Description
A moist and flavorful gluten-free lemon bread, perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1/4 cup coconut oil or melted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, whisk together the eggs, honey (or maple syrup), lemon juice, lemon zest, and melted coconut oil (or butter) until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until fully blended.
- Transfer the batter into the prepared loaf pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool before slicing it for serving.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 180mg
Keywords: lemon bread, gluten-free, almond flour, quick bread, spring brunch