45+ Must-Try Friday Dairy-Free Bread Recipes of the Year

Bread is a beloved food around the world, but for those who follow a dairy-free diet, finding the right recipes can sometimes be challenging.

That’s why we’ve compiled over 45 mouthwatering, dairy-free bread recipes for you to try every Friday.

These recipes cover a wide range of bread types, from sweet to savory, quick breads to yeasted loaves, and everything in between.

Whether you’re looking for a fluffy loaf of dairy-free sourdough, a light and zesty lemon poppy seed bread, or a hearty whole grain option, there’s something here for everyone.

Eating dairy-free doesn’t mean you have to sacrifice flavor or texture.

With the right ingredients and a little creativity, you can enjoy freshly baked bread that’s just as delicious and satisfying as its dairy-filled counterparts.

So, grab your mixing bowls and start baking these delightful dairy-free breads that are perfect for any occasion.

Let’s make Fridays extra special with homemade bread!

45+ Must-Try Friday Dairy-Free Bread Recipes of the Year

Finding the perfect dairy-free bread recipe has never been easier, and with this collection of 45+ fantastic options, you can treat yourself to a new and exciting bread recipe every Friday.

These recipes are not only easy to follow but also versatile enough to suit various tastes and dietary needs.

Whether you’re preparing for a family breakfast, a cozy snack, or a special occasion, these dairy-free bread recipes will help you enjoy the magic of freshly baked bread without any worries about dairy.

So, start baking and bring these wholesome, dairy-free delights into your kitchen every week!

Friday Dairy-Free Sourdough Bread

This dairy-free sourdough bread is a perfect choice for those who follow a dairy-free lifestyle but still crave the tangy and flavorful loaf that sourdough offers. With its crisp crust, airy texture, and slightly tangy flavor, this bread is versatile for sandwiches, toasts, or enjoyed simply with olive oil. Made with just flour, water, salt, and a naturally fermented starter, this bread is entirely free from dairy while retaining the delicious complexity of traditional sourdough.

Ingredients:

• 500g bread flour
• 375g water (lukewarm)
• 100g sourdough starter (active and bubbly)
• 10g salt

Instructions:

1. In a large bowl, mix the bread flour and water until the dough comes together.
2. Add the sourdough starter and salt, knead the dough for about 10-12 minutes until smooth and elastic.
3. Cover the dough with a damp cloth and let it rise in a warm place for 4-6 hours, or until it doubles in size.
4. Punch the dough down and shape it into a round loaf.
5. Let it rest and rise again for 1-2 hours.
6. Preheat the oven to 450°F (230°C). Place a baking stone or a Dutch oven inside to heat.
7. Carefully place the dough onto the preheated stone or in the Dutch oven.
8. Bake for 30-35 minutes, or until golden brown and hollow when tapped on the bottom.
9. Allow the bread to cool completely before slicing.

This dairy-free sourdough bread is a delightful and simple recipe that delivers a classic and comforting result. Whether you’re following a dairy-free diet or just seeking a wholesome bread option, this sourdough offers the perfect balance of flavor and texture. You can enjoy it as an accompaniment to soups, sandwiches, or even on its own with your favorite dairy-free spread. The natural fermentation process also enhances the bread’s digestibility, making it a healthy and satisfying choice for everyone.

Friday Dairy-Free Banana Bread

This moist and fluffy dairy-free banana bread is the ideal Friday treat, offering the comforting flavor of ripe bananas without any dairy. The combination of soft, sweet banana, cinnamon, and vanilla creates a perfect balance, while the oil gives the bread its rich, tender crumb. Easy to make and perfect for a snack or breakfast, this dairy-free banana bread will quickly become a favorite in your recipe collection.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup almond milk (or any dairy-free milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the mashed bananas, oil, brown sugar, and vanilla extract.
3. In another bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with almond milk, until fully combined.
5. Pour the batter into the prepared loaf pan.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This dairy-free banana bread is the epitome of comfort and indulgence without compromising on taste or texture. Its natural sweetness from the ripe bananas and brown sugar makes it a satisfying treat that everyone, even those avoiding dairy, can enjoy. This bread is a great option for breakfast, an afternoon snack, or even as a dessert. Plus, it’s versatile—you can add dairy-free chocolate chips, nuts, or dried fruits to customize the bread to your liking. It’s simple, delicious, and perfect for any occasion!

