32+ Delicious Gluten-Free Blueberry Quick Bread Recipes for Every Occasion

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If you’re a fan of quick bread, you’ve probably already fallen in love with the delicious simplicity and versatility it offers.

But what happens when you combine the goodness of quick bread with the sweet, tangy burst of blueberries?

You get an irresistible gluten-free blueberry quick bread that’s both satisfying and comforting!

Whether you’re gluten-sensitive, simply avoiding gluten, or just looking to try something new, you’ll find a perfect recipe among the 32+ gluten-free blueberry quick bread recipes in this article.

Blueberries add not only a burst of natural sweetness but also a beautiful pop of color to your loaf.

Paired with a variety of ingredients like bananas, citrus, nuts, and spices, these gluten-free blueberry quick bread recipes offer something for every taste.

From soft, moist loaves to hearty, protein-packed variations, you can enjoy a homemade, wholesome treat at any time of day—whether for breakfast, a snack, or a dessert.

32+ Delicious Gluten-Free Blueberry Quick Bread Recipes for Every Occasion

With over 32 gluten-free blueberry quick bread recipes to choose from, you’ll never run out of creative ways to incorporate this delicious fruit into your baking.

From the classic blueberry loaf to innovative combinations with ingredients like almond flour, yogurt, bananas, and even lime, each recipe brings its own unique flavor and texture to the table.

Plus, the flexibility of quick bread means you can experiment with ingredients, making these recipes as simple or as indulgent as you like.

Gluten-Free Blueberry Quick Bread

This gluten-free blueberry quick bread is a deliciously soft and moist treat, perfect for breakfast, brunch, or a midday snack.

With the sweetness of ripe blueberries combined with the light texture of gluten-free flour, it offers a wholesome twist on a traditional favorite.

Ingredients:

2 cups gluten-free all-purpose flour (ensure it contains xanthan gum)
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1 cup milk (dairy or dairy-free)
1/4 cup melted butter or oil
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries (or frozen, if preferred)

Directions:

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring until just incorporated. Be careful not to overmix.
Gently fold in the blueberries. If using frozen blueberries, avoid thawing them to prevent color bleeding.
Pour the batter into the prepared loaf pan, smoothing the top evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This classic gluten-free blueberry quick bread delivers the perfect balance of sweetness and moisture, making it an ideal snack or dessert.

Whether served fresh from the oven or enjoyed the next day, it’s sure to please both gluten-free and non-gluten-free eaters alike.

The bread holds up well for a few days at room temperature and also freezes well for later enjoyment. Pair it with a cup of tea or coffee for the perfect cozy moment.

Vegan Gluten-Free Blueberry Lemon Quick Bread

For a vegan and gluten-free twist on blueberry quick bread, this recipe incorporates fresh lemon juice and zest to bring a bright, refreshing flavor.

It’s the ideal bread for those who need both gluten-free and plant-based options.

Ingredients:

1 3/4 cups gluten-free all-purpose flour
1/2 cup coconut sugar (or any other sugar of choice)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsweetened applesauce
3/4 cup almond milk (or any plant-based milk)
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, salt, and cinnamon.
In a separate bowl, combine the applesauce, almond milk, lemon juice, lemon zest, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Carefully fold in the blueberries, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The combination of blueberries and fresh lemon creates a burst of flavor in every bite, making this vegan gluten-free quick bread a refreshing treat.

The applesauce ensures that the bread stays moist and soft, while the cinnamon adds a subtle warmth to complement the fruitiness.

This bread is perfect for breakfast or as an afternoon snack, and it’s especially delightful when served with a drizzle of vegan butter or a dollop of coconut yogurt.

Enjoy it fresh, or store it in an airtight container for up to a few days.

Almond Flour Blueberry Quick Bread (Gluten-Free)

This almond flour-based blueberry quick bread is rich, dense, and packed with protein and healthy fats.

It’s an excellent choice for those looking for a grain-free option that still delivers on flavor and texture.

