This Orange Lemon Poppy Seed Bread is deliciously moist and bursting with citrus flavor. Made with almond flour for a soft cake-like texture. Gluten free and dairy free recipe – perfect for citrus lovers!
This recipe was updated January 2022 for better results and a better texture!
Year after year, one of the most loved Fit Mitten Kitchen recipes is this Lemon Blueberry Bread. So I took the base of that recipe, made a few adjustments and created the most perfect lemon orange loaf for you. It’s like a lemon poppy seed bread, but we’re using half lemon, half orange – a citrus lovers dream!
If you love citrus in breads and muffins, be sure to try my Lemon Raspberry bread and these Almond Flour Lemon Poppy Seed Muffins, both gluten-free too.
I can never get enough citrus flavored baked goods and desserts. Hopefully we’re on the same page because I think you’re really going to enjoy this one.
Why You Should Make It
If you love my other almond flour breads, the chances are high you’ll enjoy this one too.
- Made with simple ingredients
- Naturally gluten-free, using almond flour and tapioca flour
- Dairy-free friendly (no dairy alternatives needed!)
What You Need
- blanched almond flour – Make sure it’s “super fine” and made from blanched almonds! Not almond meal.
- tapioca flour – I like tapioca flour because it blends in really well and keeps the texture of the loaf really soft. Some have used arrowroot with the same results. Others have used 2 tablespoons of coconut flour with similar results. But if you can, use the tapioca. It’s a great staple to have on hand, especially when making homemade sauces. Or all of my other almond flour breads. If not grain-free, you can sub 1/4 cup of 1:1 gluten-free baking flour.
- baking soda, baking powder and fine sea salt – The leavening agents and a little bit of salt enhances flavor.
- orange and lemon – The citrus! The combination of the two offers the most delightful combo.
- poppy seeds – I love the texture of poppy seeds. But if you’re in a pinch you could always omit.
- vanilla or almond extract – Vanilla is always a good idea for baking. Almond extract adds a little extra special flavor. You don’t need a ton though, just a 1/4 teaspoon
- eggs – The eggs are necessary for texture and holding the bread together. I have not tested this recipe without them.
- maple syrup – We’re not using any additional granulated sugars in this recipe. If you’re thinking about changing out the maple syrup, it does add to the liquid ratio of this loaf recipe, so truthfully I wouldn’t go without it.
- oil – Necessary to keep things moist! Light olive oil or avocado oil is best here.
How to Make
You won’t believe how simple this orange and lemon poppy seed bread is. Sure, there is a little bit of work in the zesting and juicing the citrus. But other than that? It is easy and comes together so quickly.
First preheat the oven to 350ºF and line a medium loaf pan with parchment paper.
Mix Dry Ingredients
In a separate bowl mix together the almond flour, tapioca flour, baking soda, baking powder, salt, poppy seeds and zest; set aside while you start the next step.
Mix Wet Ingredients
In a large bowl combine the eggs, maple syrup, oil, orange and lemon juice and extracts, making sure it’s well whisked together until smooth.
Combine Together
Add in the bowl of dry ingredients to the bowl of wet ingredients, stirring with a spoon or spatula until no dry lumps of flour remain. Then transfer batter to the lined loaf pan.
Bake
Bake for about 40 minutes or so, OR until an inserted toothpick comes out clean (no wet batter).
Baking tip
When baking this quick bread, you’ll want to cover the pan with foil after 25 minutes. This will prevent the top from darkening too much. Bake for another 15-20 minutes, checking with a toothpick for wet batter.
Recipe Notes
Almond flour: Be sure to use a super fine, blanched almond flour here. The super fine texture will keep the texture lighter. Whereas almond meal won’t hold together as well.
Tapioca flour: I used tapioca flour here because I think it offers the best texture. Other readers have used arrowroot starch in place of tapioca flour in the Lemon Blueberry Bread with success, so you should be fine to sub here too. You can also use a gluten-free 1:1 baking flour. If not gluten-free, you can sub with all-purpose flour.
Sweeteners: It’s best to stick with a liquid sweetener here, as it affects the ratio of the wet-to-dry ingredients. If you try to sub a granulated sugar, you’ll want to compensate with more liquid using milk or oil.
Glaze: I used melted coconut butter for the glaze, but if you can’t do coconut just omit. Or use confectioners sugar. Just 1/3 cup sugar to 1 teaspoon lemon or orange juice.
