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Lemon Poppy Seed Bread

Grain-free lemon poppy seed bread loaf, with glaze on top and cut into slices.

Grain-Free Lemon Poppy Seed Bread

Grain-Free, Gluten-Free, Nut-Free

Print Recipe

This zesty loaf is moist with a perfectly tender crumb and crunch from the poppy seeds. Drizzle it with a bit of glaze for a sweet and tangy bite! This recipe is easy to bake up and easy to serve to guests - even those without dietary restrictions! Thanks to Otto's Cassava Flour, this grain-free bread is perfect for anyone to enjoy as a snack or part of afternoon tea - without worry! It's so delicious, no one would even believe it's grain-free!

Looking for lemon poppy muffins instead? We have a recipe for that too!



  • 1 cup powdered sugar
  • 1 Tablespoon lemon juice
  • 1 ½ Tablespoons milk of choice


  1. Preheat the oven to 350°F. Line an 8.5 x 4.5-inch loaf pan with parchment paper. 
  2. In a large mixing bowl, combine the cassava flour, baking powder, sea salt, and sugar. Whisk until combined. 
  3. Add the eggs, oil, yogurt, lemon juice, lemon zest, and vanilla extract. Stir until well combined. Fold in the poppyseeds. 
  4. Spread the batter into the loaf pan. 
  5. Bake for 45-50 minutes. The edges of the bread should be lightly browned and a toothpick inserted into the center should come out clean.
  6. Let the bread cool for 15 minutes before moving out onto a cooling rack to cool completely before glazing.
  7. To make the icing, combine the icing ingredients together and stir until a smooth glaze forms. Drizzle over the loaf. Slice and enjoy! 
  8. Store leftovers in an airtight container