Ingredients:

2 cups almond flour (not almond meal)
1/4 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs
1/4 cup maple syrup or honey
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)

Directions:

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the eggs, maple syrup or honey, melted coconut oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
Gently fold in the blueberries, being careful not to crush them.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The almond flour in this recipe makes for a rich, moist quick bread with a slightly nutty flavor that pairs wonderfully with the blueberries.

This bread is denser than traditional quick breads, providing a satisfying, filling snack or breakfast.

The hint of cinnamon enhances the overall warmth, while the coconut oil keeps the bread tender.

It’s perfect for those on low-carb or grain-free diets, and it freezes beautifully for later enjoyment.

For extra indulgence, serve with a drizzle of almond butter or a few extra blueberries on top!

Gluten-Free Blueberry Coconut Quick Bread

This gluten-free blueberry coconut quick bread is a tropical twist on a classic favorite.

The addition of shredded coconut enhances the flavor and texture, making it an irresistible treat for any time of day.

Ingredients:

2 cups gluten-free all-purpose flour (with xanthan gum)
1/2 cup shredded unsweetened coconut
1/2 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsweetened coconut milk (or any milk of choice)
2 large eggs
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the gluten-free flour, shredded coconut, brown sugar, baking powder, salt, and cinnamon.
In a separate bowl, whisk the coconut milk, eggs, melted coconut oil, and vanilla extract together until fully combined.
Gradually pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry coconut quick bread delivers a delightful balance of moistness and chewiness, with the coconut adding a lovely depth of flavor that complements the sweetness of the blueberries.

The bread is not too sweet, making it versatile enough for breakfast, snacks, or even dessert.

The tropical flair of coconut will transport you to warmer climes, and the bread keeps well for several days at room temperature. You can also freeze slices for a quick and easy snack later on.

Gluten-Free Blueberry Zucchini Quick Bread

This gluten-free blueberry zucchini quick bread is a perfect way to sneak some veggies into a deliciously moist treat.

The zucchini adds extra moisture while remaining completely undetectable in the flavor, making this a healthy yet indulgent snack.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1/2 cup rolled oats (gluten-free if needed)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup grated zucchini (squeezed dry of excess moisture)
2 large eggs
1/2 cup honey or maple syrup
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
In a large bowl, whisk together the gluten-free flour, rolled oats, baking powder, baking soda, salt, and cinnamon.
In another bowl, combine the grated zucchini, eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract.
Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blueberry zucchini quick bread is a great option for anyone looking for a healthier treat without sacrificing flavor.

The zucchini makes the bread incredibly moist and tender while keeping it light.

Paired with the fresh burst of blueberries, this bread is a perfect snack or breakfast option for both kids and adults alike

. Plus, it’s a fantastic way to use up any extra zucchini from the garden! It will stay fresh for several days, and you can freeze slices for a quick grab-and-go option.

Gluten-Free Blueberry Chia Seed Quick Bread

Packed with superfoods, this gluten-free blueberry chia seed quick bread is a nutritious yet indulgent choice for a breakfast treat or an afternoon snack.

Chia seeds provide a slight crunch and boost of fiber and omega-3s, making this a healthy and filling option.

Ingredients:

2 cups gluten-free all-purpose flour
1/4 cup chia seeds
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsweetened almond milk (or any milk of choice)
1/4 cup maple syrup or honey
1/2 cup melted coconut oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the gluten-free flour, chia seeds, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the almond milk, maple syrup or honey, melted coconut oil, eggs, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, mixing until just combined.
Gently fold in the blueberries, taking care not to crush them.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry chia seed quick bread is a great way to get a nutritional boost while enjoying a comforting treat. The chia seeds give the bread a slight crunch and a mild, nutty flavor, which pairs beautifully with the blueberries.

It’s perfect for those looking to add more fiber and healthy fats to their diet without compromising on flavor.

This bread keeps well at room temperature and can also be stored in the fridge or frozen for future snacking.

Gluten-Free Blueberry Banana Quick Bread

This gluten-free blueberry banana quick bread combines the sweetness of ripe bananas with the burst of blueberries, creating a moist and flavorful loaf.

