 cup Avocado oil
- 1 tsp Apple cider vinegar
- 3 tbsp golden flax meal
- 9 tbsp Warm water
- 2 Lemons grated Lemon zest
- 2 tbsp Fresh squeezed lemon juice
- 2 tsp Vanilla extract
Lemon Drizzle
- 1 1/2 cup oragnic powdered sugar
- 2 Lemons grated Lemon zest
- 3 tbsp Fresh squeezed lemon juice
Instructions
Lemon Poppy seed Cake
- Preheat the oven to 350 degrees fahrenheit and grease a bread pan with some spectrum shortening. Make sure to get sides, and corners well.
- In medium bowl add flour, poppy seeds, baking powder, baking soda and salt. Whisk together and set aside.
- In separate small bowl add 3 tablespoons of golden flax meal and 9 tablespoons of warm water. Stir and let sit for 10 minutes to thicken.
- In bowl of stand mixer add coconut sugar, water, oil, flax eggs, lemon zest, lemon juice and vanilla. Use paddle attachment and mix well.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not over mix. The batter will be thick.
- Bake for about 50-60 minutes. Make sure to test it with a toothpick.
- Let bread cool in pan for 10-15 minutes, then transfer to wire rack. Cool Completely.
Lemon icing
- In medium bowl measure then sift the powdered sugar.
- Add the lemon zest and lemon juice.
- Stir until icing is smooth and has the ability to make a smooth drizzle.
- Drizzle the icing over the bread, serve and enjoy!
Notes
