Lemon Poppy Seed Loaf

This is a lot like my other bread recipes, but with a little added twist… I’ve been enjoying this as toast with a little almond butter on it in the morning. It’s versatile and will really go with anything!

Lemon Poppy Seed Loaf


  • 1 cup of Almond flour
  • 1 cup cashew flour
  • 1 tsp baking soda
  • ½ teaspoon salt
  • 1 T apple cider vinegar
  • 5 eggs
  • 2 Tbs of Apple Sauce
  • ¼ cup of grass fed butter, unsalted (Kerrygold)
  • 2 Tbs of poppy seeds
  • 1 1/2 Tbs of raw organic honey
  • 1/2 of a lemon, squeezed (make sure to watch out for the seeds!)


  1. Pre heat oven to 350°F
  2. Combine all the dry ingredients in 1 bowl, then combine all the wet ingredients in 1 bowl. Leave out the apple cider vinegar and the baking soda.
  3. Add the wet to the dry ingredients and mix well, no lumps!
  4. Combine the apple cider vinegar and the baking soda in a small bowl and mix (it will start to bubble!)
  5. Add the Apple cider vinegar mixture to the main bread mixture and mix well
  6. Add in the chopped walnuts and the cranberries
  7. Place mixture in Wax paper lined bread load pan. Be sure to oil the wax paper, just in case!
  8. Bake for about 45-55 minutes.

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