Gluten-Free Lemon Poppy Seed Bread (Vegan, Allergy-Free)

overhead view of three slices of gluten-free lemon poppy seed bread

5 from 5 reviews

This sweet and zesty Gluten-Free Lemon Poppy Seed Bread is vegan, allergy-free, and topped with a delicious sugar-free glaze! It's a perfect loaf cake recipe for breakfast, dessert, or a spring brunch! Made with simple and healthy ingredients, it's quick and easy to bake just like any quick bread!



For the Glaze:

  • 1 Cup Powdered Erythritol (or preferred powdered sugar)
  • 2 + 3/4 Tsp of Water
  • 1 Tsp Lemon Juice


  1. Preheat the oven to 375°F.
  2. In a small bowl mix together the flax eggs and set them aside to gel while you prep the rest of the batter.
  3. In a large mixing bowl, combine the flour, baking powder, granulated sweetener, and whisk together.
  4. Then add the lemon zest, poppy seeds, vanilla extract, flax eggs, lemon juice, and non-dairy milk before mixing everything together to form a smooth semi-thick batter.
  5. Pour the batter into a greased 8x4 standard loaf pan and smooth out the top.
  6. Bake the loaf in the preheated oven for 20-25 minutes (until a toothpick comes out mostly clean).
  7. Remove the loaf from the oven, let it cool slightly, before turning the loaf out of the pan, and allowing it to completely cool on a wire rack before storing, slicing, or icing.
  8. To make the glaze, simply mix together the powdered sweetener, lemon juice, and water. Do this teaspoon by teaspoon to make sure the glaze stays thick. Then pour the glaze of the cooled loaf, spreading it with a knife and topping with additional poppy seeds, if desired.


*This bread makes 8 slices.

**You can use pre-bottled 100% pure lemon juice if you must.


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