Lemon Bread Recipe

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This easy recipe for lemon bread is the perfect bread for lemon lovers. It has lots of fresh lemon flavor, a moist crumb, and goes great with coffee in the morning!

If you know anybody who enjoys a good lemon loaf recipe with bright lemon flavor, this is a great recipe for a housewarming gift or for the holidays. (It’s a little bit like lemon pound cake!). You can even drizzle some sweet lemon glaze over the to for extra zingy lemon flavor!

The loaf of Lemon Bread on a white background. Two slices are sliced at the front of the loaf.

Easy Lemon Bread Recipe

What makes this recipe so easy? You just need one big mixing bowl and a parchment-lined loaf pan to get the whole thing done. Your active kitchen time will be 15-20 minutes at most.

Simple Lemon Glaze

If you want to make a lemon glaze, it’s a quick and easy process. The reason I avoided it is because unprocessed sugar will produce a brown glaze instead of a white one. And frankly, I just can’t make that look good in pictures. But if the brown color is not offputting for you, the flavor is every bit as wonderful as the stuff made with regular sugar.

To achieve a good glaze, you’ll need to powder your unprocessed sugar. This can be done in a good food processor, blender, or food grinder. (I use a small coffee grinder and it works great.)

Lemon Glaze For Lemon Bread

In a small bowl, whisk together:

  • 1 cup powdered granular sweetener – Such as Sucanat, coconut sugar or monk fruit.
  • 1 tbsp. fresh lemon juice – If you have access to them, use Meyer lemons for the best flavor.
  • 2 tbsp. unsweetened almond milk – You may want to start with 1 tbsp. and add more as needed to get the consistency you want.
  • 1 tbsp. grated lemon peel – Use a microplane grater to make a finely grated zest. The finer, the better.

For best results, pour this on after the lemon bread has cooled completely.

A sliced loaf of lemon bread with lemon slices garnishing the top of the uncut portion.

Tips For The Best Homemade Lemon Bread

Serve: The best way to serve this is at room temperature.

Lemons: If you have access, Meyer lemons are the best lemons for this recipe.

Dairy-Free Lemon Bread

You won’t find any Greek yogurt, sour cream, or even cream cheese in this recipe. While those things do all add a nice “zing” to a good lemon loaf, you don’t need dairy to accomplish that.

Lemon Extract And Lemon Zest

This recipe uses lemon juice, lemon zest, AND lemon extract. I promise this is not overkill. The finished bread has a light to medium lemon flavor that is fresh and uplifting.

Lemon Bread Ingredient Checklist

(Note: To print the full recipe, see the recipe card below.)

3 cups oat flour – Use gluten-free if needed.

2 tsp. baking powder – Make sure this is newer. Older baking powder doesn’t work well.

½ cup granular sweetener – Try Sucanat, coconut sugar, or monk fruit. I used xylitol because that’s what works best for my blood sugar.

¼ tsp. salt – I used pink Himalayan salt, but use whatever you normally cook/bake with.

2 tbsp. fresh lemon zest – If you have access to Meyer lemons, use those.

1 cup unsweetened apple sauce – You can use homemade or store-bought.

¼ cup virgin coconut oil – This is the stuff that hardens as it cools.

2 large eggs – These are best used at room temperature.

½ cup unsweetened almond milk – Regular milk works too. The only milk I would avoid is coconut milk.

1 tsp. pure vanilla extract – The real stuff. Not flavoring.

2 tbsp. fresh lemon juice – Again, use Meyer lemons if you can find them. Otherwise, regular lemons work too.

2 tsp. lemon extract – Use an extract, not a flavoring.

How To Make Lemon Bread From Scratch

A loaf pan lined with parchment for making this lemon bread recipe.

Preheat oven to 350° F., and line a standard loaf pan with parchment paper.

The dry ingredients sitting in a large mixing bowl.

In a large bowl, combine flour and all other dry ingredients, including the lemon zest, and whisk well to coat and distribute the zest in flour.

The wet ingredients added to the mixing bowl.

Add in the wet ingredients and whisk to combine.

Spraying the loaf pan with an oil sprayer.

Spray the loaf pan with oil.

Pouring the batter into the lined and oiled loaf pan.

Pour the batter into the prepared loaf pan and tap or jiggle the pan a bit to settle the batter.

Gently shaking the loaf pan to settle the batter.

Tap the pan gently to settle the batter.

The baked Lemon Bread in the loaf pan, hot out of the oven.

Bake for 60-75 minutes. A knife should pull out clean when it’s done and the top should be golden brown.

The loaf cooling on a wire rack.

Cool on a wire rack.

The finished loaf of Lemon Bread on a white background with two slices sliced off and laying at the front of the loaf.

Slice and serve.

How To Serve Lemon Bread

The best way to serve this lemon bread is sliced and set on a plate with a little extra glaze drizzled over the top (if you don’t mind the extra sweetness). This also goes really well with coffee or tea. Fruit teas are best for this.

You can also slice some fresh lemons into wedges and squeeze a little fresh lemon juice over the cake and into your tea, if that’s what you serve with this.

How To Store Lemon Bread

This should be stored in an airtight container in the fridge for up to about 4 or 5 days.

Can You Freeze Lemon Bread?

Yes! If you wrap it well with plastic wrap and then put it in an airtight container, you can freeze this for up to 4 months.

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More Lemon Recipes

If you want more lemon desserts or other lemon recipes, here are a few to get you started.

More Sweet Bread Recipes

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Recipe For Lemon Bread

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The loaf of Lemon Bread on a white background. Two slices are sliced at the front of the loaf.

Lemon Bread Recipe

Delicious sweet bread perfect for your lemon harvest!
Print Pin Rate
Course: Breads, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 14 slices
Calories: 187kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Standard Loaf Pan

Ingredients

  • 3 cups oat flour
  • 2 tsp. baking powder
  • ½ cup granular sweetener (try Sucanat, coconut sugar or monk fruit)
  • ¼ tsp. salt (I used pink Himalayan salt)
  • 2 tbsp. fresh lemon zest (zest of 2 lemons)
  • 1 cup unsweetened apple sauce
  • ¼ cup virgin coconut oil
  • 2 large eggs
  • ½ cup unsweetened almond milk
  • 1 tsp. pure vanilla extract
  • 2 tbsp. lemon juice
  • 2 tsp. lemon extract

Instructions

  • Preheat oven to 350° F., and line a standard loaf pan with parchment paper.
    A loaf pan lined with parchment.
  • Combine all the dry ingredients, including the lemon zest, and whisk well to coat and distribute the zest in flour.
    The dry ingredients sitting in a large mixing bowl.
  • Add in the wet ingredients and whisk to combine.
    The wet ingredients added to the mixing bowl.
  • Spray the loaf pan with oil.
    Spraying the loaf pan with an oil sprayer.
  • Pour the batter into the prepared loaf pan and tap or jiggle the pan a bit to settle the batter.
    Pouring the batter into the lined and oiled loaf pan.
  • Tap the pan gently to settle the batter.
    Gently shaking the loaf pan to settle the batter.
  • Bake for 60-75 minutes. A knife should pull out clean when it's done and the top should be golden brown.
    The baked Lemon Bread in the loaf pan, hot out of the oven.
  • Cool on a wire rack.
    The loaf cooling on a wire rack.
  • Slice and serve.
    The finished loaf of Lemon Bread on a white background with two slices sliced off and laying at the front of the loaf.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1slice | Calories: 187kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 69mg | Potassium: 182mg | Fiber: 2g | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg

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