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.
Ingredients
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
Instructions
- 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.
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 Bob's Red Mill All Purpose Gluten Free Flour does NOT work in this recipe. Namaste flour blend also doesn't work well.
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 119mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 2g
Natalie
WOW this lemon bread looks absolutely delicious! So moist and rich!
chrystal
Thank you 🙂
Best,
Chrystal
Patti
You are right! All purpose gluten free flour does NOT work in this recipe! So why is it in your list of ingredients then!
chrystal
Hi Patti,
I think you misunderstood. Bob's Red Mill All Purpose doesn't work in this recipe, my all purpose flour blend called for and linked does. 🙂
Best,
Chrystal
Ashley
What do you think about added blueberries? Think it would seep to the bottom?
chrystal
This batter might be thick enough, that they wouldn't sink. You can also sprinkle them on top, and push them just under the batter.
Best,
Chrystal
Susan
Can you sub maple syrup for the sugar in the batter??
chrystal
I haven't tried it in this recipe.
Best,
Chrystal
Jen
Has anyone tried adding blueberries to this recipe?
It sounds so good to me....
chrystal
You can fold in blueberries 🙂
Laila
Hi. Is it possible to replace the egg in this recipe? Thanks
chrystal
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
K
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!
chrystal
Hi Kristen,
I'm so glad you like it! Thanks for letting me know. I'll have to try it in the muffin form sometime 🙂
Best,
Chrystal
Cynthia T
What did you use instead of the milk, almond milk or soy
chrystal
We like to use almond milk.
Best,
Chrystal
Pam K
I used oat milk. It came out great.
Barbara
Do you use regular or confectioner sugar for the glaze?
I plan to make muffins tonight!
chrystal
Hi Barbara,
When I make glaze, I use confectioners sugar/powdered sugar.
Happy Baking,
Chrystal
Penny
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
chrystal
I'm so glad it was a success. Thank you for sharing what you used.
Best,
Chrystal
Emmy Andrews
Trying this now I’m using bobs red mill 1 to 1 baking flour. I used WestSoy milk can’t wait to see how this turns out.
Michelle
So good! I just made these as cupcakes as well. The best GF Lemon cake I have ever had. Thanks for this recipe!!
chrystal
Hi Michelle,
I am so glad you like it! Thank you for stopping by and letting me know 🙂
Best,
Chrystal
Cynthia
Thank you for this recipe! I don’t really bake and I have made this 3 times! I used all purpose GF flour, coconut milk, and egg whites. I have tried with and without glaze (both are delicious)
chrystal
I'm so glad you like it.
Best,
Chrystal
Lori Rivera
Absolutely delicious! Do you know what the nutritional value is? Calories?
chrystal
Hi Lori,
So glad you like it! No, I don't have the nutritional value.
Best,
Chrystal
Susan Ranta
Hi Chrystal, Does the milk have to be dairy- free ?
chrystal
Hi Susan,
No, you can use regular milk.
Cheers,
Chrystal
Samina
Hi Chrystal,
Can I sub coconut sugar for the regular sugar in this recipe?
chrystal
Yes, just note the flavor and color will be a little different.
Samina
Okay, Thank you!
Char
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!
chrystal
Hi Char,
I am so glad you liked it. Thank you for stopping by to let me know.
Best,
Chrystal
Susan
Hi, Can I use butter instead of oil? And if so, how much butter? Thank you
chrystal
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
susan
thank you Chrystal. Should I melt the butter or at room temperature and cream with the sugar?
chrystal
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
Christina
Hi. I’m new to baking so sorry if this is a dumb question. I followed the recipe and my bread didn’t rise at all. It’s the height of a brownie. The only thing I switched was using brown sugar instead of regular bc I didn’t have regular.
chrystal
I'm not sure why it didn't rise. I could have been the brown sugar as brown sugar has molasses in it. It could also be that your leavening agent was expired.
Best,
Chrystal
Maria
Chrystal,
What kind of oil would you use - olive, avocado, vegetable???
Thanks
chrystal
Hi Maria,
We've used avocado oil, vegetable oil, and coconut oil in this recipe. I hope that helps!
Happy baking and cooking,
Chrystal
Grace
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.
chrystal
Hi Grace,
You can use a metal loaf pan. Just watch for doneness.
Best,
Chrystal
Allison Hays
Just made this and it turned out great. I used a metal pan though, and fortunately set the timer for 50 minutes. It was done... probably could have been taken out 3 - 4 minutes sooner. So anyone cooking in metal - check for doneness early!
Larena
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!
chrystal
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
Veronica
Can I make this in a 9x5 loaf pan also? How long baking time if I can?
chrystal
You can bake it in a 9X5. Start with the lowest baking time and watch for doneness.
