Gluten Free Lemon Poppy Seed Bread

Updated at: Thu, 21 Nov 2024 08:51:16 GMT

Step 1

Preheat oven to 350F.

Step 2

Whisk together the butter, lemon zest, lemon juice, eggs, and coconut sugar.

Step 3

Add the blanched almond flour, baking powder, salt, and poppy seeds.

Step 4

Whisk until combined.

Step 5

Line an 8×4 loaf pan with parchment paper so that it drapes across the two long sides of the bread pan.

Step 6

Transfer the batter to the pan and bake for 32 – 35 minutes until the top is golden brown and set in the middle.

Step 7

Remove the bread from the oven and set aside to cool for 10 minutes.

Step 8

While the bread is cooling, place the blackberries and water in a small pot over medium-high heat and bring to a boil.

Step 9

Turn down the heat and continue to simmer.

Step 10

Add in the coconut sugar and use your spatula to break up the blackberries.

Step 11

Continue to cook until the glaze thickens and reduces, about 10 – 15 minutes.

Step 12

If you don’t like the seeds, you can put the glaze into your food processor and blender to break them up and then strain the seeds out before you drizzle the smooth glaze on top our your cake. I kinda like the homestyle rustic, jammy blackberry glaze happening here, but it’s all personal preference.

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