This delightful Healthy Lemon Poppy Seed Bread is made with almond flour, Greek yogurt, fresh lemons and no refined sugars! Topped with a lemon glaze, it’s moist, flavorful and perfect for spring!
For Bread:
Eggs
Maple syrup or honey
Greek yogurt
Lemon zest
Lemon juice
Pure vanilla extract
Baking soda
Baking powder
Salt
Almond flour
Poppy seeds
Cooking spray
For Lemon Glaze:
Powdered sugar
Lemon juice or water
Preheat oven to 350° F and line 9 x 5 loaf pan with parchment paper and spray with cooking spray. In a large bowl, add eggs, maple syrup, yogurt, lemon zest and juice, vanilla extract, baking powder, baking soda and salt. Whisk very well until combined.
Transfer batter into previously prepared loaf pan, level with spatula and bake on a middle rack for 45-50 minutes. Remove from the oven, remove loaf from the pan and let cool for 30 minutes.
To freeze, bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.