25+ Quick And Easy Gluten-Free Quick Bread Recipes For Every Baker

Are you searching for delicious and easy gluten-free baking options?

Quick breads are a fantastic way to satisfy your cravings for baked goods without the hassle of yeast or long rising times.

Whether you’re a seasoned baker or just starting your gluten-free journey, these 25+ gluten-free quick bread recipes offer a wide variety of flavors and textures that everyone will enjoy.

From sweet treats like chocolate chip and banana bread to savory options like rosemary olive oil bread, there’s something for every taste.

These recipes are not only easy to prepare but also perfect for breakfast, snacks, or even dessert.

Join us as we explore these delightful gluten-free quick breads that will make your kitchen smell amazing and leave your taste buds wanting more!

25+ Quick And Easy Gluten-Free Quick Bread Recipes For Every Baker

With over 25 gluten-free quick bread recipes at your fingertips, the possibilities for delicious, homemade treats are endless!

Each recipe is designed to be simple and satisfying, making it easy to incorporate gluten-free options into your diet.

Whether you’re indulging in the sweet notes of a lemon blueberry loaf or savoring the savory goodness of cheddar herb bread, you’re sure to find a favorite in this collection.

Perfect for sharing with family and friends, these quick breads are not only a fantastic way to enjoy gluten-free baking but also a wonderful addition to any meal or occasion.

So, preheat your oven, gather your ingredients, and get ready to experience the joy of gluten-free quick breads that everyone can enjoy!

Gluten-Free Banana Bread

This gluten-free banana bread is moist, flavorful, and perfect for breakfast or a snack. With ripe bananas and a blend of gluten-free flours, it comes together quickly and is sure to please both gluten-free and gluten-loving friends alike. Enjoy it warm with a pat of butter or toasted with a bit of nut butter for an extra treat.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, eggs, melted oil, brown sugar, and vanilla extract until well blended.
3. Sprinkle the baking soda, salt, and cinnamon over the mixture and stir to combine.
4. Gradually add the gluten-free flour, mixing until just combined. If using, fold in walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free banana bread is not only easy to make but also incredibly satisfying. The natural sweetness from the ripe bananas means you can use less sugar, and it’s a great way to use up overripe fruit. Feel free to customize it with your favorite nuts or mix-ins, and don’t be surprised if this becomes a regular in your baking rotation. Enjoy it fresh, or wrap it up and freeze for later!

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is a fantastic way to incorporate veggies into your diet without sacrificing flavor. Packed with grated zucchini and warm spices, it’s perfect for breakfast, a midday snack, or even dessert. It’s moist, dense, and loaded with nutrients, making it a guilt-free indulgence that everyone will love.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 3 large eggs
• 1/3 cup honey or maple syrup
• 1/2 cup coconut oil or vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the grated zucchini, eggs, honey, melted oil, and vanilla extract until well mixed.
3. In another bowl, whisk together the baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free zucchini bread is an excellent way to use up excess zucchini from your garden or local farmers’ market. The combination of spices and natural sweetness creates a delicious flavor profile, while the zucchini keeps the bread moist and tender. Whether enjoyed on its own or slathered with cream cheese, this bread is a delightful addition to any meal or snack time.

Gluten-Free Pumpkin Bread

Embrace the flavors of fall with this gluten-free pumpkin bread! It’s spiced with cinnamon, nutmeg, and cloves, bringing warmth and comfort to every bite. Perfect for breakfast or an afternoon treat, this quick bread is not only gluten-free but also incredibly satisfying, making it an ideal recipe for gatherings and celebrations.

Ingredients:

• 1 cup canned pumpkin puree
• 2 large eggs
• 1/3 cup vegetable oil or melted coconut oil
• 1/2 cup brown sugar (or coconut sugar)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup raisins or nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla extract until well combined.
3. In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in raisins or nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free pumpkin bread captures the essence of fall with its aromatic spices and rich flavor. It’s a delightful treat that can be enjoyed at breakfast, as a snack, or even as a dessert. The versatility of this recipe allows you to experiment with different add-ins like chocolate chips or seeds, making each loaf uniquely yours. Serve it warm or toasted for a cozy, comforting experience that will make any day feel special!

