25+ Delightful Easter Gluten Free Bread Recipes to Warm Your Guest

Easter is the perfect time to indulge in delicious, seasonal treats, but if you’re following a gluten-free diet, finding the right recipes can be a challenge.

Whether you’re looking to bake a festive loaf for brunch or treat your guests to something sweet, gluten-free Easter bread recipes can add a touch of flavor and fun to your celebrations.

From soft, pillowy rolls to decadent cakes and breads infused with flavors like cinnamon, coconut, and citrus, there’s a gluten-free bread recipe for everyone.

In this blog, we’ve compiled a list of 25+ Easter gluten-free bread recipes that will make your holiday deliciously memorable—no gluten required!

25+ Delightful Easter Gluten Free Bread Recipes to Warm Your Guest

With these 25+ Easter gluten-free bread recipes, you can enjoy all the flavors of the season while adhering to your dietary needs.

From sweet breads that make perfect desserts to savory loaves that complement your holiday meal, these gluten-free creations are sure to be a hit with all your guests, regardless of dietary restrictions.

So, preheat your oven, gather your ingredients, and let’s make this Easter a truly delicious and gluten-free celebration!

Gluten-Free Hot Cross Buns

Hot cross buns are a classic Easter treat, and this gluten-free version ensures everyone at your table can enjoy them. These buns are soft, spiced with cinnamon and nutmeg, and dotted with raisins. Perfect for Easter brunch or as a sweet snack, they bring a comforting, traditional flavor to the holiday without any gluten.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp instant yeast
• 1/2 tsp salt
• 1/2 cup warm milk (dairy or non-dairy)
• 2 large eggs
• 3 tbsp unsalted butter, melted
• 1/3 cup raisins
• 1/4 cup powdered sugar
• 1-2 tbsp water (for the icing)

Instructions:

1. In a mixing bowl, combine the gluten-free flour, sugar, cinnamon, nutmeg, yeast, and salt. Mix well.
2. Add the warm milk, eggs, and melted butter. Stir until the dough comes together. Fold in the raisins.
3. Cover the bowl and let the dough rise for 1 hour in a warm spot.
4. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. Divide the dough into 8-10 equal portions and shape into balls. Place them on the prepared sheet.
6. Bake for 20-25 minutes or until golden brown.
7. Mix powdered sugar with water to form a thick icing. Pipe a cross onto each cooled bun.
8. Serve and enjoy!

These gluten-free hot cross buns are the perfect Easter indulgence, with their soft texture and delightful sweetness. They’re sure to become a staple in your springtime baking routine, bringing everyone together over this cherished tradition.

Gluten-Free Braided Easter Bread

Braided Easter bread is a festive centerpiece for any holiday table, and this gluten-free version doesn’t disappoint. Lightly sweetened and delicately flavored with a hint of orange zest, this bread is as beautiful as it is delicious. The golden crust and tender crumb make it a showstopper for gluten-free Easter celebrations.

Ingredients:

• 3 cups gluten-free bread flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 tbsp instant yeast
• 1/2 cup warm milk (dairy or non-dairy)
• 1/4 cup unsalted butter, melted
• 2 large eggs (plus 1 for egg wash)
• Zest of 1 orange
• 1/4 cup orange juice

Instructions:

1. In a large bowl, mix the gluten-free flour, sugar, salt, and yeast.
2. Add warm milk, melted butter, eggs, orange zest, and orange juice. Stir until a soft dough forms.
3. Cover the dough and let it rise for 1 hour.
4. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. Divide the dough into three equal pieces. Roll each piece into a long strand and braid them together.
6. Transfer the braid to the baking sheet and let it rise for 20 minutes.
7. Brush the bread with beaten egg for a shiny crust. Bake for 25-30 minutes or until golden brown.
8. Cool before serving.

This gluten-free braided Easter bread is a true centerpiece that will impress your guests. The delicate orange flavor and soft texture make it a delightful addition to your holiday spread. Whether enjoyed plain or with a pat of butter, this bread is a festive treat everyone will remember.