Friday Dairy-Free Pumpkin Bread

This dairy-free pumpkin bread is perfect for autumn Fridays or any time you’re craving a spiced, moist loaf. Made with pumpkin puree, cinnamon, nutmeg, and cloves, this bread has a rich, warm flavor and a soft crumb. It’s the perfect seasonal treat for anyone who avoids dairy but still wants to indulge in a decadent, flavorful dessert or snack. This recipe is simple to make and will fill your kitchen with the most comforting fall aromas.

Ingredients:

• 1 1/2 cups pumpkin puree
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1/4 cup maple syrup
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, oil, brown sugar, maple syrup, and eggs.
3. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
5. Pour the batter into the prepared loaf pan.
6. Bake for 55-60 minutes, or until a toothpick inserted into 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 dairy-free pumpkin bread is a must-try for anyone who loves the flavors of fall. It’s incredibly moist and aromatic, with the perfect balance of sweetness and spice. Whether you’re enjoying it as a dessert, breakfast, or as a treat to share with friends, this bread will not disappoint. The natural pumpkin puree adds a depth of flavor that pairs wonderfully with the warm spices, making it a cozy and satisfying loaf. It’s also an excellent option for those with dietary restrictions, ensuring that everyone can enjoy this seasonal favorite!

Friday Dairy-Free Chocolate Chip Bread

This dairy-free chocolate chip bread is the perfect sweet treat to enjoy on a Friday. With a soft, moist crumb and the rich, melt-in-your-mouth chocolate chips, this bread is a true indulgence. Whether you’re craving a dessert or a snack, this recipe satisfies both your sweet tooth and your dairy-free needs. It’s an easy-to-make loaf that is perfect for sharing or enjoying with a cup of coffee or tea.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup almond milk (or any dairy-free milk)
• 1 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, mix the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the oil, brown sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with almond milk, stirring until just combined.
5. Gently fold in the dairy-free chocolate chips.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This dairy-free chocolate chip bread is a deliciously comforting treat that can easily be enjoyed by anyone following a dairy-free diet. Its soft texture and rich chocolate chips make it a crowd-pleaser, and it’s perfect for breakfast, dessert, or an afternoon snack. This recipe is simple, but the result is a beautifully moist loaf with just the right amount of sweetness. Whether enjoyed on its own or with a cup of dairy-free milk, this bread is sure to become a favorite!

Friday Dairy-Free Zucchini Bread

Dairy-free zucchini bread is the ultimate combination of healthy and indulgent. Packed with shredded zucchini, warm spices like cinnamon, and just the right amount of sweetness, this bread is a great way to sneak some vegetables into your diet. It’s a moist, tender loaf that’s perfect for breakfast, a snack, or even as a light dessert. Plus, it’s incredibly easy to make and is completely dairy-free without sacrificing flavor or texture.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, beat together the oil, brown sugar, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Stir in the grated zucchini and walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This dairy-free zucchini bread is a wonderful balance of moistness, sweetness, and spice. The addition of zucchini not only makes it more nutritious but also contributes to the bread’s tender texture. Perfect for a quick breakfast or an afternoon treat, this bread is sure to be a hit with everyone—dairy-free or not. It’s an easy way to incorporate more veggies into your diet while enjoying a deliciously comforting loaf. The walnuts add an extra crunch, but feel free to skip them if you prefer a smoother texture. Either way, this zucchini bread is a delightful, wholesome treat!