It’s perfect for breakfast, an afternoon snack, or even a dessert with a cup of coffee.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 ripe bananas, mashed
2 large eggs
1/4 cup honey or maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, mash the bananas until smooth. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract to the mashed bananas, stirring until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Gently fold in the blueberries, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The combination of banana and blueberry in this gluten-free quick bread gives it a natural sweetness and moisture that makes it irresistible.

The texture is soft and tender, with a slight sweetness from the bananas and bursts of juicy blueberries throughout.

This bread is not only delicious but also a great way to use up ripe bananas.

It makes for a fantastic snack or a grab-and-go breakfast, and it stays fresh for a few days.

For added richness, you can spread a little nut butter on top for an extra indulgence.

Gluten-Free Blueberry Oatmeal Quick Bread

This hearty gluten-free blueberry oatmeal quick bread is packed with rolled oats and bursting with blueberries, creating a rustic and satisfying loaf.

The oats give it a chewy texture, while the blueberries add pops of freshness in every bite.

Ingredients:

1 1/2 cups gluten-free rolled oats
1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup almond milk (or any milk of choice)
1/4 cup maple syrup or honey
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a medium-sized bowl, combine the gluten-free oats, gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the eggs, almond milk, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the blueberries, ensuring even distribution throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
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 oatmeal quick bread is both hearty and delicious.

The oats give it a satisfying texture, while the blueberries add a natural burst of flavor. It’s a great option for anyone looking for a bread that is both wholesome and indulgent.

Perfect for breakfast or as an afternoon snack, this bread also stores well and freezes beautifully, making it a convenient option for busy days.

Gluten-Free Blueberry Chocolate Chip Quick Bread

If you’re craving a more indulgent treat, this gluten-free blueberry chocolate chip quick bread is the answer.

The combination of sweet blueberries and rich chocolate chips creates a dessert-like bread that’s perfect for satisfying any sweet tooth.

Ingredients:

2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sugar
2 large eggs
1/2 cup milk (dairy or dairy-free)
1/4 cup melted butter or coconut oil
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 cup mini chocolate chips (gluten-free)

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and sugar.
In a separate bowl, whisk together the eggs, milk, melted butter (or coconut oil), and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Gently fold in the blueberries and chocolate chips, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry chocolate chip quick bread is an irresistible treat, offering the perfect blend of sweet blueberries and melty chocolate chips.

It’s an indulgent yet easy-to-make bread that will satisfy your dessert cravings while still being gluten-free.

The chocolate chips add a rich, gooey texture that pairs perfectly with the fresh blueberries.

It’s great for dessert, an afternoon snack, or even a special breakfast. Be sure to store leftovers in an airtight container for up to a few days—or freeze slices for a future treat!

Gluten-Free Blueberry Almond Butter Quick Bread

This gluten-free blueberry almond butter quick bread is rich, moist, and full of nutty goodness.

The almond butter adds a deliciously creamy texture, while the blueberries provide a burst of freshness in each bite, making it a perfect snack or breakfast treat.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup almond butter (smooth or crunchy)
2 large eggs
1/4 cup maple syrup or honey
1/4 cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the almond butter, eggs, maple syrup (or honey), almond milk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Gently fold in the blueberries, being careful not to crush them.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond butter and blueberry quick bread combines the richness of almond butter with the burst of blueberries for a wholesome yet indulgent treat.

The bread is incredibly moist, with a dense, satisfying texture that keeps you full longer. It’s perfect for breakfast, a midday snack, or as a healthy dessert.

The almond butter provides a nutty flavor that complements the natural sweetness of the blueberries, making this bread a true delight.

It keeps well in an airtight container for several days and can also be frozen for later enjoyment.

Gluten-Free Blueberry Carrot Quick Bread

This gluten-free blueberry carrot quick bread brings together the natural sweetness of carrots with the tartness of blueberries for a uniquely flavorful loaf.

It’s a perfect way to sneak in some extra veggies while enjoying a delicious treat!

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1/2 cup grated carrots
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/4 cup maple syrup or honey
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the grated carrots and gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry carrot quick bread offers a lovely balance of flavors, with the natural sweetness of the carrots and the tanginess of the blueberries.

