A sweet bread with a soft crumb drizzled in a thick, lemony-sweet glaze. Perfect for breakfast, brunch or just a delicious snack. This citrus confection is free of: gluten, dairy, egg, soy, peanut & tree nuts; top-8-free; and vegan too!
Confession: I’m not usually a lemon dessert fan…that is, until I’m pregnant. Then, it’s like bring on the lemon flavored EVERYTHING.
I’ll of course take this over all of the other crazy pregnancy cravings that I’ve heard of. An awesome lemon bread is far preferred over ice cream and pickles. Thank goodness I’ve never had anything crazier! (Knocking on wood since I’m only halfway through this one, and it’s my first girl–so I’ve heard it can change…I’ll keep you posted!)
If you can combine my recent love of lemons and then add carbs to it, could it get any better??!
Well, I guess if you smother it in a thick, sweet, frosting-like glaze then yes, it can get better.
I’ve been looking forward to adapting this recipe, and it did not disappoint. The edges were slightly crisp, the inside bread soft and moist, and the lemon flavor was on point. The mixture of the extract, which helped buoy up the lemon zest and lemon juice made it JUST right.
As you can see, I went ultra thick with my glaze, but you could do it as runny or thick as you like by adding more or less rice milk. (Coconut milk would also do.)
One of the best things about sweet breads is that you can get away with having them whenever. For breakfast…of course! For brunch…duh. For an after-school snack…always. For a dessert…you bet. For a midnight snack…why not? There really is no bad time to have a sweet bread…ever! Pregnant or not!
OK…while we’re on the confession train, I have one more thing to admit to. I made this bread while my toddler was sleeping. He, like me, loves all things carbs so I know he would have loved this. But, I put a towel over it after photographing it–and I NEVER told him I made it. He has no idea this beauty exists in our kitchen. I feel so mean. I promise to let him have some tomorrow. It was just too good to share at the moment–that and we had errands to run as soon as he got up. At least…that’s what I’m telling my guilty mom brain!
While it’s still winter and cold, be sure you add this to your list of weekend baking goals. You’ll be so glad you did! And, be sure to share it with your family, unlike me!
Lemon Bread with Lemon Glaze (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free; vegan)
A sweet bread with a soft crumb drizzled in a thick, lemony-sweet glaze. Perfect for breakfast, brunch or just a sweet snack. This citrus confection is free of: gluten, dairy, egg, soy, peanut & tree nuts; top-8-free; and vegan too!
Ingredients
- BREAD:
- 1 and 1/2 cups gluten-free
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 3 flax eggs (3 Tablespoons ground flax seed mixed with 7 and 1/2 Tablespoons of warm water)
- 1 cup sugar
- 2 Tablespoons coconut oil, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/3 cup lemon juice
- 1/2 cup canola oil
- zest of one large lemon
- GLAZE:
- 1 cup powdered sugar
- 2-3 Tablespoons rice milk
- 1/2 teaspoon lemon extract
Instructions
- For the cake:
- Preheat oven to 350 degrees F. Grease a loaf pan well and set it aside.
- Whisk together flour, baking soda, baking powder, xanthan, sugar and salt in a large bowl.
- In a blender, pulse together the flax eggs, coconut oil, vanilla extract, lemon extract, lemon juice, lemon zest, and canola oil until blended. The reason I do this is to make the ground flax seed as incorporated and small as possible. If you decide to not use a blender, the flax seeds will be more noticeable in the finished product.
- Pour the wet ingredients into the dry ingredients and blend until smooth.
- Pour into the greased loaf pan and bake for 45-50 minutes or until a toothpick entered in the middle of the loaf comes out clean. Remove from oven and cool on a wire rack.
- For Glaze
- While the bread is cooling, add one Tablespoon of rice milk at a time to the rest of the glaze ingredients until you have the consistency you want. Once the bread is fully cooled, pour or drizzle over the loaf.
Adapted from: The 36th Avenue
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Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
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Dorinda W.
I made this as part of a meal train for a family from church whose house had burned down. They have three kids with allergy issues. Between them, gluten, dairy, and eggs are all off the table. It got rave reviews from the mom. It was so great to be able to give them a treat during this tough time for their family. Thanks for helping me bring some sweetness into their lives!
Megan Lavin
Oh! That makes me so happy. And how kind of you to go to the trouble to find a safe recipe for them. It really means a lot when people who don’t have to cook this way choose to. Way to go Dorinda!
Rachel
Can you use a different egg substitute?
Megan Lavin
Sure!
Lori
We can’t use coconut products. Can I sub extra canola oil for the coconut oil?
Megan Lavin
I’ve never tried it, but it’d be worth a shot. Let me know how it turns out!
Alisa Fleming
I just saw an ice lemon bread recipe last week (not allergen-free though!) and thought, I really need to make that. Yours looks so perfect, I think even better than the dairy-full one, so I’m definitely inspired!
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Thanks so much! Yes, there’s nothing worse than seeing an allergy-laden recipe and have a sudden craving for it.
Gluten Free With Emily
I think this would smell so lovely while it was baking! The icing looks so delicious and simple!!
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Thanks Emily! Yes, I’m a sucker for baking just for the smells! It’s like free candles 🙂
amanda -runtothefinish
I’d only have one issue…the glaze would be eaten from the bowl and off the spoon and I”m not sure it would make it too the cake 🙂
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It’s a problem worth having 😉 But I totally get it. The nice thing is that it’s SO sweet, that it really is better on the bread.
Chrystal @ Gluten-Free Palate
I was just thinking about making my lemon bread the other day. Your lemon bread looks amazing! And I love that it is completely allergy friendly.
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Thanks. Yes, winter is the best time to enjoy the good citrus!