Gluten-Free Lemon Poppy Seed Bread

Add a fresh, zesty touch to your Easter celebrations with this gluten-free lemon poppy seed bread. Bursting with citrus flavor and a slight crunch from poppy seeds, this quick bread is a light, refreshing dessert or snack. Perfect for springtime, it pairs beautifully with a cup of tea or coffee.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp poppy seeds
• Zest of 2 lemons
• 1/2 cup plain yogurt (dairy or non-dairy)
• 1/4 cup lemon juice
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/2 cup powdered sugar
• 1 tbsp lemon juice (for the glaze)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, salt, baking powder, baking soda, poppy seeds, and lemon zest.
3. In another bowl, mix yogurt, lemon juice, melted coconut oil, and eggs. Pour the wet ingredients into the dry and stir until just combined.
4. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean.
5. Mix powdered sugar with lemon juice to create a glaze. Drizzle over the cooled bread.
6. Slice and enjoy!

This gluten-free lemon poppy seed bread is a burst of sunshine on your Easter table. Its bright flavors and moist texture make it a standout addition to the holiday, and it’s so good, no one will guess it’s gluten-free!

Gluten-Free Easter Sweet Rolls

These gluten-free Easter sweet rolls are soft, fluffy, and filled with a sweet cinnamon sugar mixture. They’re the perfect addition to any Easter brunch or holiday gathering. With a delicate sweetness and a warm, comforting texture, these rolls will bring joy to your table while accommodating gluten-free dietary needs.

Ingredients:

• 3 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 1/2 cup warm milk (dairy or non-dairy)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup brown sugar
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter, softened (for filling)
• 1/2 cup powdered sugar
• 2 tbsp milk (for glaze)

Instructions:

1. In a bowl, mix the gluten-free flour, sugar, yeast, and salt.
2. Add the warm milk, melted butter, eggs, and vanilla extract. Stir until the dough comes together and is smooth.
3. Cover and let rise for 1 hour in a warm place.
4. Preheat the oven to 350°F (175°C) and grease a baking dish.
5. Roll the dough out into a rectangle and spread softened butter over it. Sprinkle with brown sugar and cinnamon.
6. Roll the dough up tightly, slice into 8 rolls, and place them in the prepared baking dish. Let them rise for 20 minutes.
7. Bake for 25-30 minutes or until golden brown.
8. Mix powdered sugar with milk to make a glaze and drizzle over the rolls before serving.

These gluten-free Easter sweet rolls are a delightful treat to serve alongside any meal or as an afternoon snack. Their cinnamon-sugar filling and soft, pillowy texture make them a crowd-pleaser. Perfect for celebrating Easter with family, these rolls will bring the festive flavors to life while being completely gluten-free.

Gluten-Free Carrot Cake Bread

Carrot cake is a timeless Easter dessert, and this gluten-free carrot cake bread gives you all the flavor of the beloved cake in an easy-to-make bread form. Packed with fresh carrots, warm spices, and a hint of vanilla, this bread is moist and comforting. It’s an ideal way to celebrate Easter with a nutritious twist on a traditional treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the gluten-free flour, baking powder, baking soda, spices, and salt.
3. In another bowl, whisk together the sugars, eggs, melted coconut oil, and vanilla.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Fold in the grated carrots and walnuts (if using).
6. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool before serving.

This gluten-free carrot cake bread is a deliciously moist and flavorful way to enjoy the tastes of Easter. The fragrant spices and natural sweetness of the carrots make it a crowd-pleaser. With the option to add walnuts for extra texture, it’s a versatile treat that everyone will love, whether for breakfast, dessert, or an afternoon snack.

Gluten-Free Cinnamon Swirl Bread

A classic Easter bread that brings the warm aroma of cinnamon and sugar to your kitchen, this gluten-free cinnamon swirl bread has the perfect balance of sweet and savory flavors. The cinnamon filling swirls throughout the soft, airy bread, creating a delightful pattern that is as beautiful as it is delicious. Perfect for Easter morning or a special occasion.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 tsp instant yeast
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 cup warm milk (dairy or non-dairy)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup brown sugar
• 2 tbsp ground cinnamon
• 2 tbsp unsalted butter, softened (for filling)

Instructions:

1. In a large bowl, mix the gluten-free flour, yeast, sugar, and salt.
2. Add the warm milk, melted butter, eggs, and vanilla extract. Stir until the dough comes together.
3. Cover and let the dough rise for 1 hour in a warm place.
4. Preheat the oven to 350°F (175°C). Grease a loaf pan.
5. Roll out the dough on a floured surface into a rectangle. Spread softened butter over the dough and sprinkle with brown sugar and cinnamon.
6. Roll the dough up tightly, pinching the ends to seal. Place the roll in the prepared loaf pan.
7. Let the dough rise for an additional 20 minutes, then bake for 30-35 minutes or until golden brown.
8. Cool before slicing.

