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Ginger Lemon Poppyseed Bread

I have been in a breakfast rut recently, as my regular oatmeal hasn't been as appetizing as it used to be. To switch it up this week, I made this Ginger Lemon Poppyseed Bread. The classic lemon poppyseed flavor is one of my favorites for baked goods and the ginger in this adds even more depth of flavor and an anti-inflammatory boost. The first time I made this, I used fresh ginger but it just wasn't as powerful as the powdered ginger. In general, 1 tbsp of fresh ginger can be subbed for 1/4 tsp powdered ginger to show you how much fresh ginger you would need to get a similar flavor.

I chose to not top it with a lemon glaze because I planned to eat it with nut butter and fruit, which has been delicious - I highly recommend it!


- 1 3/4 C whole wheat or gluten-free flour

- 1/2 C coconut sugar

- 2 tsp baking powder

- 1 tsp baking soda

- 1/4 tsp salt

- 2 tbsp poppy seeds

- 2 tsp ground ginger

- 1 lemon, zest and juice (about 2 tbsp zest and 4 tbsp juice)

- 2 tsp vanilla extract

- 1 tbsp ground flaxseed + 3 tbsp water

- 3/4 C almond or other plant-based milk

- 4 tbsp coconut oil, melted


- Preheat oven to 400F

- in a small bowl, mix flax and water and set aside (let sit for about 10 minutes until thick)

- mix flour, sugar, baking powder, baking soda, salt, poppy seeds, and ground ginger in a bowl

- in a separate bowl, add lemon juice and zest, almond milk, coconut oil, and flax egg, stir until combined

- pour dry ingredients into wet and stir until combined

- pour into coconut oil-greased bread pan and bake for 22-24 minutes until the top is hard to the touch

Note: because of the coconut sugar, this turns out darker than the typical lemon poppyseed bread


Xx, Kara

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