Best,
Chrystal
Lauren Trainor
Amazing!!! Any suggestions for storage? Can you freeze?
chrystal
I'm so glad you like it. Yes, you can store it i an airtight container in the freezer.
Best,
Chrystal
DR.Wyo
I made this recipe, it is a 10! Do you think it would work in a Bundt pan?
chrystal
A few readers have made it in a bundt pan and loved it.
Best,
Chrystal
Dee
I just got a bread maker machine. Would this work in my new appliance? If so, what adjustments should I make to the recipe?
chrystal
Hi Dee,
This recipe probably wont work in a bread machine. It makes a quick bread, which will burn easier.
Best,
Chrystal
Morgan
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,
chrystal
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
annette
what if you dont have a microwave?
chrystal
You can heat the lemon juice with the sugar on the stove as well.
Best,
Chrystal
Ceri
This was delicious and so easy to make. Thanks for the lovely recipe.
chrystal
I'm so glad you like it.
Best,
Chrystal
Helen
Can this be used with almond flour? New to gluten free baking. Thank you!
chrystal
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
Kathryn Adams
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.
chrystal
I'm so glad! Thank you for letting me know.
Best,
Chrystal
Mariela
The recipe is amaizing, I used almond milk and self raising gluten free flour. Also 1/2 cup of sweetener instead of sugar.
Loved it!!
chrystal
I am so glad you liked it.
Best,
Chrystal
Kim
Where do you find GF baking powder???
chrystal
At my local store. It says gluten free on the canister. The reason I call out gf baking powder is become some baking powders use wheat to cut it. If you have one that you use, and you haven't had problems, you can keep using that one.
Best,
Chrystal
Patricia
EXCELLENT recipe! Thank you so much! I'm making it again right now...
chrystal
I'm so glad you like it. Thank you for letting me know.
Best,
Chrystal
Jessica
Should I let the loaf cool off before putting the glaze?
chrystal
You don't have to let it cool before putting the glaze on.
Best,
Chrystal
Meri Schroeder
Very good and easy to make. I used King Arthur GF flour and it came out great. I also like the idea of poking the holes in the cake to get the icing into the cake - yum. I would suggest changing the icing recipe to read to use confectioner sugar; I was also a little confused by that until I read someone else's question. Thanks for a great recipe!
chrystal
Hi Meri,
I am so glad you liked it. Thank you for sharing that it worked for you with King Arthur GF Flour.
Best,
Chrystal
Kari McGuire
This bread has become a family favorite!! Every time my granddaughter comes to visit her dad she says I HAVE to make it for her!! It’s her FAVORITE!! I use coconut oil and King Arthur measure for measure GF flour—it always turns out great. Thanks for sharing all your recipes—Every one that I’ve tried has been delicious!!
chrystal
I am so glad your family loves it. Thank you for letting me know.
Best,
Chrystal
Mike
Came out great for us. It was moist and "lemony". We ended up using 2% cow milk as we didn't have any nut or grain milks. We only used about 1/2 of the lemon sugar mix for the glaze and brushed it on. I think had we left it in the baking pan and poured it on top, it would be much more "lemony". We took it out and let it cool on a rack and brushed the glaze on.
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Charlotte
Hi Chrystal, what's the best way to make this one ahead of time? Save the glaze for when its time to serve?
chrystal
You can glaze it when you make it. The glaze will add moisture and help hold the other moisture in.
Best,
Chrystal
Michelle
Hi Chrystal,
I just wanted to clarify for the flour part so ONLY using the Bob's Red Mill 1 to 1 GF Flour is all you need? Thanks!! Looking forward to making this for my Mom who is GF 🙂
chrystal
Yes, you can use Bob's 1-to-1. If you're at high elevation, I'd cut the baking powder in half or leave it out.
Best,
Chrystal
Michelle
Hmm you've stumped me I'd never thought of this before, I'm in Toronto, Canada, what do you suggest? crossing my fingers I get this recipe right lol.
Thanks!
Samina
Hi Chrystal,
Tried the lemon bread..it's awesome!!! Thank you for the quick and easy recipe!!
chrystal
I'm so glad you like it. Thank you for letting me know.
Best,
Chrystal
Olivia
I LOVE this recipe. It's so easy and moist which is surprising for gluten free bread. I add blueberries to mine and it's delicious!
chrystal
I'm so glad you love it. Thank you for letting me know.
Best,
Chrystal
US
Used cloud 9 gf flour (Canada) and regular milk and folded in poppy seeds. Came out really well. Thank you for the recipe.