Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf is a delicious and moist loaf with hints of tangy citrus. The poppy seeds sprinkled throughout give it a fabulous crunch. Lemon Poppy Seed Loaf is a fantastic dairy free dessert that is really easy to make.

Lemon Poppy Seed Loaf by @jesselwellness #poppyseed #dairyfree

Before we get to this recipe I have some exciting news, I am released another cookbook!

My cookbook, Healthy Dairy Free Desserts contains over 30 holisticially delicious dessert recipes (with pictures!) created by me and other fantastic Holistic Nutritionists. All of the recipes are made with whole food ingredients and do not contain any soy, dairy, white flour or processed sugar. A lot of them are also vegan, gluten free and paleo.

Jesse Lane Wellness Cookbook Healthy Dairy Free Desserts Slider

Check out the yummy pictures by searching #jlwdairyfreedesserts on Instagram.

Lemon Poppy Seed Loaf by @jesselwellness #loaf #healthydessert

Lemon Poppy Seed Loaf Recipe

(dairy free, nut free)

Prep time: 15 minutes | Cook time: 1 hour | Serving size: 12

Ingredients

  • 2 eggs, at room temperature
  • 1 ½ cups coconut sugar
  • Zest from one lemon
  • ¾ cup milk alternative, room temperature
  • ¾ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp lemon extract or 8 drops lemon essential oil
  • 1/3 cup poppy seeds
  • 2 cups spelt flour
  • 2 ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg

Directions

  1. Preheat oven to 350F and line a loaf pan with parchment paper.
  2. Place the eggs and sugar in a large bowl and beat on high until fluffy.  Slowly beat in lemon zest, almond milk, coconut oil, vanilla, almond extract and lemon extract/essential oil on medium-low speed.
  3. In a separate bowl combine poppy seeds, flour, baking powder, cinnamon and nutmeg.
  4. Add wet mixture to the dry mixture while beating on medium-low speed until just mixed.
  5. Pour into the lined loaf pan and bake the Lemon Poppy Seed Loaf for 1 to 1 ¼ hours, or until the top is raised and cracked and a toothpick inserted in the middle comes out clean.
Have you made my Lemon Poppy Seed Loaf?
Please leave a comment letting me know what you think and give it a rating below!
You can also pass it along to a friend who likes dairy free desserts!

Lemon Poppy Seed Loaf by @jesselwellness #lemon #dessert

Lemon Poppy Seed Loaf
Author: 
Recipe type: Dessert
Cuisine: Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Lemon Poppy Seed Loaf is a delicious and moist loaf with hints of tangy citrus. The poppy seeds sprinkled throughout give it a fabulous crunch. Lemon Poppy Seed Loaf is a fantastic dairy free dessert that is really easy to make.
Ingredients
  • 2 eggs, at room temperature
  • 1 ½ cups coconut sugar
  • Zest from one lemon
  • ¾ cup milk alternative, room temperature
  • ¾ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp lemon extract or 8 drops lemon essential oil
  • ⅓ cup poppy seeds
  • 2 cups spelt flour
  • 2 ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
Instructions
  1. Preheat oven to 350. Line a loaf pan with parchment paper and set aside.
  2. Place the eggs and sugar in a large bowl and beat on high until fluffy.
  3. Slowly beat in lemon zest, almond milk, coconut oil, vanilla, almond extract and lemon extract on medium-low speed.
  4. In a separate bowl combine poppy seeds, flour, baking powder, cinnamon and nutmeg.
  5. Add wet mixture and dry mixture while beating on medium-low speed until just mixed.
  6. Pour into the lined loaf pan and bake the Lemon Poppy Seed Loaf for 1 to 1 ¼ hours, or until the top is raised and cracked and a toothpick inserted in the middle comes out clean.

Guide to Natural Sugar Substitutes Free Gift by @jesselwellness #free #sweettooth

6 Comments

  1. Karan on January 5, 2016 at 1:56 am

    Hi there,
    j
    ust found your blog. It´s wonderful. Can all your recipes be prepared dairy and egg free? For instance, what plant-based replacement can I use for the eggs in your Lemon Poppy Seed Loaf? It looks delicious! Thank you!

    • Jesse Lane Lee, CNP on January 5, 2016 at 9:13 pm

      Hi Karan! I’m so happy you are enjoying my website and recipes! In this recipe and a lot of the other recipes on my website, you can replace eggs with chia eggs. For this recipe use 2 Tbsp ground chia seeds mixed with 6 Tbsp of water in place of two eggs.

  2. Iris on April 14, 2017 at 5:51 pm

    This loaf is so good! My family tried it and loved it as well. I will definitely be making it again. Thanks, Jesse!

    • Jesse Lane Lee, CNP on April 17, 2017 at 5:30 pm

      Yay I’m so happy to hear that you and your family loved it Iris! Thank you so much for taking the time to let me know.

  3. Joyce on June 9, 2017 at 4:53 pm

    Can you use less coconut sugar?

    • Jesse Lane Lee, CNP on June 9, 2017 at 5:34 pm

      Hi Joyce! For more of a breakfast loaf, you could use 1 cup coconut sugar. I haven’t tested it with this but I think you might also want to reduce the liquid a little bit to accommodate the change.

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