Recipe: The Best One Bowl Paleo Lemon Bread (Healthy & Gluten Free)

Trust me when I say that you NEED to make this recipe. Light and full of lemony flavour, it’s a recipe you’ll come back to again and again because it’s THAT good.

Not only is it delicious, it’s super easy to make and fuss free. There’s no need for a mixer (just one bowl!) and no need for frosting or glazes. It’s so good that it even passed the tests of my fussiest family members.

It's based off The BEST Healthy Paleo Banana Bread Recipe (which has so many forms because it's also become; Paleo Pumpkin Bread Recipe, Paleo Zucchini Bread Recipe, Paleo Carrot Cake Recipe, Paleo Chai Spiced Nut Bread Recipe, Paleo Carrot and Zucchini Bread Recipe and this Healthy Paleo Chocolate Zucchini Bread Recipe). Can you say OBSESSED?

Oh and this loaf isn't just delicious - it also does a really good job of scenting your home 😜

As this loaf bakes away, you’ll find your home smelling like lemon heaven. Sweet and fresh and mouth wateringly delicious. It's the kind of recipe that you make and every single person who walks into your house says "mmmmmmmmmmmm, that smells good".

So let me share the recipe with you >> 

The Best Paleo Lemon Bread Recipe

makes one loaf that is gluten free, grain free, paleo, 

refined sugar free, clean eating friendly and dairy free

1 cup (240g) unsweetened applesauce

1/3 cup (110g) honey*

2 tsp (10ml) vanilla extract

3 1/2 tbsp (50g) butter or coconut oil, melted 

4 eggs (~200g)

The juice and zest of one small lemon 

1/2 cup (55g) coconut flour (I recommend this one for the best results!)

1/2 cup (50g) almond meal

3/4 tsp baking soda

• Preheat your oven to 170C/340F.
• Grease and line a small loaf tin (we used this deep loaf tin) and set aside.
• In a medium mixing bowl, combine your applesauce, honey, vanilla extract, melted butter/oil, eggs and lemon juice and zest. 
• Mix in your coconut flour, baking soda and almond meal and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter. 
• Pour your lemon bread mixture into your prepared loaf tin and bake for 30 minutes before place a piece of foil over the top (just place it, don't wrap it) to stop the loaf from browning and then baking for a further 20-30 minutes or until your loaf is cooked through and a skewer inserted into the middle removes clean.
• If your bread is browning too quickly but isn't cooked in the middle, cover it with foil.
• Allow to cool completely before slicing.
• We find this lemon bread keeps best in a sealed container in the refrigerator and it will keep for 2-3 days. You can also freeze the slices by wrapping the slices individually and storing them in a sealed zip lock bag in the freezer.

*If you like your baked goods really sweet, increase this to 1/2 cup. You can also use equal amounts of maple syrup.

But tell me, 

Lemon in baked goods? Yay or nay?

And what's your FAVOURITE cake/baked good recipe of all time? 

Mine has to be these paleo loaves. Every single one is a hit in our house and I make them again and again. It's rare that a week goes by without a loaf made.

    

   

This post may contain affiliate links.