Ingredients in this Paleo Lemon Loaf

This loaf is gluten-free, dairy-free, and paleo, and made with real, whole food ingredients. It really doesn’t get better than that. Here’s what you’ll need:

Almond flour: the base of this bread is almond flour, and that’s because it adds the perfect texture, and keeps it paleo. In addition, using almond flour boosts the nutritional content, because almonds are so good for you!

Coconut flour: we also need a touch of coconut flour. I find that combining almond flour and coconut flour produces a much lighter texture, offsetting some of the heaviness of the almond flour (because almond flour is just made from nuts).

Baking soda & baking powder: the combination of baking soda and baking powder in this recipe is actually everything. Usually I go with baking soda only in 90% of my recipes, but this time, the baking soda offset some of the acidity from the lemon, ensuring the proper texture of the loaf.

Eggs: the eggs help bind the loaf together and create a nice, springy consistency. Although I tested this recipe several times, I did not try any egg substitutes, so if you do try it, let me know how it goes. I presume it will work out just fine, but don’t want you to hate me if it doesn’t!

Maple syrup: this loaf is sweetened from a combination of maple syrup and ripe bananas, and I wouldn’t have it any other way. You can substitute the maple syrup for honey, but to be honest, I feel like the honey flavor overpowers the lemon flavor in this loaf. But it will work, if needed!

Bananas: you will need two very ripe bananas in this recipe, which equals about 3/4 cup mashed bananas.

Coconut oil: coconut oil is the fat of choice in this recipe, and it needs to be melted. To melt the coconut oil, I just microwave it in a small bowl for about 20-30 seconds. You can also substitute butter/ghee for the coconut oil, or even avocado oil.

Lemons: in this recipe, you will need the lemon juice and the lemon zest; plus more lemons if you want to make the pretty shavings like what you see in the photos here!

Vanilla extract: vanilla extract elevates the flavor of this loaf, so don’t skip it!

Powdered sugar: if you are going to make the glaze for this loaf – which I highly recommend – you need to get some powdered sugar. you will mix this with the non-dairy milk and some lemon juice, for the perfect lemony glaze!

Dairy-free milk: you just need a touch of non-dairy milk for the glaze, and if you don’t have it, you can even substitute water!

Can you add blueberries to this recipe?

Yes! Are you craving a lemon blueberry loaf instead? Guess what? You can add fresh blueberries to this loaf and make the most perfect lemon blueberry loaf.

To do that, you need 1 cup of fresh blueberries, and you simply add them to the batter right before the batter gets transferred to the baking dish to be baked in the oven! I have not tested this recipe using frozen blueberries, simply because I had fresh ones on hand; and I was also worried about them getting too watery. So if you test it, again, let us all know in the comments below how it turned out!

How to make this Paleo Lemon Loaf

I know this loaf looks fancy with all that peeled lemon on top, and if you want to recreate a lemon loaf that looks as luscious as this one, all you have to do is peel about two lemons. Then place the lemon peels in a small bowl to use as garnish at the end. And yes, I really love eating it, but it does have a bit of a bitter taste, so if that’s not for you, don’t add the lemon peels or just pick it off. It does make the prettiest loaf though, am I right?

Preheat oven to 350F.

Line a 9×5 loaf pan with parchment paper, greasing the inside of the pan first, so that the parchment paper sticks!.

In a large bowl, mix together the almond flour, coconut flour, baking soda, baking powder, sea salt and set aside.

In another bowl, mix together the eggs, maple syrup, melted coconut oil, mashed bananas, lemon zest, lemon juice, and vanilla extract.

Pour the wet mixture into the dry and stir to combine.

Pour the batter into the prepared loaf pan.

Bake for 25 minutes until the top is golden brown, then lightly cover with foil (making a tent) and bake for another 25-30 minutes. The loaf will be done, once a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool completely.

To make the glaze, whisk together the powdered sugar with the dairy-free milk and lemon juice – the consistency should be super thick! If it is runny at all, then add more powdered sugar.

Once the loaf has completely cooled (trust me, let the loaf cool before adding the drizzle), drizzle the glaze over the loaf.

Slice and enjoy!

How to store this Paleo Lemon Loaf:

I recommend storing this loaf in an air tight container and keeping it in the refrigerator. I always feel like loaves left out on the counter don’t stay fresh for more than two days, and any time I make something with almond flour, I want it to last as long as possible. It’s expensive!!

You can also freeze this loaf if you’d like, and it will stay fresh in the freezer for up to 3 months. I do recommend slicing the loaf into slices before freezing, and adding a piece of parchment paper in between each slice to keep the slices from sticking together. And by doing that, you can pull out one slice at a time, as you are ready to eat it!

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If you make this recipe, please be sure to leave a review and comment below. And of course, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories. ENJOY! xx