45+ Delicious Friday Gluten-Free Bread Recipes for Every Occasion

There’s nothing quite like the aroma of freshly baked bread to welcome the weekend.

For those who follow a gluten-free lifestyle, Fridays are the perfect opportunity to experiment with new and exciting bread recipes.

From sweet to savory, these gluten-free bread recipes cater to every craving and dietary preference, ensuring everyone can enjoy the comforting taste of homemade bread without compromising on flavor or texture.

Whether you’re preparing for a relaxing weekend brunch, packing snacks for a road trip, or simply trying out a creative baking project, this collection of 45+ Friday gluten-free bread recipes has something for everyone.

With options ranging from quick and easy loaves to intricate artisan breads, these recipes will inspire you to roll up your sleeves and dive into the world of gluten-free baking.

Let’s make this Friday extra special with a slice of freshly baked goodness!

45+ Delicious Friday Gluten-Free Bread Recipes for Every Occasion

Fridays are all about unwinding, indulging, and embracing the joy of good food.

With these 45+ gluten-free bread recipes, you have endless opportunities to create something special for yourself and your loved ones.

From quick breads that save time to artisanal loaves that showcase your baking prowess, each recipe is crafted to bring a smile to your face and deliciousness to your table.

No matter your skill level or dietary needs, this roundup ensures you’ll find a recipe to kick off your weekend in style.

So grab your mixing bowls, preheat that oven, and let’s make this Friday a celebration of gluten-free bread magic!

Almond Flour Sandwich Bread

This almond flour sandwich bread is a perfect gluten-free option for those looking to enjoy a light and fluffy loaf that’s great for everyday use. Its nutty flavor pairs beautifully with both sweet and savory toppings. Whether you’re preparing breakfast toast or a hearty sandwich, this bread will not disappoint. It’s also packed with protein and healthy fats, making it a nutritious addition to your gluten-free diet.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp honey (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, and sea salt.
3. In another bowl, beat the eggs, then mix in almond milk, apple cider vinegar, and honey (if using).
4. Gradually add the wet ingredients to the dry ingredients, mixing until fully combined and smooth.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 30-35 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 to a wire rack to cool completely.

This almond flour bread is not only easy to prepare but also incredibly versatile. Its soft, tender crumb and slightly nutty taste make it a favorite among gluten-free bakers. Slice it, toast it, and enjoy it with your favorite spreads or fillings for a wholesome and satisfying meal.

Rustic Gluten-Free Multigrain Bread

This rustic multigrain bread is a hearty and delicious option for those on a gluten-free diet. Combining a mix of gluten-free grains like oats, flaxseed, and quinoa, this bread boasts an earthy, nutty flavor and a slightly chewy texture. It’s perfect for pairing with soups, salads, or simply enjoying as a snack with some butter or jam.

Ingredients

• 1 1/2 cups gluten-free oat flour
• 1/2 cup quinoa flour
• 1/4 cup ground flaxseed
• 1/4 cup tapioca starch
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp honey
• 1 1/4 cups warm water
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oat flour, quinoa flour, ground flaxseed, tapioca starch, baking powder, and salt.
3. Add honey, warm water, and olive oil to the dry ingredients, stirring until a sticky dough forms.
4. Shape the dough into a round loaf and place it on the prepared baking sheet.
5. Score the top of the loaf with a sharp knife and sprinkle some additional oat flour on top.
6. Bake for 35-40 minutes, or until the crust is golden and the bread sounds hollow when tapped.
7. Let the bread cool completely before slicing.

This rustic multigrain bread is a powerhouse of flavor and nutrition, offering a delightful blend of textures and tastes. Its sturdy structure and wholesome ingredients make it a fantastic choice for gluten-free enthusiasts who love artisanal-style bread.