Gluten-Free Apple Cinnamon Bread

This gluten-free apple cinnamon bread combines the sweetness of fresh apples with warm cinnamon, creating a cozy and comforting treat. Perfect for breakfast, a snack, or dessert, this bread is moist and flavorful, making it a great way to use up those autumn apples. It pairs wonderfully with coffee or tea, and the delightful aroma will fill your kitchen as it bakes.

Ingredients:

• 2 cups peeled and diced apples (about 2 medium apples)
• 2 large eggs
• 1/3 cup melted coconut oil or vegetable oil
• 1/2 cup brown sugar (or coconut sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the diced apples, eggs, melted oil, brown sugar, and vanilla extract until well mixed.
3. In another bowl, whisk together the baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This gluten-free apple cinnamon bread is a wonderful way to celebrate the flavors of fall. The combination of juicy apples and aromatic cinnamon creates a deliciously moist loaf that can be enjoyed any time of day. Whether served fresh from the oven or toasted the next day, it’s sure to be a hit with friends and family. Wrap it up for gifts or enjoy it yourself; either way, this bread is a delightful addition to your baking repertoire.

Gluten-Free Cheddar Herb Bread

This savory gluten-free cheddar herb bread is a delightful addition to any meal. Packed with sharp cheddar cheese and fragrant herbs, it’s perfect for breakfast, alongside soups, or as a tasty snack. Quick to prepare and incredibly satisfying, this bread is sure to impress with its cheesy flavor and soft texture.

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon garlic powder (optional)
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon dried herbs (such as thyme, rosemary, or oregano)
• 2 large eggs
• 1 cup milk or dairy-free alternative
• 1/4 cup melted butter or olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, garlic powder, cheese, and dried herbs.
3. In another bowl, beat the eggs and then stir in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free cheddar herb bread is a fantastic option for anyone looking to add a savory touch to their meals. The sharp cheddar and fragrant herbs meld together beautifully, resulting in a loaf that’s bursting with flavor. It’s perfect served warm with butter, or as a side to your favorite soups and stews. Additionally, this bread is great for sandwiches or toasting, making it a versatile recipe that you’ll want to keep handy!

Gluten-Free Lemon Poppy Seed Bread

Bright and zesty, this gluten-free lemon poppy seed bread is a refreshing treat that can be enjoyed any time of year. The combination of fresh lemon juice and zest adds a delightful citrus flavor, while the poppy seeds give it a pleasant crunch. This bread is perfect for breakfast, brunch, or as a light dessert, and it’s sure to brighten up your day.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup plain yogurt or dairy-free alternative
• 2 large eggs
• 1/3 cup vegetable oil
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, whisk together the gluten-free flour, poppy seeds, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix the yogurt, eggs, oil, lemon juice, lemon zest, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free lemon poppy seed bread is a delightful treat that’s bursting with bright flavors. The combination of zesty lemon and crunchy poppy seeds creates a light and refreshing loaf that’s perfect for any occasion. Whether enjoyed as a breakfast option, a midday snack, or a sweet treat with tea, this bread is sure to impress. For an extra touch, consider drizzling a simple lemon glaze on top once it’s cooled, enhancing the lemon flavor even further. Enjoy every slice!

Gluten-Free Coconut Bread

This gluten-free coconut bread is a tropical delight that combines the sweetness of coconut with a moist, tender crumb. Ideal for breakfast or an afternoon snack, it’s subtly sweet and has a wonderful texture, making it perfect for toasting or enjoying plain. This bread will transport you to a sunny paradise with every bite!

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 cup shredded unsweetened coconut
• 1/2 cup sugar (or coconut sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup coconut milk (or any dairy-free alternative)
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the gluten-free flour, shredded coconut, sugar, baking powder, and salt.
3. In another bowl, whisk together the eggs, coconut milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free coconut bread is a delightful way to enjoy the flavors of the tropics. Its moist texture and sweet coconut flavor make it perfect for breakfast, snacks, or dessert. You can serve it plain, toast it with a bit of butter, or even spread some cream cheese for an extra treat. This bread freezes well, so you can make a double batch and save some for later. Enjoy a slice anytime you want a taste of the tropics!

