Overhead view slice of lemon poppy seed bread on stone plate

Lemon Poppy Seed Bread (Gluten Free Option)

If you love the flavor of lemon poppyseed muffins, you’ll love this light and tender lemony quick bread that’s dotted with poppyseeds and topped with a delicious lemony glaze. Perfect for a breakfast or brunch addition, and holiday menus. Can be made as a gluten-free bread or not. 

Prep: 15 minsCook: 35-44 minsTotal: 50 minutes
Servings: 10-12 slices 1x


For the Bread:

For the Lemon Glaze:

  • 1/4 cup powdered sugar
  • 2 teaspoons fresh squeezed lemon juice
  • Zest from 1/2 lemon


  1. Preheat oven to 350°F. Spray a 9×5 loaf pan with cooking spray; set aside.
  2. In a mixing bowl whisk together the eggs, yogurt, oil and vanilla. Add the flour, sugar, baking powder, baking soda and salt. Stir to combine.
  3. Add the lemon zest, juice and poppy seeds, stir into batter (batter will bubble and foam a little). 
  4. Pour the batter into the prepared loaf pan. Smooth the top with spatula. Bake for 35-46 or until toothpick inserted in the center comes out clean. We recommend checking the bread after 30 minutes. If the top is starting to brown too quickly, tent it loosely with foil.
  5. Remove loaf from the oven, let cool for 20-30 minutes in the pan, then remove from the pan and place on a wire rack to cool completely.

For the Lemon Glaze:

  1. In a small bowl mix together the powdered sugar, lemon juice and lemon zest (if using). Adjust the powdered sugar and lemon juice to a drizzly consistency.  Be sure the bread is fully cooled before drizzling with the glaze.
  2. Drizzle on cooled bread before slicing.


*May use 2% or full-fat plain or vanilla yogurt or Greek yogurt. We recommend full-fat vanilla yogurt. 

Nutrition Information

  • Serving Size: 1/12th loaf with glaze
  • Calories: 220
  • Fat: 8 g
  • (Sat Fat: 1 g)
  • Sodium: 218 mg
  • Carbohydrate: 30 g
  • (Fiber: 1 g
  • Sugar: 10 g)
  • Protein: 5 g
  • Cholesterol: 45 mg


© The Real Food Dietitians
Recipe By: Ana Ankeny