By Wendy Stoltz / Last Modified On January 15, 2023
Easy Gluten-Free Lemon Bread that's tender, bursting with lemon, and the perfect quick bread for lemon-lovers. You are going to love this gluten-free lemon bread recipe.
Love lemon-y treats? You might also like my Gluten-Free Lemon Cupcakes. My Gluten Free Lemon Bars are also a delicious lemon treat.
Gluten-Free Lemon Bread
This Easy Gluten-Free Lemon Bread is perfect on its own, topped with lemon curd, or as the base of a strawberry shortcake sundae. If you love anything lemon, you are going to fall head-over-heals for this bread, like we did.
I've been making this gluten-free lemon bread recipe for almost 20 years.
I like enjoying a slice with afternoon tea but my favorite way to enjoy this Easy Gluten-Free Lemon bread is topped with dairy-free vanilla ice cream and sliced strawberries.
The combination of flavors in insanely good. Lemon, vanilla, strawberries - you can get behind this, right?
Often people ask me why I don't use xanthan gum in my quick bread recipes. Quick breads, like this Easy Gluten-Free Lemon Bread, don't need xanthan gum to work as a binder.
The fat ratio is low enough that the bread holds together really well. It won't crumble or fall apart.
I do use xanthan gum in really high fat recipes like pie crusts and sugar cookies. I find that the xanthan gum really helps with the texture, creating a smooth finish that doesn't fall apart the moment you take a bite.
How to make gluten-free lemon bread
- In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Add the eggs, milk, oil and lemon zest.
- Mix until combined.
- Pour batter into the loaf pan and bake as directed.
- Remove the lemon bread from the oven.
- Evenly spoon or pour the lemon sugar glaze over the top of the lemon bread.
If you have any questions about this gluten-free lemon bread recipe please leave a comment and I will get back to you.
How do you know when your lemon bread is done?
I always recommend that you start testing your gluten-free lemon bread for doneness about 5-7 minutes before the recipe calls for.
Oven temperatures may vary and this can effect your actual baking time. Insert a cake tester or long toothpick into the center of the loaf. If it comes out clean, it’s done.
How long should the gluten-free lemon bread cool before removing from pan?
Let your gluten-free lemon bread cool in the pan for at least ten minutes. Remember, most cakes, cupcakes, and quick breads continue to cook some after being removed from the oven.
Allowing it time to cool will help it set up, and help keep it from falling apart in a steamy mess when you remove it from the pan.
If you are wondering why there are holes in my loaf I like to poke holes in the top so that some of the glaze seeps into the bread.
It's a personal preference, you don't have to do this to really get the full impact of the lemonade like glaze.
I hope you'll bake up a loaf of this Easy Gluten-Free Lemon Bread and enjoy every bite. This loaf can be frozen, and defrosted so don't be afraid to store a few slices for a rainy day.
If you are looking for more lemon infused desserts, check out this Gluten-Free Lemon Meyer Bread and these Healthy Lemon Poppyseed Muffins
If you make this Easy Gluten-Free Lemon Bread please stop back by and let me know what you thought!
Easy Gluten-Free Lemon Bread
Easy Gluten-Free Lemon Bread that's tender, bursting with lemon, and the perfect quick bread for lemon-lovers.
For the bread:
- 1 ½ cups all-purpose gluten-free flour blend
- 1 cup granulated sugar
- 1 teaspoon gluten-free baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup dairy-free milk (or milk of choice)
- ½ cup oil
- Zest from 1 large lemon
For the glaze:
- ¼ cup confectioner sugar (you can also use regular sugar) for the glaze
- Juice from 1 large lemon
- Preheat oven to 350°F (177°C). Position rack in center of oven. Grease a 4 ½ x 8 ½ inch glass loaf baking pan; set aside.
- In a medium mixing bowl, whisk together the flour, 1 cup sugar, baking powder and salt.
- Add the eggs, milk, oil and lemon zest and mix util combined.
- Pour batter into the loaf pan. Bake for 55-60 minutes, until a wooden toothpick inserted near center comes out clean. Remove from oven and let cool in the pan for 10 minutes, then remove from pan and let cool on a rack.
- For the glaze: In a separate small bowl, mix the remaining ¼ cup of confectioner sugar (or regular sugar) and lemon juice. Microwave for 30 seconds, remove from the microwave. Stir till sugar is dissolved.
- Evenly spoon lemon sugar glaze over the top of the lemon bread.
- Store in an airtight container for up to four days.
- The fresh lemon zest and the lemon glaze is what gives this lemon bread it's citrus flavor.
- To measure the flour, spoon the flour into the measuring cup and then level it.
- Bob's Red Mill 1-to-1 Gluten Free Baking Flour works great in this recipe, the Bob's Red Mill All Purpose Gluten Free Flour does NOT work in this recipe. Namaste flour blend also doesn't work well.
Serving Size:1 slice
Amount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 119mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 2g
I made this and it was phenomenal. I’m not a regular baker so I look for easy. This was very easy. The texture was perfect. I used almond milk and 2 teaspoons of lemon powder for the zest. I had just dehydrated lemon peel and made powder the day before. Thank you for an easy to follow recipe that doesn’t have a bunch of ingredients I don’t have on hand.
I just made this recipe, and the result was amazing! I don’t think it’s possible to tell it’s gluten-free. I used oat milk, poked holes in the loaf with a bamboo skewer, and brushed the glaze over. Thank you, Chrystal!
You are very welcome. I am so glad you like it.
Do you think it’s possible to sub applesauce for the oil? Or use half applesauce/half oil (1/4th cup each)?
I haven't tried it myself. If you do, can you please let me know how it turned out with applesauce?
This bread is amazing. I made it for a gathering...it was pretty easy to do. Comments were that it was the BEST GF loaf they have had after years of doing their own baking. Even those who don't have to eat GF were digging in!!
Can this be made with monk fruit sweetener?
I haven't tried this recipe with monkfruit sweetener yet.
I made these into 12 muffins.....I used Bobs RedMill egg replacer and instead of a half cup of oil I reduced it to 1/4 cup an added a 1/4 cup of unsweetened applesauce...... they turned out amazing.......
I am so glad you liked them. Thank you for sharing what substitutions you used.
I prefer lemon bread without the glaze, so I added the juice of half a lemon to the batter. It turned out amazing. Just the right amount of lemon flavor.
This is a fantastic recipe!! The texture is perfect for a quick bread, and I was so happy to find a recipe that used a flour mix that is easy to source, and not a complicated recipe in and of itself.
I added a teaspoon of lemon paste, because I love lemon flavor, and I threw in fresh cranberries as an experiment (1 cup, dusted in powdered sugar), and it turned out great!
Oh wow Kelly, I love the additions you madde. Glad you enjoyed the recipe.
What a fabulous recipe! One-bowl recipes are my favourite. Made as directed, mine had a lovely crispness to the top, but moist and delicious inside. I almost didn’t use the glaze, but glad I did for that boost of lemon flavour. I used a skewer to put some holes in the loaf before I put the glaze on…perfection!
Thank you for the great recipe.
Thank you, Cyd. So glad you made the glaze it takes it from good to great!