25+ Must-Try Gluten-Free Loaf Bread Recipes for Home Bakers

In recent years, gluten-free diets have gained popularity not just for those with gluten intolerances or celiac disease but also among individuals looking to adopt healthier eating habits.

Bread, a staple in many households, is often one of the hardest things to give up when going gluten-free.

Fortunately, gluten-free loaf bread recipes are plentiful, offering delicious alternatives that do not compromise on flavor or texture.

Whether you crave a warm slice of banana bread with your morning coffee, a savory zucchini loaf for a wholesome snack, or a decadent chocolate chip treat, there’s a gluten-free loaf bread recipe out there for everyone.

In this article, we’ll explore over 25 delightful gluten-free loaf bread recipes that will have you enjoying your favorite baked goods without the gluten!

25+ Must-Try Gluten-Free Loaf Bread Recipes for Home Bakers

Embracing a gluten-free lifestyle doesn’t mean sacrificing the joy of homemade bread.

With the variety of gluten-free loaf bread recipes available, you can indulge in delicious and satisfying baked goods tailored to your taste.

From sweet to savory, these recipes not only highlight the versatility of gluten-free flours but also encourage creativity in the kitchen.

So, gather your ingredients, preheat your oven, and get ready to bake your way to gluten-free bliss.

Your family and friends won’t even realize these delectable loaves are gluten-free!

Gluten-Free Banana Bread

Gluten-free banana bread is a delightful treat that’s both moist and flavorful. This recipe uses ripe bananas and gluten-free flour, creating a sweet and tender loaf perfect for breakfast or as a snack. It’s simple to prepare and can be customized with nuts or chocolate chips for added texture and flavor.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil or unsalted butter
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas and melted coconut oil (or butter). Stir in the brown sugar, eggs, and vanilla extract until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Mix Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. If using, fold in the walnuts or chocolate chips.
5. Pour and Bake: Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is not just a delicious way to use overripe bananas; it’s also a versatile base for experimentation. Feel free to add spices like cinnamon or nutmeg, or substitute in different nuts for variety. Each slice is packed with flavor, making it a delightful addition to your breakfast table or an afternoon snack. Enjoy it fresh, or toast it for a comforting treat any time of day!

Gluten-Free Zucchini Bread

Gluten-free zucchini bread is a wonderful way to incorporate vegetables into a sweet treat. This moist and flavorful loaf features fresh zucchini, which adds natural moisture and nutrition, along with warm spices that elevate its taste. Perfect for breakfast or dessert, this recipe is sure to become a family favorite.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1/3 cup coconut oil or vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare Zucchini: Squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towel.
3. Mix Wet Ingredients: In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Add Zucchini: Fold in the grated zucchini.
5. Combine Dry Ingredients: In a separate bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the nuts.
7. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
8. Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

This gluten-free zucchini bread is not only a delicious way to enjoy this often-overlooked vegetable, but it also provides a unique texture and flavor that will surprise and delight your taste buds. Whether you’re enjoying it plain or with a spread of cream cheese, each slice offers a wholesome treat that you can feel good about. Store leftovers in an airtight container for a few days, or freeze them for longer storage. This bread is versatile, and you can experiment by adding dried fruits or chocolate chips for a twist!

Gluten-Free Whole Wheat Bread

Gluten-free whole wheat bread is an excellent alternative for those who miss the hearty, nutty flavor of traditional bread. Using a blend of gluten-free whole wheat flour and other ingredients, this recipe yields a satisfying loaf perfect for sandwiches or toasted with butter. It’s wholesome, nourishing, and packed with fiber, making it a fantastic option for any meal.

Ingredients:

• 2 cups gluten-free whole wheat flour
• 1/2 cup gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 2 tablespoons honey or maple syrup
• 1 1/2 cups warm water (110°F/45°C)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon xanthan gum (if not included in the flour blend)

Instructions:

1. Prepare Yeast Mixture: In a small bowl, mix warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free whole wheat flour, gluten-free all-purpose flour, salt, and xanthan gum.
3. Combine Wet Ingredients: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Mix until the dough is well combined; it will be thicker than traditional bread dough.
4. Knead and Rise: Transfer the dough to a greased loaf pan and smooth the top. Cover with a towel and let it rise in a warm place for about 30-45 minutes, or until it has doubled in size.
5. Preheat the Oven: Preheat your oven to 375°F (190°C).
6. Bake: Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free whole wheat bread is a satisfying and nutritious option that brings the essence of traditional bread to your table. It’s perfect for sandwiches, toast, or simply enjoyed with a bit of butter. This recipe highlights the rich flavors and textures you can achieve with gluten-free grains, proving that you don’t have to sacrifice taste for dietary needs. Enjoy experimenting with this bread by adding seeds, herbs, or spices to create your perfect loaf. Store it in an airtight container to keep it fresh for days!

