Lemon Poppy Seed Loaf (Gluten-Free)

Preheat oven to 350F. Line a bread loaf pan with parchment paper and cooking spray. In a small bowl, mix 2 cups almond flour, 1/2 cup coconut flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt for the dry ingredients. In a large bowl, whisk three eggs. Stir in 1/2 cup coconut oil, 1/3 cup honey, 1/2 cup almond milk, 1 teaspoon vanilla, and 1/2 cup lemon juice for the wet ingredients. Add the dry ingredients to the wet ingredients until completely combined. Stir in 2 tablespoons poppy seeds and 1 tablespoon lemon zest, then pour into the prepared bread pan. Place in the oven and bake for 50-60 minutes (until a toothpick comes out clean). Cover halfway through if the top starts to brown. While baking, prepare the glaze by whisking together 2 cups powdered sugar, 2-3 teaspoons almond milk, and 1 teaspoon lemon juice. Set aside. Let the loaf cool completely before glazing and enjoy!