Gluten Free Lemon Bread

Name: Gluten Free Lemon Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups gluten-free flour; 1 tsp baking powder; 1/2 tsp salt; 2 eggs; 2/3 cup pure maple syrup; 1/3 cup melted coconut oil (or avocado oil); 1/2 cup coconut milk (or milk of choice); 2 tbs lemon juice; 1 tbs lemon zest (from a large lemon); 1 tsp vanilla extract; 2 tbs pure maple syrup; 1 tsp lemon juice

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This gluten free lemon bread is bursting with delicious flavor! Try this easy recipe for a light, healthy snack.

Gluten free lemon bread in a stack of slices on a plate

I love having healthy homemade snacks on hand to get my family through the day. I feel like we’re so much better off eating snacks that we’ve made ourselves, and it’s nice to have treats that we can feel good about eating.

Lemon is one of our favorite flavors, so this gluten free lemon bread doesn’t last long in my house. The bright lemon flavor and tender texture of this snack cake are irresistible.

I love the sweet, tangy taste of the maple lemon glaze. I brush it onto the bread while it’s still warm so it soaks into the loaf. Every bite of this bread is delicious, but the “edge” bites are the best when you get a big taste of the glaze.

Gluten-free lemon bread on a bread board

Step by Step Instructions for this Gluten-Free Lemon Loaf

Step One: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step Two: Combine the wet ingredients

In a large bowl, mix together the eggs, pure maple syrup, coconut oil, coconut milk, fresh lemon juice, lemon zest, and vanilla extract.

Wet and dry ingredients being stirred together

Step Three: Combine the wet and dry ingredients

Add the dry ingredients to the wet ingredients. Stir to combine into a smooth batter.

Gluten free lemon bread baked in a loaf pan

Step Four: Bake the gluten-free lemon bread

Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Lemon glaze is being drizzled onto the warm lemon bread

Step Five: Drizzle the loaf with the lemon glaze

During the last few minutes of baking, stir together the glaze ingredients. As soon as the lemon bread is done baking, remove it from the oven and pour the glaze on it while it’s still warm in the pan. Brush the glaze across the loaf with a pastry brush to distribute it evenly. Cool to room temperature before cutting.

Tips and Frequently Asked Questions

What gluten-free flour should I use?

You can use my homemade gluten-free flour blend. If you’d prefer to use a store-bought flour, I like Bob’s Red Mill and King Arthur Flour.

How can I get the best lemon flavor in my lemon bread?

Be sure to use the full amount of lemon zest for the brightest lemon flavor. If you’d like even more flavor, you can add a bit of lemon extract to the cake batter or the glaze.

Can this lemon cake be made into muffins?

This recipe can easily be adapted to muffin form. Simply bake the batter in a muffin pan for 18 to 20 minutes, and drizzle the glaze on the muffins while they’re still warm.

What variations can be made?

You could add a cup of fresh blueberries to turn this into a delicious loaf of gluten free lemon blueberry bread. Raspberries and blackberries work well in this cake, too.

Check out my gluten free raspberry lemon muffins for another delicious, fruity snack. I never get tired of lemon treats!

Prep Time:10

Cook Time:1

Total Time:1 10

Recommended Equipment

Ingredients

For the Bread

2 cups gluten-free flour
1 tsp baking powder
1/2 tsp salt
2 eggs
2/3 cup pure maple syrup
1/3 cup melted coconut oil or avocado oil
1/2 cup coconut milk or milk of choice
2 tbs lemon juice
1 tbs lemon zest from a large lemon
1 tsp vanilla extract

For the Glaze

2 tbs pure maple syrup
1 tsp lemon juice

Instructions

Preheat the oven to 350 degrees and grease a standard loaf pan.
In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
In a large bowl, mix the eggs, maple syrup, coconut oil, coconut milk, 2 tablespoons of lemon juice, lemon zest, and vanilla extract. Then add in the dry ingredients and stir to combine.
Transfer the batter to the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
During the last few minutes of baking, stir together 2 tablespoons of maple syrup and 1 teaspoon of lemon juice to make the glaze. As soon as the lemon bread is done baking, remove it from the oven and pour the glaze on it while it’s still warm in the pan. Brush the glaze across the loaf with a pastry brush to distribute it evenly.
Let the bread cool completely before removing it from the pan. Store it in an airtight container for up to 3 days, or transfer to the freezer for later.

Approximate Nutrition Info

Servings:

Calories: 190kcal

Author: Annemarie Rossi

Cost: $.44 per serving

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