The bread has a moist, tender crumb and a hint of warmth from the cinnamon. It’s a great way to get a serving of vegetables while satisfying your sweet tooth!

The carrots keep the bread soft and provide a beautiful orange color, making this an appealing treat for both kids and adults. It’s perfect for a snack or breakfast, and it stores well in the fridge for a few days.

Gluten-Free Blueberry Maple Pecan Quick Bread

This gluten-free blueberry maple pecan quick bread is a perfect combination of sweet, nutty, and fruity flavors.

The crunchy pecans and the sweetness of maple syrup pair beautifully with the blueberries, creating a moist and satisfying bread.

Ingredients:

2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup maple syrup
2 large eggs
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 cup chopped pecans

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the maple syrup, eggs, applesauce, melted coconut oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Gently fold in the blueberries and chopped pecans.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blueberry maple pecan quick bread is a delightful treat with layers of flavor.

The maple syrup gives it a rich, caramel-like sweetness, while the pecans add a crunchy texture that pairs wonderfully with the tender blueberries.

The bread is moist and has a subtle warmth from the cinnamon, making it perfect for a cozy breakfast or dessert.

This recipe is not only gluten-free but also packed with heart-healthy nuts and naturally sweetened with maple syrup. It will keep well for a few days and can be frozen for later enjoyment.

Gluten-Free Blueberry Lemon Poppy Seed Quick Bread

This gluten-free blueberry lemon poppy seed quick bread is a refreshing twist on a classic.

The zesty lemon and crunchy poppy seeds pair perfectly with the burst of blueberries, creating a light, tangy, and slightly sweet loaf that’s perfect for any time of day.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Zest of 1 lemon
2 large eggs
1/4 cup honey or maple syrup
1/4 cup almond milk (or any milk of choice)
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
Juice of 1 lemon

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour, poppy seeds, baking powder, baking soda, salt, cinnamon, and lemon zest.
In a separate bowl, whisk together the eggs, honey (or maple syrup), almond milk, melted coconut oil (or butter), vanilla extract, and lemon juice until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The combination of blueberry, lemon, and poppy seed flavors in this gluten-free quick bread is both bright and refreshing.

The citrusy zing from the lemon complements the sweetness of the blueberries perfectly, while the poppy seeds add a delightful crunch.

The bread is light yet moist and will be a welcome addition to any breakfast or brunch spread. It’s not too sweet, making it perfect for those who prefer a more subtle sweetness.

This bread stays fresh for several days and can also be frozen for later.

Gluten-Free Blueberry Peach Quick Bread

This gluten-free blueberry peach quick bread brings together the best of summer fruits in one delicious loaf.

The juicy peaches and blueberries create a perfect balance of sweet and tart, making each slice a refreshing treat.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup honey or maple syrup
1/4 cup unsweetened applesauce
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh peaches, diced

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the eggs, honey (or maple syrup), applesauce, melted coconut oil (or butter), and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the blueberries and diced peaches.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blueberry peach quick bread is the ultimate summer treat.

The sweetness of the peaches pairs beautifully with the burst of blueberries, making this bread irresistibly moist and full of flavor.

The bread has a delicate texture, and the cinnamon adds just the right amount of warmth.

It’s a great way to use up ripe peaches and blueberries, and it’s perfect for breakfast, dessert, or a snack.

This bread stays fresh for several days at room temperature and can be frozen for long-term storage.

Gluten-Free Blueberry Chia Almond Quick Bread

This gluten-free blueberry chia almond quick bread is a wholesome and satisfying treat, packed with nutrients and flavor.

The chia seeds add a subtle crunch, while the almond flour provides a rich, nutty flavor that pairs wonderfully with the fresh blueberries.

Ingredients:

1 cup gluten-free all-purpose flour
1 cup almond flour
1 tablespoon chia seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/4 cup maple syrup or honey
1/4 cup almond milk (or any milk of choice)
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, combine the gluten-free flour, almond flour, chia seeds, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the eggs, maple syrup (or honey), almond milk, melted coconut oil (or butter), and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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 chia almond quick bread is a nutrient-packed delight.