This gluten-free cinnamon swirl bread is the perfect Easter breakfast or snack. The warm cinnamon filling adds a comforting sweetness, while the light, fluffy texture of the bread ensures each bite is satisfying. It’s a festive bread that captures the spirit of Easter while being gluten-free, making it a must-have for your holiday celebrations.

Gluten-Free Easter Egg Bread

This gluten-free Easter egg bread is a beautiful and symbolic bread perfect for Easter celebrations. Traditionally, eggs are incorporated into bread as a sign of rebirth, and in this recipe, they are gently baked into the dough. The bread itself is sweet and soft, with a touch of honey and orange zest to bring out the flavor. This festive bread will add a colorful touch to your holiday table.

Ingredients:

• 3 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 1/2 cup warm milk (dairy or non-dairy)
• 1/4 cup honey
• 1/4 cup unsalted butter, melted
• 2 large eggs
• Zest of 1 orange
• 4-6 dyed Easter eggs (raw, for decoration)
• 1 egg (for egg wash)

Instructions:

1. In a large bowl, mix the gluten-free flour, sugar, yeast, and salt.
2. Add the warm milk, honey, melted butter, eggs, and orange zest. Stir until the dough comes together.
3. Cover the dough and let it rise for 1-1.5 hours, or until doubled in size.
4. Preheat your oven to 350°F (175°C). Grease a round baking pan.
5. Punch down the dough and shape it into a round loaf. Make a small hole in the center of the dough and carefully place the dyed Easter eggs into the dough, positioning them evenly.
6. Let the dough rise for another 20 minutes. Brush with egg wash for a shiny, golden finish.
7. Bake for 30-35 minutes or until the bread is golden and the eggs are fully set.
8. Cool before serving.

This gluten-free Easter egg bread is both a decorative and delicious way to celebrate the season. The honey and orange zest give it a warm, fragrant flavor, while the colorful Easter eggs make it a fun and meaningful centerpiece. This bread is a unique addition to your Easter spread that combines tradition with a gluten-free twist!

Gluten-Free Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are the perfect way to brighten up your Easter morning. Bursting with citrus flavor and filled with the light crunch of poppy seeds, these muffins offer a refreshing twist on a classic. They’re light, moist, and not overly sweet, making them a delightful complement to your Easter brunch spread.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp poppy seeds
• Zest of 1 lemon
• 1/2 cup unsweetened applesauce
• 1/4 cup lemon juice
• 1/2 cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the gluten-free flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
3. In a separate bowl, whisk together the applesauce, lemon juice, melted coconut oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow the muffins to cool before glazing with a mixture of powdered sugar and a little lemon juice.
8. Serve and enjoy!

These gluten-free lemon poppy seed muffins are a refreshing and tangy treat that captures the essence of spring. Their light texture and zesty flavor make them the perfect addition to your Easter breakfast or brunch table. With their citrusy sweetness and crunchy poppy seeds, these muffins are sure to be a hit!

Gluten-Free Strawberry Shortcake Biscuits

These gluten-free strawberry shortcake biscuits are a light and buttery alternative to the traditional version. Perfect for Easter dessert, these biscuits are flaky and soft, topped with juicy, macerated strawberries and a dollop of whipped cream. This recipe gives you the essence of a classic strawberry shortcake but without the gluten, making it suitable for everyone at the table.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 lb fresh strawberries, sliced
• 2 tbsp sugar (for strawberries)
• 1 cup heavy cream (for whipped cream)
• 1 tbsp powdered sugar (for whipped cream)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Pour in the milk and vanilla extract, stirring until just combined.
5. Turn the dough out onto a floured surface and gently roll or pat it into a 1-inch thick rectangle. Cut into rounds using a biscuit cutter.
6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
7. While the biscuits bake, toss the sliced strawberries with 2 tablespoons of sugar and let them sit for 10-15 minutes to release their juices.
8. For the whipped cream, beat the heavy cream and powdered sugar until soft peaks form.
9. To serve, slice the biscuits in half, top with macerated strawberries, and finish with a dollop of whipped cream.