Gluten-Free Pumpkin Bread

Gluten-free pumpkin bread is a seasonal favorite that combines the rich flavor of pumpkin with warm spices, making it a perfect treat for autumn and beyond. This recipe results in a moist, flavorful loaf that is easy to prepare and can be enjoyed at breakfast or as a delightful snack. With the addition of pumpkin puree, this bread is not only delicious but also packed with nutrients.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup coconut oil or vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, coconut oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
3. Combine Dry Ingredients: In another bowl, mix the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free pumpkin bread is not only a celebration of autumn flavors but also a versatile treat that can be enjoyed year-round. It’s perfect for breakfast with a cup of coffee or as a dessert paired with a scoop of vanilla ice cream. The moist texture and spiced flavor make each bite comforting and satisfying. Store any leftovers in an airtight container, and feel free to slice and freeze for future enjoyment. Experiment with adding dried fruits or chocolate chips to customize it to your taste!

Gluten-Free Cheddar and Herb Bread

Gluten-free cheddar and herb bread is a savory loaf that brings the delightful flavors of cheese and herbs to your table. This recipe yields a fluffy, aromatic bread that’s perfect for pairing with soups, salads, or enjoying on its own. The combination of sharp cheddar and fresh herbs adds a savory twist to traditional gluten-free bread, making it an excellent addition to any meal.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh herbs (such as rosemary, thyme, or chives)
• 1 cup milk (dairy or non-dairy)
• 1/4 cup olive oil
• 2 large eggs

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, salt, garlic powder, shredded cheddar cheese, and chopped herbs.
3. Combine Wet Ingredients: In another bowl, whisk together the milk, olive oil, and eggs until well combined.
4. Combine Mixtures: Gradually add the wet ingredients to the dry mixture, stirring until just combined. The batter will be thick.
5. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

This gluten-free cheddar and herb bread is a delicious way to enhance your meals with a savory twist. It’s perfect for serving alongside a warm bowl of soup or as a base for a hearty sandwich. The melted cheese and fragrant herbs create a mouthwatering aroma that will fill your kitchen as it bakes. Enjoy it fresh from the oven, or toast it lightly for an extra crunch. This bread is best enjoyed within a few days, but you can also freeze slices for a quick, savory addition to any meal!

Gluten-Free Cinnamon Raisin Bread

Gluten-free cinnamon raisin bread is a sweet, fragrant loaf that combines the warmth of cinnamon with the sweetness of raisins, making it an ideal treat for breakfast or dessert. This recipe yields a soft, fluffy bread that’s perfect for toasting or enjoying as-is. With its delightful aroma and comforting flavor, this bread will quickly become a family favorite.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup raisins
• 1 cup almond milk (or any milk of choice)
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, cinnamon, baking soda, baking powder, salt, and sugar. Stir in the raisins.
3. Combine Wet Ingredients: In another bowl, whisk together the almond milk, melted coconut oil, eggs, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the wet ingredients to the dry mixture, stirring until just combined.
5. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free cinnamon raisin bread is a delightful way to start your day or enjoy a sweet snack. Its soft texture and warm, sweet flavor make it perfect for toasting and slathering with butter or cream cheese. The combination of cinnamon and raisins creates a comforting aroma that will fill your kitchen, making it a joy to bake and share. Whether enjoyed fresh or toasted, this bread will bring warmth and happiness to your table. Store any leftovers in an airtight container or freeze for future enjoyment!

Gluten-Free Banana Bread

Gluten-free banana bread is a beloved classic that transforms ripe bananas into a moist, flavorful loaf. This recipe is not only easy to prepare but also a great way to use overripe bananas, preventing food waste while providing a delicious treat. Perfect for breakfast, snacks, or even dessert, this banana bread is sure to satisfy both gluten-free and traditional bread lovers alike.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup melted coconut oil or unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped walnuts or chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is a fantastic way to enjoy the natural sweetness and moisture of ripe bananas. It’s perfect for breakfast, a mid-afternoon snack, or even as a dessert. The rich flavor and soft texture make it irresistible, especially when served warm with a pat of butter. This recipe can easily be customized by adding your favorite mix-ins, such as nuts or chocolate chips. Store any leftovers in an airtight container at room temperature for a couple of days, or freeze slices for a quick and delicious treat whenever you need one!