More Citrus Baked Goods
- Almond Lemon Poppy Seed Muffins
- Cardamom Grapefruit Yogurt Cake
- Lemon Raspberry Bread
- Vegan Lemon Scones
If you make this Orange Lemon Poppy Seed Loaf, leave a comment and review below! I love hearing from you and it helps others find the recipe too! Xx Ashley
How to Make…
Orange Lemon Poppy Seed Bread {gluten free}
This gluten free Orange Lemon Poppy Seed Bread is made with almond flour, sweetened with maple syrup and topped with a coconut butter glaze for a delicious healthy treat. If you love citrus baked goods, you will love this loaf!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Diet: Gluten Free
- Yield: 10 slices 1x
- Scale:
Ingredients
Dry Ingredients
- 2.75 cups blanched almond flour,
- 1/3 cup tapioca flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons poppy seeds
- zest of 1 medium lemon
- zest of 1 medium orange
Wet Ingredients
- 1/3 cup light olive oil (or avocado)
- 1/4 cup pure maple syrup
- 3 large eggs
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional but adds a special flavor)
Instructions
- Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
- In medium bowl add almond flour, tapioca flour, baking soda, baking powder, salt, poppy seeds, zest from lemon and orange; whisk until combined and set aside.
- In large bowl whisk together oil, maple syrup, eggs, lemon juice, orange juice and extracts. Pour dry ingredients into large bowl of wet ingredients, using spatula to stir.
- Pour batter into prepared loaf pan and bake 25 minutes uncovered, then add foil and continue baking for another 15-20 minutes. Be sure to check the bread after baking for 35 minutes total – the edges will get brown but the bread will be ready when inserted toothpick comes out with no wet batter. The middle may fall slightly upon cooling, this is okay! The bread still tastes delicious.
- Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread. Slice into 10 good-sized slices and ENJOY!
Recipes Notes:
GLAZE – If you’d like a glaze, you can melt a couple of tablespoons of coconut butter and drizzle over top. Or, use a regular powdered sugar glaze. Mix 1/3 cup powdered sugar with 1-2 tsp lemon juice or orange juice.
Recipe adapted from my Paleo Lemon Blueberry Bread and Cranberry Orange Bread.
This recipe has been updated and re-photographed January 2022, originally published 2018.
Nutrition Information:
- Serving Size: 1/10
- Calories: 243
- Sugar: 10g
- Sodium: 270
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 56
Nathalie says
Hello! This looks so yummy. How would this do with flax eggs or other egg replacements? Can’t have eggs! But would LOVE to have that bread! :)) Thanks
Ashley says
Unfortunately I haven’t tested without eggs! It *may* work but texture could be different.
Nisa says
This loaf was moist and flavourful!
★★★★★
Ashley says
So glad you liked it Nisa! Thanks for taking the time to comment and review!
Julia says
What could you substitute for almond flour? Could I use coconut flour?
Ashley says
Unfortunately there isn’t a great sub here without changing the recipe entirely. Because I haven’t done any testing using all coconut flour, I am not sure how much you’d need (it’s a lot more absorbent than almond flour.) Sorry that doesn’t help!
Carlina Chung says
I love your recipes. Very easy to make. I couldn’t make the glaze because of the lack of coconut butter. Is there a way to make it with coconut oil?
★★★★★
Ashley says
Thanks so much for your comment, Carlina! Unfortunately coconut oil is not the same as coconut butter, so you won’t be able to make glaze with the oil, that I know of at least! If you have regular powdered sugar, (or grind up granulated until powdered) that would be your best bet.
Kelsey Burnell says
I made this for my GF FIL and it was AWESOME! The texture is perfect, and the flavor is delicious. Now I just need some ways to use up my Tapioca Flour!
★★★★★
Shanda says
This turned out great! Next time I will add a little stevia to sweeten it some more though ?
★★★★★
CJ says
What did I do wrong?! It looks tasty, smells amazing, but it sunk and creates a crater instead of a loaf. Any guesses what I need to do differently?
Ashley says
Hi CJ – the loaf will naturally settle a little bit (as it shows in the photos) but if your baking soda wasn’t fresh that could be part of the problem. I will double check this recipe though. Thanks for your comment.
KarinS says
made it exactly as written & found it bland. almond & vanilla seem to cancel out the citrus flavours Would try it without next time. Thought flavours might be stronger the next day but they’re not
★★★★
Ashley says
Thanks for your comment and review Karin! Hope you try it again.