These gluten-free strawberry shortcake biscuits are the perfect Easter dessert, with their flaky texture and sweet, juicy strawberries. Topped with freshly whipped cream, they offer a light and refreshing end to your holiday meal. This gluten-free version ensures that everyone can enjoy a traditional favorite without compromising on taste or texture.

Gluten-Free Hot Cross Buns

Hot cross buns are a beloved Easter tradition, and this gluten-free version ensures that everyone can enjoy the warm, spiced goodness of these classic buns. These buns are soft, fragrant with cinnamon and nutmeg, and topped with a simple cross. They’re perfect for Easter breakfast or as a sweet treat during your holiday celebrations.

Ingredients:

• 3 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup warm milk (dairy or non-dairy)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup currants or raisins
• 1 egg (for egg wash)

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, yeast, salt, cinnamon, and nutmeg.
2. Add the warm milk, melted butter, eggs, and vanilla extract. Stir until the dough comes together.
3. Cover the dough and let it rise for 1-1.5 hours or until doubled in size.
4. Preheat the oven to 350°F (175°C) and grease a baking dish.
5. Punch down the dough and fold in the currants or raisins.
6. Shape the dough into 8 round buns and place them in the prepared baking dish. Let them rise for 20 minutes.
7. Brush the buns with the egg wash and bake for 20-25 minutes or until golden brown.
8. Allow the buns to cool slightly, then pipe a simple icing cross using powdered sugar and milk.

These gluten-free hot cross buns are an essential Easter treat. With their soft, spiced bread and sweet cross, they embody the warmth and tradition of the holiday. Serve them fresh out of the oven for a delightful breakfast or brunch item that will satisfy both gluten-free and non-gluten-free guests alike.

Gluten-Free Lemon Raspberry Bread

This gluten-free lemon raspberry bread is a vibrant and flavorful addition to your Easter celebration. The combination of zesty lemon and fresh, juicy raspberries makes for a bright and refreshing bread that pairs wonderfully with a cup of tea or coffee. The bread’s light texture and natural sweetness are perfect for an Easter dessert or snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1/2 cup milk (dairy or non-dairy)
• 1 1/2 cups fresh raspberries
• 1 tbsp gluten-free flour (for coating raspberries)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the sugar and softened butter until light and fluffy.
4. Add the eggs, one at a time, followed by the lemon juice and zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until well combined.
6. Coat the raspberries in the tablespoon of gluten-free flour and gently fold them into the batter.
7. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
8. Let the bread cool before serving.

This gluten-free lemon raspberry bread is a delightful combination of fresh fruit and citrus. Its tender crumb and tangy sweetness make it the ideal treat for Easter. Whether served as a breakfast bread, dessert, or a snack, it’s sure to become a favorite holiday tradition.

Gluten-Free Easter Bunny Bread

This adorable gluten-free Easter Bunny bread is not only cute but also delicious. Perfect for Easter brunch, the soft, fluffy dough is shaped into a bunny and filled with a light, sweet flavor. It’s a fun and festive way to celebrate the holiday, with everyone at the table sure to appreciate both its looks and taste.

Ingredients:

• 3 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 1/2 cup warm milk (dairy or non-dairy)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup honey
• 1 egg (for egg wash)

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, yeast, and salt.
2. Add the warm milk, melted butter, eggs, vanilla extract, and honey. Stir until the dough comes together.
3. Knead the dough for about 5-7 minutes until smooth and elastic.
4. Cover the dough and let it rise for 1 hour or until doubled in size.
5. Preheat the oven to 350°F (175°C) and grease a baking sheet.
6. Punch down the dough and divide it into pieces to form the body, head, ears, and tail of the bunny. Shape the dough as desired and arrange it on the prepared baking sheet.
7. Let the dough rise for another 20 minutes.
8. Brush the bunny with egg wash and bake for 20-25 minutes, or until golden brown.
9. Let the bread cool before serving.