Friday Dairy-Free Apple Cinnamon Bread

This dairy-free apple cinnamon bread combines the delicious flavors of apples, cinnamon, and nutmeg for a warm, comforting loaf that’s perfect for the weekend. With its sweet, fruity flavor and tender crumb, this bread is an ideal breakfast, dessert, or snack. The apples provide moisture, and the warm spices make it feel like a cozy, autumn-inspired treat. It’s a great way to use up extra apples and enjoy a dairy-free, sweet delight!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups peeled and chopped apples (about 1 medium apple)
• 1/4 cup almond milk (or any dairy-free milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk together the oil, brown sugar, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Mix until combined.
5. Fold in the chopped apples.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This dairy-free apple cinnamon bread is a delightful treat, perfect for those who love the combination of warm spices and fruity sweetness. The apples add a wonderful texture and moisture, while the cinnamon and nutmeg bring out that cozy, comforting flavor. Whether you enjoy it with a cup of coffee, as a quick breakfast, or a dessert after dinner, this bread is sure to become a favorite in your home. Plus, it’s incredibly simple to make, making it a perfect recipe for a leisurely Friday bake!

Friday Dairy-Free Lemon Poppy Seed Bread

This zesty and refreshing dairy-free lemon poppy seed bread is a light yet indulgent treat that’s perfect for a Friday morning or afternoon snack. The bright lemon flavor is complemented by the delicate crunch of poppy seeds, creating a bread that’s tangy, sweet, and full of texture. It’s incredibly moist and has a slight crumbly texture, making it a delightful choice for anyone who enjoys a citrusy baked good. This dairy-free version is just as tasty as the traditional recipe, with no compromise on flavor or quality.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup freshly squeezed lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the sugar, eggs, oil, almond milk, lemon juice, lemon zest, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This dairy-free lemon poppy seed bread is a refreshing, citrus-filled delight that’s perfect for any occasion. The combination of lemon juice and zest gives it a vibrant flavor, while the poppy seeds add a nice crunch and texture. This bread is moist, flavorful, and satisfying without the need for dairy, making it a perfect treat for those with dietary restrictions. Serve it for breakfast, as a mid-afternoon snack, or as a light dessert after dinner. It’s a simple, flavorful bread that will brighten any day!

Friday Dairy-Free Carrot Bread

This dairy-free carrot bread is a moist and aromatic loaf that combines the sweetness of grated carrots with warm spices like cinnamon and nutmeg. It’s perfect for anyone looking for a comforting, wholesome treat that is also dairy-free. This bread is wonderfully tender with a slight sweetness and spice, and it can be enjoyed at any time of day. It’s an ideal choice for a Friday treat, whether you’re serving it for breakfast or as an afternoon snack with a cup of tea.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots (about 2 medium carrots)
• 1/4 cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk together the oil, brown sugar, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the grated carrots and walnuts or raisins, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This dairy-free carrot bread is a comforting and wholesome treat that brings a touch of sweetness and spice to your day. The moist texture, combined with the natural sweetness of the carrots and the warmth of the spices, makes it a perfect addition to your Friday routine. Whether you enjoy it for breakfast, as a snack, or as a light dessert, this bread is sure to satisfy. It’s an easy-to-make, deliciously versatile option for anyone seeking a dairy-free baked good that is both flavorful and nutritious.

