This gluten-free lemon poppy seed bread recipe is vegan, allergy-friendly, and makes a bright citrus quick bread that's great for breakfast, brunch, or dessert!
Ingredients: 1 1/2 cups Gluten-Free All-Purpose Flour. 1/2 cup Granulated Erythritol or preferred granulated sweetener. 1/4 cup Poppy Seeds. 1 tsp Baking Powder. 1/2 tsp Baking Soda. 1/4 tsp Salt. 1/2 cup Unsweetened Applesauce. 1/4 cup Lemon Juice. 1 tbsp Lemon Zest. 1/2 cup Unsweetened Almond Milk. 1/2 tsp Pure Vanilla Extract.
Instructions: Preheat the oven to 350F 180C and grease a loaf pan. In a large bowl, whisk together the flour, erythritol, poppy seeds, baking powder, baking soda, and salt. Add the applesauce, lemon juice, lemon zest, almond milk, and vanilla extract to the dry ingredients. Mix until well combined. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!
Prep Time: 15 minutes
Cook Time: 50 minutes
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