Gluten-Free Cinnamon Raisin Loaf

This gluten-free cinnamon raisin loaf is a sweet and comforting treat that’s perfect for breakfast or as a snack. Soft and moist with bursts of juicy raisins and the warmth of cinnamon, this bread is a nostalgic favorite reinvented for gluten-free bakers. Enjoy it plain, toasted, or with a dollop of cream cheese for an indulgent experience.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/4 cup coconut sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup melted coconut oil
• 3/4 cup unsweetened almond milk
• 2 large eggs
• 1/2 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, whisk together gluten-free flour, coconut sugar, baking powder, cinnamon, and salt.
3. In another bowl, beat the eggs, then mix in melted coconut oil and almond milk.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the raisins gently to distribute them evenly throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted in 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 cinnamon raisin loaf is the perfect combination of sweet and spicy, offering a nostalgic flavor that’s hard to resist. Its soft crumb and delightful raisin pops make it a standout choice for gluten-free bakers looking to indulge in a classic favorite.

Gluten-Free Banana Oat Bread

Gluten-free banana oat bread is a moist, hearty loaf perfect for breakfast or an afternoon snack. Sweetened naturally with ripe bananas and made wholesome with rolled oats, this bread is a great way to use up overripe bananas while enjoying a comforting, gluten-free treat. Its subtle sweetness and tender crumb make it a crowd-pleaser for all ages.

Ingredients

• 2 cups gluten-free rolled oats (blended into flour)
• 1/2 cup gluten-free rolled oats (for texture)
• 1 tsp baking soda
• 1/4 tsp salt
• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix oat flour, rolled oats, baking soda, and salt.
3. In a separate bowl, whisk together mashed bananas, eggs, coconut oil, honey (or maple syrup), and vanilla extract.
4. Combine wet and dry ingredients, stirring until just incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This banana oat bread is a guilt-free indulgence, offering natural sweetness and wholesome ingredients in every slice. It’s ideal for meal prepping as it stays moist and delicious for days, making it a fantastic gluten-free addition to your recipe collection.

Gluten-Free Herb Focaccia

This gluten-free herb focaccia is a flavorful, savory bread that’s perfect for serving alongside soups, salads, or Italian dishes. Topped with fresh herbs and olive oil, it boasts a soft, airy texture with a lightly crispy crust. Simple to make and endlessly versatile, this focaccia is sure to become a staple in your gluten-free kitchen.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum (if not included in flour mix)
• 1 tsp salt
• 2 tsp baking powder
• 1 cup warm water
• 2 tbsp olive oil (plus extra for drizzling)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and grease a round baking pan or baking sheet.
2. In a mixing bowl, combine gluten-free flour, xanthan gum (if needed), salt, and baking powder.
3. Add warm water and olive oil to the dry ingredients and mix until a soft dough forms.
4. Spread the dough evenly onto the prepared pan, using damp fingers to flatten it out.
5. Sprinkle dried rosemary, thyme, and garlic powder evenly over the top. Drizzle with additional olive oil.
6. Bake for 25-30 minutes, or until golden brown.
7. Allow to cool slightly before slicing and serving.

This herb focaccia brings a touch of Mediterranean flair to your table with its aromatic herbs and soft texture. Serve it warm with a drizzle of olive oil or a side of balsamic vinegar, and enjoy the authentic flavors in a gluten-free format.

Sweet Potato Gluten-Free Bread

Sweet potato gluten-free bread is a nutrient-packed loaf with a subtly sweet flavor and a beautifully moist crumb. Perfect for breakfast or as a side dish, this bread combines the earthy goodness of sweet potatoes with the versatility of a gluten-free recipe. Packed with vitamins and fiber, it’s as nourishing as it is delicious.

Ingredients

• 1 1/2 cups mashed sweet potato (about 2 medium sweet potatoes)
• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 large eggs
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix mashed sweet potatoes, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 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 sweet potato bread is a wholesome and flavorful way to incorporate a nutrient-dense ingredient into your gluten-free baking. Its moist texture and natural sweetness make it an excellent snack or side for any meal, leaving everyone asking for seconds.

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is a moist, lightly spiced loaf that’s perfect for sneaking some extra veggies into your day. With a tender crumb and a subtle sweetness, it’s a versatile bread that can be enjoyed as a breakfast, snack, or dessert. Packed with shredded zucchini and warm spices like cinnamon and nutmeg, it’s a healthy treat that doesn’t compromise on flavor.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum (if not included in flour mix)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini (excess water squeezed out)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the flour, xanthan gum (if needed), baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the eggs, coconut oil, sugar, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until just combined.
5. Gently fold in the shredded zucchini.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

This gluten-free zucchini bread strikes the perfect balance between wholesome and delicious. Whether served plain, with butter, or a drizzle of honey, it’s a fantastic way to enjoy a healthy and satisfying treat that’s full of flavor.

