Lemony Poppy Seed Bread

Lemony Poppy Seed Bread

1/2 coconut flour
1/2 cup granular erythitol

2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon pink himalayan salt
3 large eggs
1/2 cup sour cream
1 tablespoon avocado oil
1/2 teaspoon vanilla extract
1 tablespoon poppy seeds
Grated zest and juice of 1 lemon

For Glaze:

1/4 cup heavy whipping cream
1/4 cup confectioner's-style erythriotl


Loaf Pan

1. Preheat oven to 325°F. Line a 9 x 5 inch loaf pan with parchment paper, or grease with oil.

2. In a small bowl, whisk together the coconut flour, erythritol, baking powder, xanthan gum, and salt.

3.  In a larger bowl, whisk the eggs, then add the sour cream, oil, and vanilla extract and whisk until blended. Slowly stir the flour mixture into the egg mixture with a spoon until the batter is well combined. Stir in the poppy seeds, lemon zest, and lemon juice.

4. Pour the batter into the prepared loaf pan and ake for 50 - 60 minutes, until loaf is golden brown on top and a toothpick inserted in the middle comes out clean.

5. While the loaf is baking, make the glaze (optional). Mix the cream and erythritol in a small bowl until the sweetener is fully dissolved and the glaze is smooth. Set aside.

6. Immediately after removing loaf from oven, spread the glaze evenly over the top. Allow loaf to cool completely before removing from the pan and slicing. 


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