Gluten-Free Zucchini Bread

Gluten-free zucchini bread is a moist, flavorful loaf that highlights the subtle sweetness of zucchini. This recipe is a wonderful way to sneak in some vegetables while enjoying a delicious bread that’s perfect for breakfast or a snack. With its tender crumb and hints of cinnamon and nutmeg, this zucchini bread will become a favorite in your household, especially during the summer when zucchinis are in abundance.

Ingredients:

• 2 cups grated zucchini (about 1 medium zucchini)
• 1/4 cup coconut oil or vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare Zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
3. Mix Wet Ingredients: In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Stir in the grated zucchini.
4. Combine Dry Ingredients: In another bowl, combine the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free zucchini bread is a delightful way to enjoy the natural sweetness and moisture of zucchini while indulging in a delicious loaf. Its fragrant spices and soft texture make it perfect for breakfast, snacks, or even dessert. The optional nuts add a lovely crunch, but it’s equally tasty without them. This recipe is also a fantastic way to use up an abundance of zucchini during the summer months. Store any leftovers in an airtight container at room temperature for a few days, or freeze slices for future enjoyment!

Gluten-Free Chocolate Chip Bread

Gluten-free chocolate chip bread is a decadent treat that combines the comforting flavors of bread with sweet, melty chocolate chips. This recipe yields a rich, moist loaf that’s perfect for satisfying your sweet tooth at breakfast or as a snack. Whether you enjoy it plain, toasted, or with a smear of peanut butter, this chocolate chip bread is sure to be a hit with kids and adults alike.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup coconut oil or unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup almond milk (or any milk of choice)
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, granulated sugar, and brown sugar.
3. Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, eggs, vanilla extract, and almond milk until smooth.
4. Combine Mixtures: Gradually add the wet ingredients to the dry mixture, stirring until just combined. Gently fold in the chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free chocolate chip bread is a delightful way to indulge in a sweet treat while enjoying the comfort of homemade bread. The rich chocolate chips create pockets of gooey goodness that elevate the bread to a decadent level. It’s perfect for breakfast, an afternoon snack, or even dessert! Serve it warm or toasted for an extra special touch. Store any leftovers in an airtight container, but with such deliciousness, it’s unlikely to last long! Enjoy baking and sharing this delightful treat with family and friends.

Gluten-Free Pumpkin Bread

Gluten-free pumpkin bread is a seasonal favorite that captures the essence of autumn with its warm spices and rich pumpkin flavor. This moist loaf is perfect for breakfast, snacks, or dessert, making it a versatile addition to your gluten-free baking repertoire. The combination of cinnamon, nutmeg, and cloves creates a comforting aroma that will fill your kitchen and make it feel like fall, no matter the season.

Ingredients:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup coconut oil or vegetable oil
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, coconut oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well blended.
3. Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free pumpkin bread is not only delicious but also an excellent way to celebrate the flavors of fall. Its moist texture and spiced aroma make it a perfect treat for any occasion, whether enjoyed with coffee in the morning or as a sweet snack throughout the day. The addition of nuts adds a delightful crunch, but you can easily omit them if preferred. Store leftovers in an airtight container, or freeze slices for a quick autumn-inspired treat whenever the craving strikes!

Gluten-Free Herb and Cheese Bread

Gluten-free herb and cheese bread is a savory loaf that brings a delightful burst of flavor to your table. Infused with fresh herbs and cheese, this bread is perfect for accompanying soups, salads, or as a standalone snack. It’s an ideal choice for those looking to enhance their gluten-free baking with a unique twist that pleases the palate.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup shredded cheese (cheddar or your choice)
• 1 cup buttermilk or dairy-free alternative
• 2 large eggs
• 1/4 cup olive oil
• Fresh herbs (such as rosemary or parsley), finely chopped (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, oregano, and basil.
3. Combine Wet Ingredients: In another bowl, combine the buttermilk, eggs, and olive oil. Mix until well blended.
4. Combine Mixtures: Gradually add the wet ingredients to the dry mixture, stirring until just combined. Fold in the shredded cheese and optional fresh herbs.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free herb and cheese bread is a fantastic addition to your baking collection, offering a savory alternative to sweet loaves. The combination of herbs and cheese not only enhances the flavor but also makes it a perfect companion for soups, salads, or even as a sandwich base. Its inviting aroma and delightful taste will impress family and friends alike. Enjoy this bread warm or toasted, and store any leftovers in an airtight container for up to a few days. It can also be frozen for later enjoyment, ensuring you have this tasty treat on hand whenever you need it!

