Description
A bright and citrusy Gluten-Free Lemon Almond Loaf that is both comforting and uplifting, perfect for brunch or any gathering.
Ingredients
Scale
- 2 cups almond flour
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs until frothy, then add applesauce, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined.
- Transfer the batter to the prepared loaf pan and smooth the top. Optionally sprinkle sliced almonds on top.
- Bake for 40–50 minutes, checking at 40 minutes. The loaf is done when golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool in the pan for 10–15 minutes, then lift out using the parchment overhang and cool completely on a wire rack.
- For a glaze, mix powdered sugar with lemon juice and drizzle over the cooled loaf if desired.
Notes
For fewer refined sugars, consider using maple syrup or coconut sugar. Store leftovers tightly wrapped for up to 2 days at room temperature or 5–7 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 334
- Sugar: 26g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2.7g
- Protein: 7g
- Cholesterol: 140mg