25+ Healthy Gluten-Free Dairy-Free Quick Bread Recipes to Enjoy

Quick breads are a fantastic way to enjoy delicious baked goods without the lengthy preparation and rising times associated with traditional yeast breads. 

For those following gluten-free and dairy-free diets, quick breads offer a world of flavorful possibilities. 

Whether you’re looking for a sweet treat to pair with your morning coffee or a savory loaf to complement dinner, there are countless options to satisfy your cravings.

In this article, we’ve compiled over 25 mouthwatering gluten-free and dairy-free quick bread recipes that are not only easy to make but also incredibly tasty. 

From classic banana bread to savory herb-infused loaves, these recipes are perfect for anyone seeking healthier alternatives without compromising on flavor. 

Each recipe is designed to be simple, using accessible ingredients that you can find in your pantry or local grocery store. 

So, whether you’re gluten-sensitive, lactose intolerant, or just looking to explore new dietary options, these quick breads are sure to delight your taste buds and nourish your body.

25+ Healthy Gluten-Free Dairy-Free Quick Bread Recipes to Enjoy

Incorporating gluten-free and dairy-free quick breads into your diet doesn’t have to be a challenge.

With this collection of 25+ recipes, you have the tools to create an array of delicious loaves that cater to various tastes and occasions.

From sweet breakfast breads to savory dinner companions, these quick breads can enhance your meals and satisfy your cravings without sacrificing health or dietary needs.

Experimenting with these recipes can open the door to new flavors and textures, allowing you to enjoy the simple pleasure of homemade bread.

So, gather your ingredients, preheat your oven, and get ready to indulge in the wholesome goodness of gluten-free and dairy-free quick breads that you can share with family and friends!

Banana Oatmeal Quick Bread

This Banana Oatmeal Quick Bread combines the natural sweetness of ripe bananas with wholesome oats, creating a moist and flavorful loaf. Perfect for breakfast or a snack, this quick bread is not only gluten-free and dairy-free but also high in fiber. It’s a fantastic way to use up overripe bananas and is sure to be a hit with the whole family.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 cup mashed ripe bananas (about 2 large bananas)
• 1/2 cup maple syrup or agave nectar
• 1/4 cup unsweetened applesauce
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a blender or food processor, blend the rolled oats until they reach a flour-like consistency.
3. In a large bowl, combine the oat flour, baking soda, cinnamon, and salt. Mix well.
4. In another bowl, whisk together the mashed bananas, maple syrup, applesauce, almond milk, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the nuts.
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. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Banana Oatmeal Quick Bread is not only a fantastic way to use up bananas but also a nutritious and satisfying treat. Its soft texture and subtle sweetness make it perfect for breakfast or a midday snack. Enjoy it plain, or spread a little almond butter on top for an extra dose of flavor. You can also customize this recipe by adding chocolate chips or dried fruit for an extra twist.

Zucchini Almond Quick Bread

Packed with moisture from fresh zucchini and the nutty flavor of almond flour, this Zucchini Almond Quick Bread is a delightful addition to your gluten-free and dairy-free repertoire. This bread is not only easy to make but also provides a delicious way to sneak in vegetables, making it a great option for kids and adults alike.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 cup grated zucchini (about 1 medium zucchini)
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (walnuts or pecans, optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the almond flour, gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat the eggs, then add honey or maple syrup, melted coconut oil, grated zucchini, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Zucchini Almond Quick Bread is a great way to enjoy the subtle flavors of zucchini in a sweet, comforting loaf. The almond flour adds a delightful nuttiness and moist texture that complements the zucchini beautifully. Perfect for breakfast, a snack, or even dessert, this bread can be enjoyed plain or with a spread of dairy-free cream cheese. Plus, it’s an excellent way to sneak some vegetables into your diet without anyone noticing!