The almond flour provides a rich, nutty base that pairs perfectly with the blueberries, while the chia seeds add a healthy dose of omega-3 fatty acids and fiber.

The bread is moist, slightly dense, and packed with flavor. It’s perfect for a healthy breakfast or a satisfying snack.

This bread keeps well at room temperature and can be stored in the fridge or frozen for longer storage.

Gluten-Free Blueberry Coconut Flour Quick Bread

This gluten-free blueberry coconut flour quick bread offers a rich, light texture with a slight coconut flavor that pairs beautifully with the sweetness of the blueberries.

It’s an excellent option for anyone looking to add some variety to their gluten-free baking while keeping it moist and delicious.

Ingredients:

1 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 large eggs
1/4 cup honey or maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 cup almond milk (or any milk of choice)
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, combine the coconut flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, and almond milk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The coconut flour will absorb a lot of the liquid, so the batter will be thick.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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 coconut flour quick bread is incredibly soft and moist, thanks to the coconut flour.

The blueberries add a burst of freshness in each bite, while the subtle coconut flavor complements the natural sweetness.

This bread is a great option for anyone following a gluten-free or low-carb diet, as coconut flour is a nutritious alternative to regular flour.

It’s perfect for breakfast, a snack, or even as a healthy dessert. It stays fresh for several days and freezes well for later enjoyment.

Gluten-Free Blueberry Spice Quick Bread

This gluten-free blueberry spice quick bread is the perfect combination of warming spices and the burst of juicy blueberries.

With cinnamon, nutmeg, and ginger, this bread is perfect for cozy mornings or as a flavorful dessert.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs
1/4 cup honey or maple syrup
1/4 cup olive oil or coconut oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a separate bowl, whisk together the eggs, honey (or maple syrup), oil, applesauce, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the blueberries, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The blend of spices in this gluten-free blueberry spice quick bread makes it the perfect treat for fall or any time you’re craving something cozy and flavorful.

The warmth from the cinnamon, ginger, and nutmeg beautifully balances the natural sweetness of the blueberries.

This bread is not overly sweet, making it ideal for those who enjoy a more subtle flavor profile.

It’s a delicious snack, breakfast, or even dessert option, and it stores well for a few days, maintaining its flavor and moisture.

Gluten-Free Blueberry Zucchini Quick Bread

This gluten-free blueberry zucchini quick bread is a wonderfully moist and healthy option for breakfast or a snack.

The addition of zucchini adds moisture and texture, while the blueberries provide natural sweetness in every bite.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup honey or maple syrup
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1 cup shredded zucchini (squeeze out excess moisture)
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Stir in the shredded zucchini and gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry zucchini quick bread is not only moist and flavorful but also a great way to sneak in some vegetables.

The zucchini adds texture and moisture, while the blueberries provide natural sweetness and freshness. The blend of cinnamon and nutmeg gives the bread a lovely warmth.

It’s perfect for a healthy breakfast, afternoon snack, or even a light dessert. This bread is a great way to use up extra zucchini, and it stores well in the fridge or can be frozen for later.

Gluten-Free Blueberry Orange Almond Quick Bread

This gluten-free blueberry orange almond quick bread combines the fresh and zesty flavor of orange with the nutty richness of almonds.

The blueberries add a burst of sweetness and moisture, making it the perfect loaf for a refreshing snack or breakfast.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
Zest of 1 orange
2 large eggs
1/4 cup honey or maple syrup
1/4 cup coconut oil, melted
1/4 cup freshly squeezed orange juice
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/4 cup sliced almonds (optional, for topping)

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and orange zest.
In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, orange juice, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan, smoothing the top. Optionally, sprinkle sliced almonds on top for added crunch.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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 orange almond quick bread is a delightful mix of citrusy freshness and nutty richness.

The orange zest brings brightness and a touch of zest, while the almond flour creates a tender crumb.

The blueberries burst with flavor in every bite, making this bread a perfect option for a light snack or a nutritious breakfast.