Gluten-Free Apple Cinnamon Bread

Gluten-free apple cinnamon bread is a delightful and fragrant loaf that combines the sweetness of apples with warm cinnamon. This recipe captures the essence of autumn and is perfect for breakfast, dessert, or an afternoon snack. The moist texture and rich flavor of the apples make each slice a comforting experience that will have everyone reaching for seconds.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups peeled and diced apples (about 2 medium apples)
• 1/2 teaspoon lemon juice

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare Apples: In a small bowl, toss the diced apples with lemon juice to prevent browning.
3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, granulated sugar, and brown sugar.
4. Combine Wet Ingredients: In another bowl, whisk together the applesauce, vegetable oil, eggs, and vanilla extract until well blended.
5. Combine Mixtures: Gradually add the wet ingredients to the dry mixture, stirring until just combined. Gently fold in the diced apples.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free apple cinnamon bread is a delightful way to enjoy the flavors of fall all year round. The combination of sweet apples and fragrant cinnamon creates a comforting loaf that is perfect for breakfast, snacks, or dessert. Serve it warm, or toast slices for an extra special treat. This bread also freezes well, allowing you to enjoy it whenever the craving strikes. Whether enjoyed plain or with a smear of butter, it’s sure to be a crowd-pleaser at any gathering. Enjoy your baking and the delightful aromas that will fill your kitchen!

Gluten-Free Banana Bread

Gluten-free banana bread is a beloved classic that is both moist and flavorful. This recipe makes use of ripe bananas, which not only sweeten the bread naturally but also contribute to its rich texture. Perfect for breakfast, snacks, or dessert, this banana bread is sure to be a family favorite. The addition of nuts or chocolate chips elevates the flavor, making it even more indulgent.

Ingredients:

• 2 to 3 ripe bananas, mashed (about 1 cup)
• 1/3 cup melted coconut oil or unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas with melted coconut oil (or butter), granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking soda, salt, and ground cinnamon (if using).
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts or chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is a fantastic way to use up overripe bananas while providing a delicious treat for any occasion. Its moist texture and sweet flavor make it a perfect companion for morning coffee or as an afternoon snack. Feel free to experiment by adding your favorite mix-ins, such as dried fruit or different nuts. Store leftovers in an airtight container at room temperature for a few days, or freeze slices for a quick and satisfying breakfast option any time!

Gluten-Free Zucchini Bread

Gluten-free zucchini bread is a nutritious and moist loaf that makes the most of garden-fresh zucchini. This recipe is an excellent way to sneak in some vegetables while satisfying your sweet tooth. The warm spices combined with the natural sweetness of the zucchini create a delightful flavor that is perfect for breakfast or as a snack.

Ingredients:

• 2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
• 1/2 cup coconut oil or vegetable oil
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, combine the grated zucchini, coconut oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well blended.
3. Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free zucchini bread is a delicious and clever way to incorporate vegetables into your diet without sacrificing flavor. It is perfect for breakfast, as a snack, or even as a light dessert. The added nuts provide a pleasant crunch, but you can easily adapt the recipe to suit your preferences by adding chocolate chips or dried fruit. Store the bread wrapped in plastic wrap or in an airtight container at room temperature, or freeze it for longer storage. Enjoy the warm, comforting flavors of this versatile loaf!

Gluten-Free Chocolate Chip Bread

Gluten-free chocolate chip bread is a delightful sweet treat that combines the richness of chocolate with a moist, tender loaf. This recipe is perfect for chocolate lovers, providing a satisfying dessert that can double as breakfast or an afternoon snack. The melt-in-your-mouth chocolate chips throughout the bread make each bite irresistible.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup vegetable oil or melted coconut oil
• 1 cup milk (dairy or dairy-free)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup gluten-free chocolate chips

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and cocoa powder.
3. Mix Wet Ingredients: In another bowl, combine the oil, milk, eggs, and vanilla extract. Mix until well blended.
4. Combine Mixtures: Gradually add the wet ingredients to the dry mixture, stirring until just combined. Gently fold in the chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free chocolate chip bread is a delightful indulgence that satisfies your sweet tooth while being easy to prepare. Whether served warm with a pat of butter or enjoyed as a dessert, its rich chocolate flavor and soft texture make it a favorite among both gluten-free and non-gluten-free eaters. This bread is perfect for gatherings or as a treat to enjoy at home. Store any leftovers in an airtight container, and feel free to freeze slices for a quick chocolate fix whenever the craving hits!

Note: More recipes are coming soon!