Gluten-Free Chocolate Chip Bread

Indulge your sweet tooth with this gluten-free chocolate chip bread! Packed with rich chocolate chips, this bread is soft, sweet, and perfect for breakfast or dessert. The delightful combination of flavors makes it a hit with kids and adults alike. It’s easy to prepare, and you’ll love how the chocolate melts into every slice!

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup brown sugar (or coconut sugar)
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/3 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 cup gluten-free chocolate chips

Instructions:

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

This gluten-free chocolate chip bread is an irresistible treat that combines the joys of quick bread with the decadence of chocolate. Each slice is filled with gooey chocolate chips, making it perfect for satisfying your sweet cravings. Serve it fresh from the oven, or enjoy it toasted with a bit of butter for an extra treat. This bread is also fantastic for dessert or as a midday snack, and it’s sure to be a favorite among family and friends!

Gluten-Free Spiced Carrot Bread

This gluten-free spiced carrot bread is a delightful way to enjoy the natural sweetness of carrots combined with warm spices like cinnamon and nutmeg. It’s moist, fragrant, and incredibly satisfying, making it perfect for breakfast or as an afternoon snack. This bread is not only delicious but also packed with nutrients, making it a wholesome choice for any time of day.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup grated carrots (about 2 medium carrots)
• 1/2 cup crushed pineapple, drained (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and sugar.
3. In another bowl, mix the eggs and vegetable oil until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the grated carrots, crushed pineapple, and nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free spiced carrot bread is a delicious and nutritious option that makes use of fresh carrots and warming spices. It’s a great way to add some veggies to your diet without compromising on flavor. Enjoy it fresh from the oven, or toast slices for a delightful breakfast. This bread also freezes well, so feel free to make a batch ahead of time for easy snacking later on. Share it with friends or keep it all to yourself—either way, you’re in for a treat!

Gluten-Free Blueberry Lemon Bread

This gluten-free blueberry lemon bread is a refreshing and delightful treat, perfect for breakfast or as a snack. Bursting with juicy blueberries and brightened by zesty lemon, this bread is soft and moist. The combination of sweet and tangy flavors makes each slice a joy to savor. Whether enjoyed warm or at room temperature, this bread is sure to be a hit!

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar (or coconut sugar)
• 2 large eggs
• 1/2 cup plain yogurt or dairy-free alternative
• 1/3 cup vegetable oil
• 1 tablespoon lemon zest (from about 1 lemon)
• 1/4 cup fresh lemon juice
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix the eggs, yogurt, oil, lemon zest, and lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry lemon bread is a delightful fusion of flavors that will brighten your day. The combination of tart lemon and sweet blueberries creates a refreshing and satisfying treat. It’s perfect for breakfast with a cup of coffee or tea, or as a mid-afternoon snack. Wrap up any leftovers for an easy grab-and-go option, or freeze slices for a convenient treat later on. Enjoy every delicious bite!

Gluten-Free Walnut Banana Bread

This gluten-free walnut banana bread is a nutty twist on a classic favorite. With ripe bananas and crunchy walnuts, this bread is rich, moist, and satisfying. It’s a great way to use up overripe bananas and makes for a perfect breakfast or snack option. The comforting flavors and textures will make this recipe a beloved addition to your baking repertoire.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the mashed bananas, eggs, melted oil, brown sugar, and vanilla extract until well blended.
3. Sprinkle the baking soda, salt, and cinnamon over the mixture and stir to combine.
4. Gradually add the gluten-free flour, mixing until just combined. Gently fold in the walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free walnut banana bread is a delightful way to enjoy a classic favorite. The natural sweetness of ripe bananas pairs perfectly with the crunch of walnuts, creating a loaf that is both delicious and satisfying. It’s perfect for breakfast, an afternoon snack, or even as a dessert. Serve it warm or toasted, and enjoy it plain or with a smear of nut butter. This recipe is sure to become a staple in your home!