Gluten-Free Chocolate Chip Pumpkin Bread

Gluten-free chocolate chip pumpkin bread combines the warm, spiced flavors of pumpkin with the irresistible sweetness of chocolate chips. This moist, rich loaf is perfect for the fall season or any time you crave a comforting treat. It’s a fantastic gluten-free option that feels indulgent but is packed with the goodness of pumpkin puree.

Ingredients

• 1 3/4 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup pumpkin puree
• 2 large eggs
• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
5. Fold in the chocolate chips gently.
6. Pour the batter into the prepared loaf pan and sprinkle additional chocolate chips on top if desired.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This chocolate chip pumpkin bread is a cozy, gluten-free delight that will have you coming back for more. The combination of pumpkin spice and melty chocolate chips makes it perfect for a sweet snack or dessert with a cup of coffee or tea.

Gluten-Free Buckwheat Seed Bread

Buckwheat seed bread is a hearty, nutrient-dense loaf that’s perfect for those looking for a gluten-free option that’s both wholesome and delicious. Packed with seeds and buckwheat flour, this bread has a dense, chewy texture and a nutty flavor that pairs beautifully with savory spreads like avocado or hummus.

Ingredients

• 2 cups buckwheat flour
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 2 tbsp chia seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup plain Greek yogurt (or dairy-free alternative)
• 2 large eggs
• 1/4 cup olive oil
• 1 tsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F (190°C) and grease a loaf pan.
2. In a bowl, mix buckwheat flour, sunflower seeds, pumpkin seeds, chia seeds, baking powder, baking soda, and salt.
3. In another bowl, whisk yogurt, eggs, olive oil, and apple cider vinegar until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until a thick batter forms.
5. Pour the batter into the prepared loaf pan and sprinkle additional seeds on top if desired.
6. Bake for 35-40 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 to a wire rack to cool completely.

This buckwheat seed bread is a powerhouse of nutrition and flavor, offering a dense and hearty loaf perfect for savory toppings or even as a standalone snack. Its combination of seeds and buckwheat flour provides a gluten-free bread option that’s filling, satisfying, and deliciously wholesome.

Gluten-Free Banana Walnut Bread

This gluten-free banana walnut bread is a moist and flavorful loaf filled with the natural sweetness of ripe bananas and the crunch of toasted walnuts. Perfect for breakfast, an afternoon snack, or even dessert, this bread is easy to make and guaranteed to satisfy. It’s a timeless recipe with a gluten-free twist, offering a hearty, delicious option for any occasion.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3 ripe bananas, mashed
• 2 large eggs
• 1/3 cup melted butter or coconut oil
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mash the bananas and mix in the eggs, melted butter, brown sugar, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients and mix until just incorporated.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and sprinkle extra walnuts on top.
7. Bake for 50-60 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 gluten-free banana walnut bread is a delightful way to use up overripe bananas and enjoy a loaf bursting with flavor and texture. Each bite offers a perfect balance of sweetness and nuttiness, making it a family favorite.

Gluten-Free Lemon Poppy Seed Bread

This gluten-free lemon poppy seed bread is a bright and zesty treat with a tender crumb and a hint of crunch from the poppy seeds. Drizzled with a sweet lemon glaze, it’s a refreshing option for breakfast, brunch, or dessert. Perfectly moist and flavorful, this loaf will quickly become a go-to gluten-free recipe.

Ingredients

• 1 3/4 cups gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup poppy seeds
• 2 large eggs
• 1/2 cup plain yogurt (or dairy-free alternative)
• 1/3 cup coconut oil, melted
• 1/2 cup granulated sugar
• 2 tbsp fresh lemon juice
• Zest of 1 lemon

Lemon Glaze

• 1/2 cup powdered sugar
• 1-2 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.
3. In another bowl, whisk eggs, yogurt, coconut oil, sugar, lemon juice, and lemon zest until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool before drizzling with lemon glaze.
8. For the glaze, mix powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.

