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Easy Gluten-Free Lemon Bread

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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 sliced on a white plate with slices of lemon on the side

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 converted it to gluten-free when I was developing recipe for my cookbook. 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?

a side view of a Gluten-Free Lemon Bread loaf with a couple of lemon bread slices, on a white plate with lemon and strawberry slices on the side

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.

a collage of six photos showing the steps for making gluten free lemon bread

How to make gluten-free lemon bread

  1. In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.
  2. Add the eggs, milk, oil and lemon zest.
  3. Mix until combined.
  4. Pour batter into the loaf pan and bake as directed.
  5. Remove the lemon bread from the oven.
  6. 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.

four slices of Gluten-Free Lemon Bread stacked on a marble slab next to lemon slices

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!

Yield: 16 slices

Easy Gluten-Free Lemon Bread

four stacked pieces of Gluten-Free Lemon Bread on marble

Easy Gluten-Free Lemon Bread that's tender, bursting with lemon, and the perfect quick bread for lemon-lovers.

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 20 minutes

Ingredients

For the bread:

For the glaze:

  • ¼ cup sugar for the glaze
  • Juice from 1 large lemon

Instructions

  1. 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.
  2. In a medium mixing bowl, whisk together the flour, 1 cup sugar, baking powder and salt.
  3. Add the eggs, milk, oil and lemon zest and mix util combined.
  4. 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.
  5. For the glaze: In a separate small bowl, mix the remaining ¼ cup of sugar and lemon juice. Microwave for 30 seconds, remove from the microwave. Stir till sugar is dissolved.
  6. Evenly spoon lemon sugar glaze over the top of the lemon bread.
  7. Store in an airtight container for up to four days.

Notes

  • 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 All Purpose Gluten Free Flour does NOT work in this recipe.

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 119mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 2g
© Chrystal
Cuisine: American / Category: Breads/Muffins
a pinterest pin collage of three photos of lemon bread with the words gluten free lemon bread written in the center

Reader Interactions

Comments

    • Hi Laila,
      I haven’t tried it in this recipe, I’d guess that I’d work with flax-egg, but it won’t rise as much. Hope that helps.

      Best,
      Chrystal

      Reply

  4. Great recipe! I actually made muffins out of it since I had the wrong size loaf pan. They took about 22 minutes and are moist and delicious. I’m newly GFDF , so baked goods that actually taste good are exciting, lol. Thanks for sharing!

    Reply

      • Hi, I made this bread today and used a square class pan as I didn’t have a glass loaf pan.
        It turned out great used half almond and Gluten free flour. Also used palm sugar for the sweetener.
        So lemony and sweet. Big success as a desert for a birthday celebration.
        Emory

        Reply

  9. This is so good. I made this bread into muffins instead of a loaf. I used 350 degree oven and used pamela’s all purpose blend flour. This recipe is a keeper. It made 11 high muffins. Oh so good!

    Reply

    • Hi Susan,
      I haven’t used butter in this recipe but you should be able to swap it 1 for 1. Let me know how it turns out.

      Best,
      Chrystal

      Reply

        • Hi Susan,
          Sorry it took me a bit to get back to you, I was traveling. I haven’t tried butter in this recipe but you would use it as a 1 for 1. I’d imagine the bread will come out more cake like with butter. Let me know how it turns out!

          Best,
          Chrystal

          Reply

    • Hi Maria,
      We’ve used avocado oil, vegetable oil, and coconut oil in this recipe. I hope that helps!

      Happy baking and cooking,
      Chrystal

      Reply

  12. I only have a metal loaf pan. Should I bake the loaf at a higher temp? I love anything lemon flavored and would really like to make this.

    Reply

  13. So good! I’ve made this recipe twice in the last two days, because it’s been such a hit in my house! It’s a great recipe to have, because I always have these ingredients on hand. As other posters have mentioned, I made them as muffins as well and they turned out great!

    Reply

    • Hello Larena,
      I am so glad you like my gluten free lemon bread recipe. Thanks for letting me know you made it into muffins.

      Best,
      Chrystal

      Reply

  16. I just got a bread maker machine. Would this work in my new appliance? If so, what adjustments should I make to the recipe?

    Reply

  17. Hello, trying this recipe, is the batter supposed to be cake batter consistancy? Mine was a little dense and sticky. I did try to halve the recipe to make a small loaf.

    Thank you,

    Reply

    • Hi Morgan,
      The batter should be a little sticky, and not runny but also not super dense. Is there a chance you could have measured something incorrectly when you halved it? I hope it still turned out for you.

      Best,
      Chrystal

      Reply

    • Hello Helen,
      Almond flour won’t work in this recipe. You can google a paleo lemon bread, that should bring up some almond flour recipes. I do have some paleo recipes that use almond flour on my site, just not this one.

      Best,
      Chrystal

      Reply

  21. Made this recipe this evening using Bob’s Red Mill all purpose GF flour and made small mini loaves. They were a hit with the whole family! Topped them with lemon glaze and they were the perfect end to our meal.

    Reply

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