Gluten Free Lemon Poppy Seed Quick Bread Recipe

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Gluten Free Lemon Poppy Seed Quick Bread Recipe

Tiffany Whittaker

By
@Tiffanyann0725

Gluten Free lemon poppy seed bread! Delicious! obtained from simply gluten free website.


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Rating:

Serves:

5-8

Prep:

10 Min

Cook:

50 Min

Ingredients

1 1/2 c
superfine brown rice flour
1/2 c
tapioca starch
1 tsp
salt
2 tsp
baking powder
1
12.5 ounce can solo poppy seed cake and pastry filling
2 large
eggs
1/4 c
eseed (or other neutral flavored) oil
1 medium
lemon zest (finely grated) and juice
1 c
milk (dairy free is fine)
1/2 c
powdered sugar

Directions Step-By-Step

1
Directions
Preheat oven to 350 degrees. Spray a 9 by 5 inch loaf pan with gluten free non-stick cooking spray and line with a piece of parchment paper that overhangs on the sides.
2
Whisk together the brown rice flour, tapioca starch, salt and baking powder. Beat the Poppy Seed filling, eggs, oil and lemon jest on medium high speed of a mixer until it doubles in volume, 2 – 3 minutes. Turn the mixer to low and add the flour mixture slowly. Add the milk and mix until combined. Scrap the sides and bottom of the mixing bowl well with a spatula. Pour the batter into the prepared pan and bake 50 – 60 minutes or until browned and a tooth pick inserted into the loaf comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
3
Mix the lemon juice with the powdered sugar until smooth. Drizzle onto the cooled loaf and let set for a few minutes.

Servings
A gluten free recipe that makes 1 small loaf

About this Recipe

Course/Dish: Savory Breads
Other Tags: Quick & Easy, Healthy