Friday Dairy-Free Cinnamon Swirl Bread

This dairy-free cinnamon swirl bread is the perfect indulgent yet light treat for a Friday bake. With its rich, sweet cinnamon filling and soft, fluffy texture, this bread is a crowd-pleaser that can be enjoyed by everyone, regardless of dietary restrictions. The warm cinnamon aroma fills the house as it bakes, making it an irresistible loaf. Whether enjoyed warm from the oven or toasted with your favorite dairy-free spread, this bread is a comforting, satisfying choice.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tbsp ground cinnamon
• 1/4 cup brown sugar
• 1 tbsp vegetable oil (for the cinnamon filling)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the oil, sugar, eggs, vanilla extract, and almond milk.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. In a small bowl, mix the ground cinnamon, brown sugar, and vegetable oil to create the cinnamon swirl filling.
6. Pour half of the bread batter into the prepared pan, then spoon half of the cinnamon mixture over the batter. Swirl with a knife or skewer. Repeat with the remaining batter and cinnamon filling.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This dairy-free cinnamon swirl bread is a deliciously sweet and comforting treat that’s perfect for a Friday morning or anytime you want a special baked good. The cinnamon swirl adds a burst of flavor that pairs beautifully with the soft, fluffy bread. This loaf is versatile—enjoy it fresh from the oven, toasted with a little dairy-free butter, or as a snack. It’s an easy-to-make recipe that will fill your kitchen with the delightful aroma of cinnamon, making it a favorite for anyone looking for a simple yet satisfying dairy-free treat!

Friday Dairy-Free Banana Nut Bread

This dairy-free banana nut bread is the epitome of comfort food in loaf form. Packed with ripe bananas and crunchy walnuts, it’s perfectly moist, sweet, and satisfying. Whether you’re looking for a quick breakfast or an afternoon snack, this banana nut bread will hit the spot. The beauty of this recipe lies in its simplicity—just a few pantry staples and overripe bananas transform into a moist, flavorful bread that everyone will love. Plus, it’s completely dairy-free, making it suitable for those with dietary restrictions.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (or any nut of your choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, combine the oil, brown sugar, eggs, mashed bananas, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free banana nut bread is an easy and delicious treat that will quickly become a favorite in your home. The ripe bananas provide natural sweetness and moisture, while the walnuts offer a delightful crunch. It’s a perfect snack for busy mornings or a cozy afternoon, and it’s incredibly easy to make. Plus, it’s free of dairy, so everyone can enjoy it without worry. Serve it as-is or spread a little dairy-free butter for an extra treat!

Friday Dairy-Free Zucchini Bread

This dairy-free zucchini bread is a wonderfully moist and flavorful loaf that combines the mild taste of zucchini with warm spices like cinnamon and nutmeg. The zucchini adds moisture without affecting the flavor, making this bread perfectly soft and tender. This recipe is perfect for using up extra zucchini, and it’s a great way to sneak in some vegetables while still enjoying a sweet treat. Packed with spices and a subtle sweetness, this bread is ideal for breakfast or as a snack.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups grated zucchini (about 1 medium zucchini, with skin on)
• 1/2 cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk together the oil, brown sugar, eggs, and vanilla extract.
4. Stir in the grated zucchini until evenly combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the walnuts or raisins if using.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free zucchini bread is a wholesome, flavorful loaf that’s perfect for any time of day. The combination of zucchini and spices creates a tender, aromatic bread that’s both comforting and satisfying. It’s a great way to incorporate more vegetables into your diet while still enjoying a delicious, sweet treat. Whether you enjoy it fresh out of the oven or toasted with a bit of dairy-free spread, this zucchini bread is a must-try for any dairy-free baker.

Friday Dairy-Free Chocolate Chip Bread

This dairy-free chocolate chip bread is a rich, sweet treat that combines the indulgent flavor of chocolate with the light, soft texture of a bread. The pockets of melty chocolate chips throughout make every bite decadent, while the dairy-free ingredients ensure that everyone can enjoy it. Perfect for dessert, breakfast, or an afternoon snack, this bread is a delightful indulgence that’s sure to please chocolate lovers. It’s easy to make and only requires a handful of simple ingredients.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup almond milk (or any dairy-free milk)
• 1 1/2 cups dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, combine the oil, sugar, eggs, vanilla extract, and almond milk.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean (it may have a few melted chocolate bits).
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This dairy-free chocolate chip bread is a fantastic treat for any chocolate lover. The rich chocolate chips add a touch of sweetness and indulgence, making this bread feel like dessert. Whether enjoyed fresh out of the oven or toasted with a little dairy-free butter, this bread will become a household favorite. It’s easy to make, dairy-free, and absolutely delicious, making it a perfect addition to any Friday baking session!

