Lemon Poppyseed Bread

by Laura Silber

This recipe is forgiving and easily adaptable. You can omit the almond and poppy seeds, or bake in muffin cups for a great lemon cupcake. Or replace the lemon with orange.


  • 1½ cups coconut milk or buttermilk
  • 2 cups sugar
  • 1¼ cups vegetable oil (plus extra for oiling pans)
  • 2 tsp. almond extract
  • 2 tsp. vanilla extract
  • 3 Tbsp. fresh lemon juice
  • Zest of 2 lemons
  • 3 eggs
  • 3 cups Sorghum Flour Blend
  • 1½ tsp. guar gum
  • ¼ tsp. salt
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 1½ Tbsp. poppy seeds
Lemon Poppyseed Bread

Elizabeth Cecil

Preheat oven to 325° F. Oil the baking pans liberally with vegetable oil. Mix all wet ingredients together and whisk well.

In a separate bowl, mix all dry ingredients together. Add to wet mixture and beat well until smooth. Pour into prepared pans.

Bake full-size loaves 50 to 55 minutes, and mini loaves 35 to 40 minutes, until tester comes out clean. Turn out onto racks to cool.
(Makes 3 loaves, or 6 mini loaves)