Herbed Lemon Poppy Seed Bread

The temperatures have really dropped now here in New Jersey. That means I love to have my oven going with something scrumptious baking in it. It warms the house both with the heat and the great smells! I’m still trying to eat a little better in 2016 though, so I have been trying to find ways to make my baked goods a little leaner and more nutritious. This herbed lemon poppy seed bread was just the ticket! It had all of my favorite Mediterranean flavors that I grew up loving without as much of the guilt. I used almond milk to make it lighter and give it a nutty flavor at the same time. I also used quinoa flour to make it more nutritious. Best of all, it was so easy to make!

This herbed lemon poppy seed bread was a quick bread, like muffins. All I had to do was combine my wet ingredients in one bowl and my dry ingredients in another bowl. Then I just whisked them together until smooth! I loved the earth addition of lemony thyme and herbs de provence for a really deep flavor.
This herbed lemon poppy seed bread was a quick bread, like muffins. All I had to do was combine my wet ingredients in one bowl and my dry ingredients in another bowl. Then I just whisked them together until smooth! I loved the earth addition of lemony thyme and herbs de provence for a really deep flavor.
I poured that luscious batter into my well greased loaf pan and let the herbed lemon poppy seed bread bake for 50 minutes.
I poured that luscious batter into my well greased loaf pan and let it bake for 50 minutes. I used a toothpick to make sure it came out cleanly.
When it was done, it was so golden, fragrant and glorious! I used a toothpick to make sure it was completely baked through. I let the herbed lemon poppy seed bread cool in the pan for a while before turning it out onto a cutting board to finish cooling.
When it was done, it was so golden, fragrant and glorious! I used a toothpick to make sure it was completely baked through. I let the bread cool in the pan for a while before turning it out onto a cutting board to finish cooling.
Herbed Lemon Poppy Seed Bread
Once it was cooled, the herbed lemon poppy seed bread was ready to slice and serve! Oh my goodness, having it with a great cup of coffee was heaven. The flavors were pure Mediterranean bliss that took me back to my Italian roots. It tasted so rich that I forgot it was gluten free! Enjoy, friends! xoxo
5 from 2 votes
Herbed Lemon Poppy Seed Bread
Herbed Lemon Poppy Seed Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

This herbed lemon poppy seed bread has such a tender crumb and all of the Mediterranean flavors I love. Best of all it's gluten free!

Course: Breakfast
Cuisine: American
Keyword: Herbed Lemon Poppy Seed Bread, Quick Bread
Servings: 1 loaf
Calories: 132 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 3/4 cups quinoa flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon herbs de provence
  • 1 teaspoon poppy seeds plus additional for sprinkling on top
  • 1/4 teaspoon salt
  • 2 whole lemons zested and juiced
  • 1 cup almond milk
  • 2 tablespoons olive oil
  • 2 whole eggs
  • 2 sprigs fresh thyme leaves removed from the stems
Instructions
  1. Pre-heat the oven to 350 and liberally spray a standard loaf pan with cooking spray. Combine the flour, sugar, baking powder, herbs de provence, poppy seeds and salt in a large mixing bowl. Whisk all of that together to aerate the dry ingredients. In another bowl combine the lemon zest, lemon juice, almond milk, olive oil, eggs and fresh thyme. Whisk those wet ingredients together until smooth. Pour the wet ingredients into the bowl of dry ingredients and whisk it all together into a smooth, thick batter.
  2. Pour the batter into the prepared loaf pan and smooth it out to be even on top. Sprinkle a generous amount of additional poppy seeds on top, then bake the loaf for around 50 minutes. Use a toothpick inserted in the very center to test whether it is baked through, it's the most reliable way. It should come out cleanly.
  3. When it's done, let the bread cool in the loaf pan for 15-20 minutes, then turn it out onto a cutting board to finish cooling. Slice the bread and serve with a great cup of coffee or tea! It will also keep for a day or so sealed in a container. Enjoy!
Nutrition Facts
Herbed Lemon Poppy Seed Bread
Amount Per Serving (1 serving)
Calories 132 Calories from Fat 49
% Daily Value*
Fat 5.4g8%
Saturated Fat 0.9g6%
Cholesterol 41mg14%
Sodium 110mg5%
Potassium 227mg6%
Carbohydrates 19.8g7%
Fiber 0.9g4%
Sugar 13.7g15%
Protein 2.6g5%
Calcium 8mg1%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Herbed Lemon Poppy Seed Bread
Herbed Lemon Poppy Seed Bread

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12 thoughts on “Herbed Lemon Poppy Seed Bread”

  1. It is the same with me, I also bake more in the winter, every reason to get the oven going is good with me. 🙂 This bread looks delicious. I am sure I cannot find quinoa flour around here, but I suppose it would be ok to just mill some quinoa like I would do with regular wheat grains?

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