Friday Dairy-Free Pumpkin Bread

This dairy-free pumpkin bread is the perfect fall treat, brimming with warm spices and the natural sweetness of pumpkin. It’s incredibly moist and tender, thanks to the pumpkin puree, and spiced with cinnamon, nutmeg, and cloves for that cozy, comforting flavor. Whether you serve it for breakfast, dessert, or as an afternoon snack, this bread is sure to please. This recipe is also highly versatile, allowing you to add chocolate chips, nuts, or dried fruit if desired. It’s an easy way to bring the flavors of autumn to your kitchen all year round.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 2 large eggs
• 1 1/2 cups canned pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup water
• Optional: 1/2 cup dairy-free chocolate chips or walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat together the oil, brown sugar, and eggs until smooth and well-combined.
4. Stir in the pumpkin puree and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the water, until fully combined.
6. If desired, fold in chocolate chips or walnuts.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free pumpkin bread is a must-try for fall, and its rich, spiced flavor is comforting in every bite. The pumpkin puree keeps the bread moist, while the spices bring warmth and depth. Whether enjoyed plain, toasted with a little dairy-free butter, or topped with extra nuts or chocolate chips, this recipe is sure to be a hit. It’s simple to make, perfectly sweet, and completely dairy-free, making it suitable for everyone in your family or guests to enjoy.

Friday Dairy-Free Apple Cinnamon Bread

Apple cinnamon bread is a classic comfort food, and this dairy-free version is no exception. The sweetness of the apples and the warm, fragrant cinnamon come together in a soft, moist loaf that will fill your kitchen with inviting aromas as it bakes. This bread is the perfect treat to enjoy with your morning coffee or as an afternoon snack. It’s simple to prepare and can even be customized with nuts or raisins for added texture and flavor.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups peeled and diced apples (about 2 medium apples)
• 1/4 cup dairy-free milk (such as almond or soy milk)
• Optional: 1/2 cup chopped walnuts or raisins

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together the oil, brown sugar, eggs, and vanilla extract until well combined.
4. Stir in the diced apples and dairy-free milk.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. If desired, fold in chopped walnuts or raisins.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free apple cinnamon bread is a warm, delicious treat that combines the natural sweetness of apples with the comforting flavors of cinnamon and nutmeg. The texture is soft and tender, with little pockets of apple that add a bit of juicy sweetness. It’s perfect for breakfast, dessert, or any time you need a comforting snack. Whether enjoyed as-is or with a drizzle of dairy-free glaze, this bread is sure to become a favorite in your home.

Friday Dairy-Free Lemon Poppy Seed Bread

This dairy-free lemon poppy seed bread is a fresh, zesty treat that’s perfect for any occasion. The bright lemon flavor is perfectly balanced by the subtle crunch of poppy seeds, and the bread’s texture is light and moist. It’s a refreshing alternative to traditional quick breads and can be enjoyed with a cup of tea or as a sweet snack. The dairy-free ingredients make it suitable for those with dietary restrictions, and the light, citrusy flavor makes it perfect for a spring or summer gathering.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 2 large eggs
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup dairy-free milk (such as almond milk)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In a large bowl, whisk together the oil, sugar, eggs, lemon zest, lemon juice, dairy-free milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50-55 minutes, or until a toothpick inserted into 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 dairy-free lemon poppy seed bread is the perfect combination of fresh, zesty lemon flavor and the satisfying crunch of poppy seeds. It’s light, fluffy, and perfect for a spring or summer breakfast, tea time, or as a sweet treat after a meal. The bright lemon flavor will leave you feeling refreshed, and the dairy-free ingredients ensure that everyone can enjoy it. It’s a great way to bring a little sunshine to your kitchen, no matter the season.

Note: More recipes are coming soon!