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Gluten Free Almond Poppyseed Bread

An easy gluten and dairy free recipe for a classic quick bread!


  • 2 cups gluten free baking flour I used Bob’s Red Mill
  • 1/2 cup cassava flour I used Otto’s
  • 1 1/2 tsp baking powder
  • 3 large eggs
  • 1 cup white sugar can sub coconut sugar, if desired
  • 1/2 cup coconut oil, melted
  • 3/4 cup cashew or almond milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 1 1/2 tbsp poppyseeds

Glaze for top

  • 1 cup powdered sugar
  • 2-4 tbsp cashew milk
  • 1/2 tsp almond extract
  • 1/2 cup slivered almonds
  • 1/4 cup orange juice


  1. Preheat oven to 350 degrees.

  2. Grease a large loaf pan with coconut oil. Set aside.

  3. In a mixing bowl or kitchen aid, combine flours, baking powder, and sugar.

  4. Add eggs in one at a time and whisk together.

  5. Stir in coconut oil, milk, vanilla, almond extract, and poppyseed. Combine well.

  6. Pour batter into loaf pan and bake for 60-70 minutes or until toothpick inserted comes out clean. Loaf should be golden brown.

  7. Remove from oven and allow to cool in pan. Once cooler, turn loaf pan upside down and slide bread out slowly.

  8. Cool completely, overnight is best.

To make glaze

  1. Combine ingredients (except for almonds) together in a small bowl.

  2. Pour over top of bread and sprinkle with almond slices. Slice and serve bread.