Lemon Poppy Seed Loaf

    yield: 8 servings
    prep time: 15 minutes
    Cooking time: 1 hour

    Southerners love lemony desserts. My husband is no exception. He loves those lemon loaf slices from Starbucks, but they are loaded with sugar and carbs! This loaf is my alternative, with the addition of poppy seeds. Here’s an idea: Make a loaf of this bread and pack your own slice to take to your favorite coffee shop. Buy your coffee there, of course.

    • ½ cup coconut flour
    • ½ cup granular erythritol
    • 2 teaspoons baking powder
    • ¼ teaspoon xanthan gum
    • ¼ teaspoon salt
    • 3 large eggs
    • ½ cup sour cream
    • 1 tablespoon avocado oil
    • ½ teaspoon vanilla extract
    • 1 tablespoon poppy seeds
    • Grated zest and juice of 1 lemon
    • GLAZE (optional):
    • ¼ cup heavy whipping cream
    • ¼ cup confectioners’-style erythritol

    1. Preheat the oven to 325°F. Line a 9 by 5-inch loaf pan with parchment paper or grease the pan with oil.
    2. In a small bowl, whisk together the coconut flour, erythritol, baking powder, xanthan gum, and salt.
    3. In a larger bowl, whisk the eggs, then add the sour cream, oil, and vanilla extract and whisk until blended. Slowly stir the flour mixture into the egg mixture with a spoon until the batter is well combined. Stir in the poppy seeds, lemon zest, and lemon juice.
    4. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, until the loaf is golden brown on top and a toothpick or tester inserted in the middle comes out clean.
    5. While the loaf is baking, make the glaze, if desired: Mix the cream and erythritol in a small bowl until the sweetener is fully dissolved and the glaze is smooth; set aside.
    6. As soon as you remove the loaf from the oven, spread the glaze evenly over the top. Allow the loaf to cool completely before removing it from the pan and slicing. Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.