This gluten-free Easter Bunny bread is a charming and festive way to celebrate the season. It’s a sweet, soft bread that is as delightful to look at as it is to eat. Whether you’re looking for a fun Easter centerpiece or a tasty addition to your brunch table, this bunny bread will steal the show.

Gluten-Free Easter Coconut Cake Bread

This gluten-free Easter coconut cake bread combines the richness of coconut with the soft, sweet texture of a cake bread. The delicate crumb and tropical flavor make it the perfect treat to celebrate the season. Topped with a light coconut glaze and shredded coconut, it’s a delightful and festive addition to your Easter spread.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup shredded coconut
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup coconut milk (or any milk alternative)
• 1/4 cup unsweetened applesauce
• 1/2 cup coconut flakes, toasted (for topping)

For the Glaze:

• 1/2 cup powdered sugar
• 1 tbsp coconut milk
• 1/4 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, combine the gluten-free flour, shredded coconut, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, followed by the vanilla extract, coconut milk, and applesauce. Mix until smooth.
5. Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
8. While the bread is baking, prepare the glaze by whisking together the powdered sugar, coconut milk, and vanilla extract.
9. Once the bread has cooled, drizzle with the glaze and top with toasted coconut flakes.

This gluten-free Easter coconut cake bread offers a tropical twist on traditional holiday breads. The coconut flavor and soft texture make it a treat that’s perfect for breakfast or dessert. The glaze adds a touch of sweetness, making it an irresistible Easter treat that everyone will love.

Gluten-Free Carrot Cake Bread

This gluten-free carrot cake bread is a sweet and spiced treat that brings all the flavors of traditional carrot cake into a bread form. Moist and full of flavor, it’s packed with grated carrots, walnuts, and a hint of cinnamon. This bread is perfect for Easter, whether served as a snack, dessert, or part of a festive brunch.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts
• 1/4 cup unsweetened applesauce

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, brown sugar, oil, and vanilla extract together until smooth.
4. Stir in the grated carrots and applesauce.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
8. Allow the bread to cool completely before frosting.
9. For the frosting, beat the cream cheese with the powdered sugar and vanilla until smooth and creamy.
10. Spread the frosting on top of the cooled bread.

This gluten-free carrot cake bread is a delicious, moist treat that captures all the flavors of carrot cake without the hassle of layers. The addition of cream cheese frosting makes it even more decadent and perfect for Easter. Whether as a dessert or a snack, this bread will be a hit at your holiday gathering.

Gluten-Free Cinnamon Roll Bread

If you love cinnamon rolls but need a gluten-free option, this gluten-free cinnamon roll bread is the perfect solution. It features the rich, comforting flavors of cinnamon and sugar in a soft, pillowy bread form. Swirls of cinnamon throughout the bread make every bite delicious, and the glaze on top gives it that classic cinnamon roll sweetness. Perfect for Easter brunch or as a special treat!

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract

For the Cinnamon Sugar Swirl:

• 1/4 cup brown sugar
• 2 tsp ground cinnamon

For the Glaze:

• 1/4 cup powdered sugar
• 1 tbsp milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, sugar, and cinnamon.
3. In a separate bowl, beat the butter and eggs together until smooth, then add the milk and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
5. For the cinnamon swirl, combine the brown sugar and cinnamon in a small bowl.
6. Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon sugar mixture on top. Pour the remaining batter over the swirl and top with the remaining cinnamon sugar.
7. Use a knife to gently swirl the batter to create the cinnamon roll effect.
8. Bake for 30-35 minutes or until a toothpick comes out clean.
9. Let the bread cool slightly before glazing with a simple mixture of powdered sugar and milk.

This gluten-free cinnamon roll bread is a delightful fusion of cinnamon rolls and bread, offering all the flavor without the need for individual rolls. Its soft texture, cinnamon swirls, and sweet glaze make it the perfect addition to your Easter brunch or any occasion where you want a sweet, comforting treat.

Note: More recipes are coming soon!