This gluten-free lemon poppy seed bread is a burst of sunshine in every bite. Its bright, tangy flavors and soft texture make it perfect for spring gatherings or a refreshing snack year-round.

Gluten-Free Honey Oat Bread

Gluten-free honey oat bread is a hearty, slightly sweet loaf that’s perfect for sandwiches, toast, or enjoying on its own. Made with oats and sweetened with honey, this bread has a wholesome flavor and a soft, tender texture. It’s a versatile and nutritious option for anyone seeking a gluten-free bread recipe.

Ingredients

• 1 1/2 cups gluten-free rolled oats
• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum (if not in flour mix)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup honey
• 2 large eggs
• 1/2 cup plain yogurt or buttermilk
• 1/3 cup melted butter or olive oil
• 1/2 cup warm water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Blend 1 cup of oats into a fine flour using a blender or food processor. Reserve the remaining 1/2 cup of oats for topping.
3. In a bowl, mix the oat flour, gluten-free flour, xanthan gum, baking powder, baking soda, and salt.
4. In another bowl, whisk honey, eggs, yogurt, melted butter, and warm water until smooth.
5. Combine the wet ingredients with the dry ingredients, stirring until a thick batter forms.
6. Pour the batter into the loaf pan and sprinkle with the reserved oats.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool for 10 minutes in the pan before transferring to a wire rack.

This gluten-free honey oat bread is a wholesome and delicious option that’s easy to make and enjoy. Its hearty texture and touch of sweetness make it a favorite for breakfast, lunch, or snacks. Pair it with your favorite spreads or enjoy it plain—it’s satisfying every time!

Gluten-Free Apple Cinnamon Bread

Gluten-free apple cinnamon bread combines the comforting flavors of warm cinnamon and sweet apples in a moist and tender loaf. Perfect for fall mornings or as a year-round treat, this bread pairs beautifully with a cup of coffee or tea. With its soft texture and aromatic spices, it’s a gluten-free option the whole family will love.

Ingredients

• 1 3/4 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/3 cup applesauce
• 1 tsp vanilla extract
• 1 cup finely chopped apple

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix eggs, melted coconut oil, brown sugar, applesauce, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped apple.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free apple cinnamon bread is a delightful combination of fruity sweetness and cozy spices. It’s versatile enough to serve as a breakfast treat, snack, or dessert, making it a must-have recipe in your gluten-free collection.

Gluten-Free Blueberry Lemon Bread

This gluten-free blueberry lemon bread is bursting with juicy blueberries and zesty lemon flavor. Its moist texture and refreshing taste make it an irresistible treat for summer brunches or a light dessert. Topped with a tangy lemon glaze, this bread strikes a perfect balance of sweet and tart.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 lemon
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup plain yogurt (or dairy-free alternative)
• 1/4 cup coconut oil, melted
• 1/4 cup fresh lemon juice
• 1 cup fresh or frozen blueberries

Lemon Glaze

• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
3. In another bowl, mix sugar, eggs, yogurt, coconut oil, and lemon juice until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool before drizzling with lemon glaze.

This gluten-free blueberry lemon bread is a refreshing and fruity delight. The combination of blueberries and lemon makes it a crowd-pleaser, perfect for any time you need a burst of brightness in your day.

Gluten-Free Sweet Potato Bread

Gluten-free sweet potato bread is a hearty and nutritious loaf with a touch of natural sweetness. Packed with the goodness of sweet potatoes and warm spices, this bread is perfect for breakfast or a wholesome snack. Its soft texture and rich flavor make it a gluten-free staple for fall or winter baking.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup mashed sweet potatoes (cooked and cooled)
• 2 large eggs
• 1/3 cup coconut oil, melted
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/3 cup milk (or dairy-free alternative)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix mashed sweet potatoes, eggs, coconut oil, brown sugar, vanilla extract, and milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 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 to a wire rack to cool completely.

This gluten-free sweet potato bread is a perfect blend of hearty and sweet flavors. Whether enjoyed plain or with a spread of butter or cream cheese, it’s a satisfying and healthy option for any time of the day. Its rustic charm makes it a great addition to your gluten-free baking repertoire.

Note: More recipes are coming soon!