This healthy Whole Wheat Lemon Poppyseed Bread is a delicous breakfast bread filled with chia seeds, poppy seeds, and tangy lemon flavor. It’s naturally sweet and perfectly moist!
Want another healthy breakfast bread? You have to try my Carrot Zucchini Bread! It’s just as tasty!
Whole Wheat Lemon Bread Recipe
When I was pregnant with Cason I used to stop almost every morning at this one cafe. It was hands down my favorite place in the morning.
Freshly brewed coffee smelling up the store, fresh out of the oven baked goods, and this particular store had a mini grocery store attached that had the prettiest produce you’ve ever seen.
Basically this store rocked!!! And then … they closed it.. and I was sooo sad! Still am!
Anywho, when they were open I use to stop and pick up a Lemon Poppyseed Muffin and a cup of Kenyan brewed coffee almost every morning. YUM!
Now that they are closed I had to improvise and make my own Lemon Poppyseed version. And since I’m making it, why not add a few extra healthy nutrients for good measure. 🙂
Why I Love This Breakfast Bread
This recipe is totally a guilt free Lemon Poppyseed breakfast option.
It has minimal sugar, its made with greek yogurt and coconut oil for a nice moist center, a tangy lemon flavor that everyone loves, and then for an extra added nutrient boost there are some chia seeds. Yup, its pretty much your breakfast dream! Your welcome!
Have you tried making anything with chia seeds?
I had a total flop the first time I attempted a recipe … it was a Chocolate Banana Pudding recipe made with chia seeds. The chia seeds were suppose to serve as the “gelatin” for the pudding. Definitely did NOT happen that way.. so instead of pudding I ended up with chocolate banana milk… no bueno. Actually kinda disgusting.
Luckily for you AND for me I didn’t give up I chia seeds.
I pushed through my chia seed failure and ended up with this beauty. And believe me.. its a beauty you need to try! Its great for those quick morning when you are running out the door on the way to work or dropping the kids off at school.
P.S. in case you missed it, there are also chia seeds in my No Bake Pumpkin Spice Energy Bites that I posted the other day!
So, after you buy the bag of chia seeds which usually runs about $5.99 a bag… you have two recipes to make. This Whole Wheat Lemon Poppyseed Bread and those Energy Bites. Go get’er done!
Save your favorite recipes to your own personal recipe box! Click the SAVE button in the recipe box below to create your own meal plans! Awesome-ness!
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PinDescription
This healthy Lemon Poppyseed Bread is a delicous breakfast bread filled with chia seeds, poppy seeds, and tangy lemon flavor. It’s naturally sweet and perfectly moist!
Ingredients
- 2 cups all purpose flour
- 1/2 cup maple syrup
- 3/4 cup greek yogurt
- 1/2 cup coconut oil, melted
- 2 eggs
- 2 tablespoons lemon zest
- 2 tablespoons poppy seeds
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Lemon Glaze: (optional)
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F.
- To a large bowl add gluten free flour, lemon zest, poppy seeds, baking powder, baking soda and salt. Set aside.
- Next, to a medium bowl add maple syrup, greek yogurt, melted coconut oil, lemon juice, vanilla extract and eggs. Whisk together until combined.
- Pour wet ingredients over dry ingredients and mix together with a spatula until everything is well combined.
- Spray a loaf pan with cooking spray. Scoop batter into loaf pan and spread so the batter is even.
- Bake for 40-45 minutes, or until cooked through and slightly browned on top.
- Remove from oven and let cool.
Lemon Glaze: (optional)
- For the lemon glaze, mix powdered sugar and 1 tablespoon of lemon juice together until there are no more clumps and mixture is smooth.
- Drizzle over bread while hot.
Keywords: lemon bread, lemon bread recipe, breakfast bread recipe, breakfast bread, healthy bread recipe, whole wheat bread recipe, healthy bread recipe, easy bread recipe, homemade bread recipe
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30 Min
Paleo
Gluten Free
Low Carb
Vegetarian
Vegan
Whole30
This is my all-time favorite quick bread recipe! I’ve probably made it a couple dozen times.
★★★★★
Love how simple this recipe is 🙂
I made a few substitutions because I did not have eggs or coconut oil at home. I used two flax eggs and 1/2 cup grapeseed oil, 1/4 cup applesauce in place of the coconut oil. Happy to report it came out just fine! Very moist! A little less airy and a little more dense but glad I could make it work with what I have at home!!
★★★★★
Way to work with what you had on hand! The simpler, the better, right!
I made this morning and it tasted delicious, however it’s a bit heavier than I expected and my wife says it isn’t fully cooked through. The mix was drier than I expected even though I added some extra yogurt. Any tips on where I could have went wrong?
It tastes great and I’d love to make it again, and impress my wife this time!
If you added more yogurt it would make the bread heavier and you’d have to cook it longer because you increased the wet ingredients. So I’d leave the recipe as is or even decrease the yogurt to 3/4 cup and see if that works.
Hi there! What a great looking recipe. I had a quick question: if I had plain Greek yogurt, would I need to add some sugar to it before adding it to the recipe? Or is the sweetness of the yogurt negligible? Thanks!
Hmm.. I would maybe add 2 tablespoons of honey if you like it sweet. But if you’re ok without not overly sweet it will be fine without the honey.