Paleo Lemon Bread with a Lemon Glaze
Author: 
Serves: Makes 1 loaf
 
Paleo Lemon Bread with a Delicious Lemon Glaze
Ingredients
Paleo Lemon Loaf:
  • 6 eggs
  • ¼ cup coconut oil (Find HERE) or butter, melted
  • zest from 2 lemons
  • juice from 2 lemons plus enough milk of choice (coconut milk from can or box, dairy milk, almond milk, etc.) to equal 1 cup*
  • ⅓ cup pure honey
  • ⅔ cup coconut flour (do NOT substitute another type of flour – it will not work! You can find coconut flour HERE)
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
*Juice your 2 lemons and pour the lemon juice in a 1 cup measuring cup. Add enough milk to the lemon juice until you reach 1 cup.
Lemon Glaze:
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine all the lemon bread ingredients in a mixing bowl and mix well.
  3. Pour into a greased bread pan and bake for 32-45 minutes (mine was perfect at the 35 minute mark, but it may take up to 45 minutes) or until golden on top and middle is cooked through. (If the top starts to get too brown towards the end of the cooking time, put some foil over the top.)
  4. Let cool.
To make the lemon glaze:
  1. While the lemon loaf is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer.
  2. Remove from heat and let sit to cool.
  3. Once cooled, put in the fridge to firm up.
  4. Once loaf is cooled and glaze is firmer, pour the glaze over the top of the loaf.
  5. Refrigerate the loaf at least 30 minutes - 1 hour until both the glaze and the loaf firms up a bit.
  6. Enjoy! Store leftovers refrigerator.
Notes
If you do not feel like making the glaze, you can skip this step (although, I highly recommend taking the few extra minutes and making it – that glaze is soooooo good!). You just need to add the following glaze ingredients directly to the lemon bread mix: honey, lemon zest and juice, and vanilla.
Recipe by Primally Inspired at https://www.primallyinspired.com/no-grains-delicious-lemon-bread-with-a-lemon-glaze/