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Lemon Poppy Seed Breakfast Loaf with Greek Yogurt - Easy Morning Bake

Name: Lemon Poppy Seed Breakfast Loaf with Greek Yogurt - Easy Morning Bake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum included); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons poppy seeds; Zest of 1 large lemon; 1/4 cup fresh lemon juice (about 1-2 lemons); 1/3 cup granulated sugar; 2 large eggs, at room temperature; 1 cup plain Greek yogurt (can substitute dairy-free yogurt for dairy-free option); 1/4 cup vegetable oil (or melted coconut oil); 1 teaspoon vanilla extract

By Beginnerbakes Editorial TeamPublished Apr 2, 2026 | Updated Jul 11, 2026

American 60 mins beginner-friendlyeasystep-by-steplemonpoppy seedmorning-bakeone-bowlminimal-ingredientscomfort-food

Lemon Poppy Seed Breakfast Loaf with Greek Yogurt - Easy Morning Bake with measured ingredients, 60-minute total timing, 8-serving yield, oven settings, and step-by-step instructions.

Prep 10 min

Cook 50 min

Total 60 min

Servings 8

Difficulty easy

Cuisine American

Ingredients

Servings 8

1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum included)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds
Zest of 1 large lemon
1/4 cup fresh lemon juice (about 1-2 lemons)
1/3 cup granulated sugar
2 large eggs, at room temperature
1 cup plain Greek yogurt (can substitute dairy-free yogurt for dairy-free option)
1/4 cup vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract

BeginnerBakes lemon poppy seed loaf ingredients

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
Add the lemon zest and stir to distribute it evenly throughout the dry ingredients.
Add the sugar, eggs, Greek yogurt, vegetable oil, lemon juice, and vanilla extract to the dry ingredients in the same bowl.
Using a wooden spoon or rubber spatula, gently fold and mix everything together until just combined. Avoid overmixing to keep the loaf tender.
Pour the batter evenly into the prepared loaf pan. Smooth the top with the back of the spoon or spatula.
Bake in the preheated oven for 45-50 minutes. To check doneness, insert a toothpick into the center of the loaf - it should come out clean or with a few moist crumbs.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes.
Run a knife around the edges of the pan and carefully transfer the loaf onto a wire rack to cool completely before slicing.
Serve plain or with a light spread of butter or your favorite jam. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.