'Just like the real deal' Almond Poppy Seed Bread made LOW-CARB! An easy quick bread that is melt-in-your-mouth tender with a crisp glaze with aromatic vanilla, almond, butter, and orange flavor! (Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Paleo, Vegan)
BEST EVER POPPY SEED BREAD
Welcome to another edition of #quarantinebaking comfort food! I'm here to bring you comfort and joy in the form of healthier baked goods that make your body feel good from the inside out-- that you won't regret eating later.
It's getting better all the tiimmmme! Remember that song? That's the anthem for my low-carb quick bread series 🙂 which so far has included:
(both definite must-makes in my book!)
And somehow, the texture of these breads keeps getting BETTER. Moister (?) Is that a word? This poppy seed bread is the moistest of all so far, with a very delicate crumb.
This easy, healthy poppy seed bread is incredibly soft and tender. Melt-in-your-mouth cake texture!! Perfect for breakfast, brunch, snack or dessert! You won't believe it's Low-Carb, Paleo, and Vegan!
Just like the Real Deal
I'm also claiming "It's Getting Better All the Time" for life in general. 🙂 Things will get better.
And things can certainly get better by baking a deliciously moist loaf of POPPY SEED BREAD jam-packed with tiny crunchy seeds and a crispy sugary glaze!!
To me, this recipe tastes just like the poppy seed bread of my childhood. The one my mom would bake on special occasions that my family would devour in about 2 seconds.
I'm pretty sure there were at least 3 cups of sugar in that bread, lol. Along with the typical white flour, butter, & eggs.
But now you get to have DELICIOUS - real-deal- poppy seed bread made with healthier ingredients and ZERO SUGAR.
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How to Make Low-Carb Poppy Seed Bread
If you've been following along with my new cakes and breads I've been sharing lately, now you know my not-so-secret formula to achieving a great texture in baked goods.
The basic ingredients are:
- Fine almond flour to make this much lower-carb and grain-free than traditional baked goods
- Tapioca flour - to help the texture immensely. Trust me on this one 😉 It lightens it up so it's not too heavy and dense.
- Flaxseed - for texture and to bind the bread together
- Sweetener - a combo of stevia and monkfruit for best results. (More details in my Lemon Loaf post and in my cookbook.)
- Oil & water - any neutral oil works fine, such as refined coconut oil, or light tasting olive oil, or melted butter
- Extracts & flavorings
- Vinegar & baking soda/powder for rise
How to Make a Sugar-Free Orange Glaze
If you've ever had a traditional poppy seed bread with orange glaze, this one is VERY similar.
Both are crispy (my favorite part!). And have EPIC flavor!
Here's how I made my version sugar-free, dairy-free and low-carb:
- Orange Juice - I used just 2 Tbs fresh squeezed orange juice from 1.5 mandarin oranges/cuties. If you don't want to use OJ, sub almond milk + orange extract
- Vanilla - same extract as the traditional recipe
- Almond - same amazing flavor. I love LOVE almond extract. This combination is heavenly!
- Butter - I used a bit of melted butter flavor coconut oil on top of the loaf to give butter flavor. If you don't have it, you can sub butter extract or dairy/non-dairy butter
- Sweetener - I used monkfruit granules to achieve the crystalized "sugar" texture on top. Any granulated sweetener should work fine.
Important Tips for Egg-Free Baking
Since this quick bread recipe is egg-free and yeast-free, it relies on the reaction of vinegar and baking soda + baking powder to create rise and fluffiness.
It's important that you don't over-mix and pop all the bubbles in the batter! Stir just until the "flour" is moistened.