It’s an ideal treat to enjoy with a cup of tea or coffee and will stay fresh for several days when stored in an airtight container.

Gluten-Free Blueberry Banana Nut Quick Bread

This gluten-free blueberry banana nut quick bread is a delicious combination of ripe bananas, juicy blueberries, and crunchy nuts.

The bananas provide natural sweetness and moisture, while the nuts add texture and flavor.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large ripe bananas, mashed
1/4 cup maple syrup or honey
1/4 cup melted coconut oil or butter
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 cup chopped walnuts or pecans

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, mash the bananas and whisk in the maple syrup (or honey), melted coconut oil (or butter), eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the blueberries and chopped nuts.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry banana nut quick bread is a wonderful, hearty loaf that’s perfect for breakfast or an afternoon snack.

The bananas lend a rich, moist texture, while the blueberries provide sweet pops of flavor throughout.

The addition of nuts adds a satisfying crunch and nuttiness, making this bread both comforting and filling.

It’s also an excellent way to use up overripe bananas. This bread stays fresh for a few days and can be frozen for later use.

Gluten-Free Blueberry Yogurt Quick Bread

This gluten-free blueberry yogurt quick bread is incredibly moist and light, thanks to the yogurt.

The tangy yogurt pairs perfectly with the sweetness of the blueberries, making it a great choice for a breakfast treat or dessert.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup plain Greek yogurt (or dairy-free yogurt)
1/4 cup honey or maple syrup
1/4 cup coconut oil or butter, melted
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the eggs, Greek yogurt, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry yogurt quick bread is light and fluffy, with the yogurt helping to keep it moist and tender.

The blueberries add a juicy burst of flavor, and the bread is subtly sweetened with honey or maple syrup.

The addition of yogurt not only contributes to the texture but also gives the bread a slightly tangy flavor that balances perfectly with the sweetness of the blueberries.

This is an ideal bread for breakfast or as a healthy dessert option. It will stay fresh for several days and can be frozen for future enjoyment.

Gluten-Free Blueberry Maple Pecan Quick Bread

This gluten-free blueberry maple pecan quick bread combines the sweet taste of maple syrup with the crunch of toasted pecans, all complemented by the juicy burst of blueberries.

It’s a perfect bread to serve as a special breakfast treat or a satisfying snack.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup maple syrup
1/4 cup unsweetened applesauce
1/4 cup melted coconut oil or butter
1 cup fresh or frozen blueberries
1/2 cup chopped pecans, toasted

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the eggs, maple syrup, applesauce, melted coconut oil (or butter), and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the blueberries and toasted pecans.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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 maple pecan quick bread offers the perfect balance of flavors.

The sweetness of the maple syrup, combined with the crunchy toasted pecans, pairs wonderfully with the juicy blueberries.

The bread is moist and full of texture, making it a comforting and satisfying treat for any time of day.

It’s a great way to add a bit of extra flair to your usual quick bread recipes, and it will stay fresh for several days.

Gluten-Free Blueberry Cinnamon Swirl Quick Bread

This gluten-free blueberry cinnamon swirl quick bread is a delicious, visually stunning loaf that combines the sweet, slightly spicy flavor of cinnamon with the tartness of fresh blueberries.

The cinnamon swirl adds an extra layer of flavor and makes each slice even more enjoyable.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (for the batter)
1 teaspoon ground cinnamon (for the swirl)
1/2 cup honey or maple syrup
1/4 cup coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1 1/2 cups fresh or frozen blueberries
1/4 cup brown sugar (for the swirl)
1 tablespoon butter, melted (for the swirl)

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, and applesauce until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the blueberries.
In a small bowl, combine the brown sugar, cinnamon, and melted butter. This will be used for the cinnamon swirl.
Pour half of the batter into the prepared loaf pan, then drizzle half of the cinnamon swirl mixture over the batter. Use a skewer or knife to swirl the cinnamon mixture into the batter. Add the remaining batter and repeat the cinnamon swirl.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The cinnamon swirl in this gluten-free blueberry quick bread creates a beautiful and flavorful surprise in every slice.

