Lemon Poppy Seed Loaf

Good Monday morning y’all.

I’m pretty sure my Secret Recipe Club post snuck up on me this month.

I can’t believe its the middle of May.

I have two weeks off before school begins for the summer for me and I also landed an internship…so I will be super busy.

This month’s recipe comes from Melissa, the lovely lady behind the food blog,  Brooklyn Locavore.

I just love Melissa’s passion for the local food movement.

I hit up my local Farmer’s Market this past Saturday and every time I go, my appreciation for local vendors with fresh produce just skyrockets!

Plus, I got myself an organic wheat-free oatmeal raisin cookie that was off the chain.

It was practically calorie-free.


Everytime summer rolls around I get all up in a citrus groove. So naturally, when I saw Melissa’s Lemon Poppy Seed Loaf, I didn’t hesitate to get in the kitchen and start baking.



This bread is magical.


It’s super fluffy,


and so tender it practically melted in my mouth.


Plus, lemons are like a ray of sunshine in your mouth.


Such a burst of flavor.


My grandmother used to make lemon poppyseed bread all of the time and I remember her putting a special lemon glaze on it that was to die for.


I made a few adjustments to Melissa’s recipe to make it paleo friendly.


Oh, and I jazzed it up with a simple coconut butter glaze and lemon zest.


Thank you Melissa for sharing this fabulous recipe and reminding me about a little slice of my childhood 🙂


4.5 from 2 reviews
Lemon Poppy Seed Loaf
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Fluffy, tender bread packed w/ poppy seeds and fresh lemon juice for a delicious snack! Gluten-free, paleo, nut-free.
  • ¼ c. coconut butter, slightly melted, but just enough so it is still soft, you don't want liquid
  • ½ c. granulate stevia
  • splash of vanilla
  • 2 large eggs, at room temperature
  • ¼ c. unsweetened apple sauce (I used date puree)
  • ½ c. unsweetened vanilla coconut milk yogurt
  • 1 meyer lemon, zested and juiced
  • ½ c. coconut flour
  • ½ t. baking soda
  • ½ t. salt
  • ¼ c. poppy seeds
  • coconut butter, melted, for topping
  • lemon zest, for topping
  1. Preheat the oven to 350 degrees F. Grease a 9 in. loaf pan or small square pan with cooking spray.
  2. In a large mixing bowl, combine the coconut butter and stevia until smooth.
  3. Stir in the vanilla, eggs, date puree, and coconut milk yogurt.
  4. Stir in the lemon zest and juice.
  5. Stir in the coconut flour, baking soda, salt, and poppy seeds until combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until lightly golden.
  6. Let cool slightly.
  7. Cut into squares or slices and drizzle w/ coconut butter and top w/ lemon zest.



  1. Your photos have me drooling Chelsy! I haven’t had lemon poppy seed bread in forever, but that is about to change!

  2. I love your phrase “lemons are like rays of sunshine” It’s so true. It can make any recipe feel like spring time. This looks like a wonderful tea cake. Great SRC post.

  3. lemons do equal summer! love it! what a great recipe. 🙂

  4. OMG, I LOVE that you made this gluten-free paleo! I recently went GF for health reasons and it’s pretty much torture to look back at all the things I’ve baked that I can no longer eat. Trying your version ASAP!

  5. These look fantastic! And lemon is always a fave here.

  6. YUM! This looks wonderful. I LOVE lemon poppyseed anything! Great choice. Visiting from Group C

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