Preheat the oven to 350 degrees Fahrenheit. Line a 9” x 5” loaf pan with parchment paper. The parchment paper makes for easy removal of the bread from the pan once it has cooled following baking. 

Whisk together the avocado oil, pure maple syrup, eggs, lemon juice, lemon zest, and vanilla extract in a mixing bowl until well-combined (wet ingredients).

In a separate large bowl, stir together the almond flour, tapioca flour, baking powder, and sea salt (dry ingredients). Pour the dry ingredients into the bowl with the wet ingredients and stir well until a smooth batter forms.

Stir in the poppy seeds until they’re well-distributed throughout the batter.

Transfer the mixture to the prepared loaf pan and cover it with foil.

Bake for 40 minutes with the foil on, then remove the foil and bake for an additional 20 to 35 minutes, or until the bread is golden-brown and tests clean.

Baked goods are considered fully cooked when they have reached an internal temperature of 190 degrees Fahrenheit. If you have an instant read thermometer (or meat thermometer), insert it into the thickest part of the bread and wait until the numbers stop moving for an accurate read.

Allow the grain free lemon poppy seed bread to cool for at least 15 minutes before slicing and serving.