The blueberries add freshness, while the cinnamon adds warmth and depth.

This bread is perfect for brunch or dessert, and it can be enjoyed with a cup of coffee or tea.

It’s not overly sweet, making it ideal for those who enjoy a more balanced flavor profile. This bread stays fresh for a few days and also freezes well for future use.

Gluten-Free Blueberry Zesty Lime Quick Bread

This gluten-free blueberry lime quick bread brings a refreshing citrus twist to the classic blueberry bread.

The zesty lime pairs perfectly with the blueberries, offering a burst of flavor that’s both tangy and sweet.

It’s a delightful, fresh option for any time of day.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
Zest and juice of 1 lime
2 large eggs
1/4 cup honey or maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 cup Greek yogurt or dairy-free yogurt
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, lime zest and juice, vanilla extract, and Greek yogurt until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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 zesty lime quick bread is light, refreshing, and full of citrusy flavor.

The tangy lime beautifully complements the sweet blueberries, creating a deliciously balanced flavor profile. It’s perfect for breakfast, a light dessert, or a midday snack.

The bread stays fresh for several days and can be frozen for long-term storage.

This recipe is an excellent way to brighten up your typical quick bread routine with a burst of lime freshness.

Gluten-Free Blueberry Lemon Poppy Seed Quick Bread

This gluten-free blueberry lemon poppy seed quick bread is a refreshing, vibrant treat.

The zingy lemon and poppy seeds add a light, fragrant touch that pairs wonderfully with the sweet, juicy blueberries. It’s a fantastic option for breakfast or as a midday snack.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds
Zest of 1 lemon
2 large eggs
1/4 cup honey or maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 cup unsweetened Greek yogurt or dairy-free yogurt
1/4 cup freshly squeezed lemon juice
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
In a separate bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, Greek yogurt, and lemon juice until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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 poppy seed quick bread is perfect for those who love a burst of citrusy flavor.

The poppy seeds give it a delightful crunch, while the lemon provides freshness that balances the sweetness of the blueberries. It’s ideal for a light breakfast, brunch, or snack.

The bread stays moist and flavorful for several days and is also freezable for later enjoyment.

Gluten-Free Blueberry Chia Seed Quick Bread

This gluten-free blueberry chia seed quick bread combines the healthy benefits of chia seeds with the natural sweetness of blueberries.

It’s a hearty, nutritious bread that makes a satisfying breakfast or snack with an extra protein and fiber boost.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon chia seeds (plus 1 tablespoon for topping)
2 large eggs
1/4 cup maple syrup or honey
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk (or any milk of choice)
1 1/2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and chia seeds.
In a separate bowl, whisk together the eggs, maple syrup (or honey), melted coconut oil, vanilla extract, and almond milk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the additional chia seeds on top of the batter.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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 chia seed quick bread is a wonderful combination of flavor and nutrition.

The chia seeds add texture and provide omega-3 fatty acids, fiber, and protein. The blueberries bring natural sweetness, while the almond milk keeps the bread light and moist.

This bread makes for a filling and energizing breakfast or snack, and it holds up well for several days. It can also be frozen for later use.

Gluten-Free Blueberry Carrot Walnut Quick Bread

This gluten-free blueberry carrot walnut quick bread is a wholesome and nutritious treat.

The addition of finely grated carrots adds moisture and a subtle sweetness, while the walnuts offer a satisfying crunch.

Together with blueberries, this bread makes for a great breakfast or snack.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/4 cup maple syrup or honey
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1/2 cup finely grated carrots
1 1/2 cups fresh or frozen blueberries
1/2 cup chopped walnuts

Directions:

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk the eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Stir in the grated carrots, blueberries, and chopped walnuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
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 carrot walnut quick bread is a delicious, moist loaf with a perfect balance of sweet and savory flavors.

The carrots add a subtle sweetness and extra moisture, while the walnuts provide texture and a slight nutty flavor.

The blueberries burst with flavor, making every bite a satisfying combination.

It’s perfect for breakfast, an afternoon snack, or even as a light dessert. It stays fresh for several days and can be frozen for later use.