This deliciously nourishing gluten-free olive oil lemon bread is easy to make and not too sweet. It’s a perfect breakfast or morning snack!Jump to Recipe
This deliciously nourishing olive oil Meyer lemon bread was inspired by a tiny bottle of Meyer lemon-infused olive oil I received from my mom in my Christmas stocking. Regular lemons often pair with olive oil in savory dishes, but I had never thought to pair the sweeter and slightly less acidic Meyer lemon with it. This sweet but not too sweet bread blends the two flavors beautifully and is a perfect weekday breakfast or snack.
Juice and Zest of Two Meyer Lemons: Meyer Lemons are considered a cross between a lemon and a mandarin orange. They are sweeter and less acidic than the common lemon found in the grocery store, and can be difficult to find after May depending on where you live. If that’s the case for you, it is one hundred percent okay to substitute regular lemons for the Meyer lemons in this recipe. The result will still be super delicious.
Olive Oil: Definitely use a quality olive oil for this recipe as it is a big part of the flavor profile! My favorite is the Kirkland Organic Extra Virgin Olive Oil from Costco.
Greek Yogurt: This will add moisture to our lemon bread in addition to the oil. Per usual, I prefer full fat Greek yogurt for best results. Plant-based or lactose-free yogurt should also work nicely if you’re dairy free.
Eggs: Makes sure all our ingredients bind together and provides structure for our lemon bread.
Maple Syrup: Maple syrup is my favorite unrefined sweetener because it provides a nuanced sweetness that isn’t overpowering. The absolute best deal around is the Organic Maple Syrup from Costco. Honey also works great as a substitute.
Vanilla Extract: The unsung hero of baked goods. Vanilla extract adds depth of flavor to pretty much any baked good. You don’t notice her, but you would miss her if she wasn’t there.
Almond Extract: I have said it before and I will say it again. Almond extract is so underrated. In this particular recipe, it gives the lemon flavor some dimension and also makes the bread taste more like a cake.
Oat Flour: Just rolled oats blended into a fine powder. You can make your own oat flour in a blender or food processor by pulsing until it reaches desired consistency. I’m lazy and usually buy mine at the store. Of note, some oat products are made on equipment that also processes gluten so make sure to get certified gluten-free if needed. My favorite brands are Bob’s Red Mill or Arrowhead Mills.
Almond Flour: I don’t know what it is, but when oat flour and almond flour come together in baked goods it creates the most gorgeous, and dare I say it…moist…texture. Almond flour is definitely a more pricy ingredient. I recommend if at all possible getting it at Costco (I swear, Costco doesn’t pay me to recommend all their products, I’m just that obsessed).
Baking Soda and Baking Powder: To make sure our lemon bread rises properly!
Sea Salt: Salt in baked goods brings out the sweetness and flavor in other ingredients. Don’t skip the salt!
Lemon Bread Tips & Tricks
- Fresh Lemons: Definitely use fresh lemons for this recipe and don’t skip the zest! Bottled lemon juice will not work.
- Measuring the Flour: Make sure to spoon your oat flour into the measuring cup and then level it with a knife. If you pack the oat flour into the measuring cup, it will create a dry lemon bread, which no one wants! Almond flour, on the other hand, should be packed tightly into the measuring cup for best results.
- Baking Soda and Baking Powder: Make sure you’ve purchased both in the last six months for best results. They lose their effectiveness over time.
- Mixing Your Batter: Don’t over-mix! The almond flour will begin to get oily which significantly affects the outcome of your lemon bread.
- Oven Time: Ovens are finicky creatures and they are not all the same. Temperature can vary fairly significantly depending on what oven you have. Therefore, I recommend you begin checking your lemon bread around the 30-minute mark to make sure it doesn’t bake for too long.
Storing and Freezing Lemon Bread
Storage: Once this olive oil Meyer lemon bread has completely cooled, it should be placed in an airtight container or Ziplock/Stasher bag and placed in refrigerator for up to 5 days. If you keep it on the countertop, it will last only 1-2 days. This is because our lemon bread is super fresh without any preservatives!
Freezing: If you would like to freeze this olive oil Meyer lemon bread, you can wrap individual slices in plastic wrap and then aluminum foil to avoid freezer burn. It should last for about three months.
If you give this olive oil lemon bread a try, please be sure to leave a rating and review! This helps baby blogs like mine show up on the all-knowing Google and it would mean the world to me.
More Baked Goodies:
- Super Fudgy Gluten-Free Olive Oil Brownies
- Peanut Butter and Jelly Muffins
- Gluten-Free Brown Butter Cinnamon Apple Bread
Gluten-Free Olive Oil Meyer Lemon Bread
- 9×5 loaf pan
- Large Bowl
- hand or stand mixer (optional)
- juice and zest of 2 Meyer lemons (regular lemons work too!)
- ⅓ cup extra virgin olive oil
- ⅓ cup Greek yogurt
- ⅓ cup maple syrup (honey works too)
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 cup oat flour (certified gluten-free if needed)
- 1 cup almond flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp sea salt
- Preheat oven to 350° F and line a 9×5 loaf pan with parchment paper. Lightly grease with olive oil to ensure nothing sticks.
- Beat all wet ingredients until well-combined. You can do this with a hand or stand mixer or with a whisk.
- Add dry ingredients and fold in until just combined.
- Pour mixture into loaf pan and bake for 35-40 minutes or until a tester or toothpick comes out clean or with just a few crumbs.
- Let sit in pan for 20 minutes before transferring to cooling rack to completely cool. This olive oil lemon bread should be refrigerated in an airtight container or bag for up to 5 days.
- To make dairy-free: Lactose-free or plant-based plain yogurt should work well in place of Greek yogurt!
Photography by Hope Agresti