Gluten-Free Pumpkin Chocolate Chip Bread

Combine the flavors of fall with chocolate in this gluten-free pumpkin chocolate chip bread! Moist and rich, this bread features warm spices and decadent chocolate chips, making it an irresistible treat. Perfect for breakfast, dessert, or any time you need a sweet pick-me-up, this bread is sure to satisfy your cravings while embracing the comforting flavors of pumpkin.

Ingredients:

• 1 cup canned pumpkin puree
• 2 large eggs
• 1/3 cup vegetable oil or melted coconut oil
• 1/2 cup brown sugar (or coconut sugar)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup gluten-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla extract until well combined.
3. In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free pumpkin chocolate chip bread is a wonderful fusion of flavors, making it an ideal treat for any time of year, but especially in the fall. The combination of pumpkin and warm spices creates a comforting flavor, while the chocolate chips add a touch of indulgence. Enjoy it fresh from the oven, or savor it toasted with a bit of butter. This recipe is perfect for sharing with friends and family, and you may want to double it because it disappears quickly!

Gluten-Free Cherry Almond Bread

This gluten-free cherry almond bread is a delightful treat that combines the sweetness of cherries with the nutty flavor of almonds. The vibrant cherries add moisture and a pop of color, while almond extract enhances the overall flavor profile. Perfect for breakfast or as a snack, this bread is sure to impress with its beautiful appearance and delicious taste.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar (or coconut sugar)
• 2 large eggs
• 1/2 cup plain yogurt or dairy-free alternative
• 1/3 cup vegetable oil
• 1 teaspoon almond extract
• 1 cup fresh or frozen cherries, pitted and chopped
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix the eggs, yogurt, oil, and almond extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cherries and sliced almonds if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free cherry almond bread is a delightful way to enjoy fresh cherries and the subtle flavor of almonds. It’s perfect for breakfast, a midday snack, or even dessert. The vibrant color and sweet aroma will fill your kitchen as it bakes, making it an inviting treat for friends and family. Enjoy it fresh, or toast slices for a warm and comforting experience. This recipe is sure to become a favorite in your home!

Gluten-Free Rosemary Olive Oil Bread

This savory gluten-free rosemary olive oil bread is a delightful addition to any meal. Infused with fragrant rosemary and rich olive oil, this bread has a unique flavor that pairs well with soups, salads, and charcuterie boards. It’s easy to make and has a lovely texture, making it a versatile bread to enjoy anytime.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• 1/2 cup olive oil
• 2 large eggs
• 1 cup milk or dairy-free alternative

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and rosemary.
3. In another bowl, mix the olive oil, eggs, and milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free rosemary olive oil bread is a savory treat that is perfect for any occasion. The fragrant rosemary and rich olive oil create a flavorful loaf that complements a variety of dishes. Whether served alongside dinner, used for sandwiches, or enjoyed on its own, this bread is sure to impress. Its simple preparation and delicious results make it a must-try recipe for your gluten-free baking adventures!

Gluten-Free Chocolate Banana Bread

Indulge in this rich and decadent gluten-free chocolate banana bread that combines the sweetness of ripe bananas with the luxurious taste of chocolate. Moist and fudgy, this bread is perfect for breakfast, dessert, or anytime you need a sweet treat. The bananas keep it soft and flavorful, making it an irresistible option for chocolate lovers.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/3 cup melted coconut oil or vegetable oil
• 1/2 cup brown sugar (or coconut sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup gluten-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the mashed bananas, eggs, melted oil, brown sugar, and vanilla extract until well blended.
3. Sprinkle the baking soda, salt, and cocoa powder over the mixture and stir to combine.
4. Gradually add the gluten-free flour, mixing until just combined. If desired, fold in chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free chocolate banana bread is a delightful indulgence that brings together two beloved flavors. It’s rich, moist, and satisfying, making it perfect for any time of day. Whether enjoyed fresh from the oven, toasted, or as a dessert, this bread is sure to please chocolate lovers of all ages. Consider adding it to your recipe collection, as it’s a fantastic way to use up overripe bananas while satisfying your sweet tooth!

Note: More recipes are coming soon!