It's also important to follow the recipe exactly, especially the last baking step where the loaf if allowed to cool gradually inside the oven, instead of being removed as soon as the timer goes off. This helps to prevent sinking (which happens often when there is a drastic temperature drop)
Can you think of more quick bread flavors you want me to recreate? Let me know in the comments! 🙂
Don't forget to Save this on Pinterest
Low-Carb Poppy Seed Bread (Paleo & Vegan)
- 2 cups fine almond flour
- ⅓ cup ground flaxseed
- ¼ cup tapioca flour
- 3 Tbs monkfruit granules
- 1 Tbs poppy seeds
- ½ Tbs baking powder
- ½ teaspoon baking soda
- ½ teaspoon pure stevia powder - see notes for sub
- ⅛ teaspoon pink salt
- ½ cup + 3 Tbs water
- 1 Tbs vinegar
- ¼ cup avocado oil - or other neutral oil
- 2 teaspoon almond extract
- 1 teaspoon buttery coconut oil - (optional) melted
- 2 Tbs monkfruit granules
- 2 Tbs orange juice
- ⅛ teaspoon almond extract
- ¼ teaspoon vanilla extract
To make the bread:
- Preheat the oven to 325. Line a small bread pan with parchment paper for easy removal (my pan is 7x4")
- Whisk together dry ingredients in a large mixing bowl. Mix together water, vinegar, oil and almond extract in another small bowl.
- Pour wet over dry and gently mix by folding the batter until the flour is moistened (it will be a little thick). Do not overmix.
- Carefully scoop batter into prepared bread pan.
- Bake for about 38-40 minutes. *Important* Turn the oven off, but leave the loaf in the oven for another 5-10 minutes with the door shut to cool gradually. Then remove and cool the loaf on a wire rack for 5 minutes.
- Prick loaf a few times with a toothpick. Optional - Brush on melted buttery oil.
To make the glaze:
- Stir together monkfruit, orange juice, and extracts in a small bowl. Pour glaze over baked loaf before removing it from the pan. Allow it to seep in and cool to crisp up.
- Allow to cool completely before cutting. Enjoy!
- Replace ½ tsp stevia extract with ½ tsp pure monkfruit extract 50% mogroside, or ¾ teaspoon 30% mogroside)
- OR replace ½ cup water with Lakanto monkfruit syrup or pure maple syrup for non-low-carb
- Monkfruit granules may be replaced with another granulated sweetener such as erythritol (or coconut sugar for non-low-carb)
- Need help with a sweetener conversion? Comment below
- Save 20% on monkfruit sweeteners at Lakanto.com with code PRETTYPIES
Would I be able to sub in some lemon juice for part of the water for a lemon poppy seed bread?
If so, how much. Thanks in advance.
For lemon, you can simply add finely grated lemon zest (that’s where most of the lemon flavor comes from) or use my lemon loaf recipe and add in poppy seeds >> https://prettypies.com/lemon-loaf-cake
Let me know if you try it!
This looks fantastic! However I don’t have tapioca flour. Can I grind tapioca? Also, can I substitute orange oil or extract for the juice as we never have juice in our home?
Thank you so much for your great attitude during this time!!! I’m finding few who share my positivity. Thank you!
Thanks! I’m a big believer in positivity!
Any starch should work fine in place of tapioca. You can also use more almond flour but it will be more dense.
I just used juice squeezed from a mandarin orange, but I think orange oil + almond milk would probably do the trick 🙂
Let me know how it turns out!
Thank you so much!
Looks so yummy, can I use cassava flour in place of almond flour?
Those two flours act differently in baking so I’m not sure it would come out the same. Cassava can be gummy. I would find a recipe specifically formulated with cassava flour 🙂 Hope that helps
How much vanilla extract in the bread ingredients I don't see it listed.
Whoops there is only almond extract in the bread itself. Vanilla is in the glaze. I’ll have to update it the instructions when I get home 🙂
Have you made a low carb banana bread?
No I haven’t, but you could try subbing almond extract for banana flavoring!
Can I use anything besides monk fruit granules?
You can use erythritol granules (Swerve), or regular granulated sugar, or coconut sugar.
I wouldn’t use allulose here since it can make it too moist and fall apart.
I like using the monkfruit (erythritol blend) as it helps add structure and a firmness to the crust, as well as sweetness. Regular sugar will have a similar result but it may be a slightly softer texture. Hope that helps