Pumpkin Spice Quick Bread

Embrace the flavors of fall year-round with this Pumpkin Spice Quick Bread. With its warm spices and rich pumpkin flavor, this gluten-free and dairy-free loaf is perfect for breakfast or as a cozy treat with your favorite beverage. The recipe is simple, requiring minimal prep time, making it an ideal choice for busy days.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 3/4 cup canned pumpkin puree
• 1/2 cup maple syrup or agave nectar
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, mix together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
4. Gradually stir the dry ingredients into the wet ingredients until just combined. If desired, fold in the nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Pumpkin Spice Quick Bread is a delightful way to enjoy the warm flavors of pumpkin and spices, making it a perfect companion for chilly mornings or cozy afternoons. Its tender crumb and sweet aroma will fill your kitchen with comfort and cheer. Serve it warm, or toast slices for a delicious snack. This bread also freezes well, so you can enjoy a slice anytime you crave a taste of fall, no matter the season.

Lemon Blueberry Quick Bread

Bright and refreshing, this Lemon Blueberry Quick Bread is a delightful treat that combines zesty lemon with juicy blueberries. It’s perfect for breakfast, snacks, or even dessert. The vibrant flavors make it a favorite among both kids and adults, and the use of gluten-free flour ensures that it accommodates a variety of dietary needs without compromising taste.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon lemon zest (about 1 lemon)
• 1/2 cup maple syrup or agave nectar
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/2 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and lemon zest.
3. In a separate large bowl, combine the maple syrup, melted coconut oil, eggs, almond milk, and vanilla extract. Mix until well blended.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Lemon Blueberry Quick Bread is a refreshing and fruity addition to any meal. The zesty lemon pairs beautifully with the sweetness of the blueberries, creating a balance that is both delicious and satisfying. Whether served warm or at room temperature, this quick bread is perfect for breakfast alongside a cup of tea or as a light dessert. You can also drizzle a simple lemon glaze on top for an extra touch of sweetness. This recipe is versatile enough to enjoy year-round!

Carrot Ginger Quick Bread

A delightful fusion of flavors, this Carrot Ginger Quick Bread features the natural sweetness of carrots paired with the warm spice of ginger. It’s an excellent option for breakfast or as a healthy snack. Packed with nutrients and moisture, this quick bread is both comforting and nourishing, making it a perfect addition to your gluten-free, dairy-free recipe collection.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup grated carrots (about 2 medium carrots)
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, mix together the gluten-free flour, baking powder, baking soda, ground ginger, cinnamon, and salt.
3. In a large bowl, combine the grated carrots, maple syrup, melted coconut oil, eggs, almond milk, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Carrot Ginger Quick Bread is a warm and spiced delight, making it an excellent choice for breakfast or an afternoon treat. The natural sweetness of the carrots, combined with the zing of ginger, creates a unique flavor that is both comforting and satisfying. Serve it plain, or spread with dairy-free cream cheese for a more indulgent experience. This quick bread also stores well and can be frozen for later enjoyment, ensuring that you always have a healthy snack on hand.

Chocolate Chip Coconut Quick Bread

Indulge your sweet tooth with this Chocolate Chip Coconut Quick Bread, a rich and decadent treat that satisfies cravings without gluten or dairy. The combination of coconut and chocolate creates a tropical twist that makes every bite a delight. This quick bread is perfect for breakfast, dessert, or any time you need a sweet pick-me-up.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup shredded unsweetened coconut
• 1/2 cup dairy-free chocolate chips
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, coconut sugar, shredded coconut, and chocolate chips.
3. In a separate large bowl, mix the almond milk, melted coconut oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Chocolate Chip Coconut Quick Bread is a deliciously sweet treat that will satisfy any dessert lover. The combination of coconut and chocolate creates a rich flavor that’s perfect for any occasion. Enjoy it warm or at room temperature, and for an extra indulgence, top it with a dollop of dairy-free whipped cream. This quick bread is also a fantastic option for sharing with friends and family, as it is sure to be a crowd-pleaser. With its easy preparation and delightful flavors, this recipe will quickly become a staple in your gluten-free and dairy-free baking collection.

Cinnamon Apple Quick Bread

This Cinnamon Apple Quick Bread is a comforting blend of sweet apples and warm cinnamon, making it a delightful addition to your breakfast table or as a cozy afternoon snack. The bread is moist and flavorful, with chunks of tender apple throughout. It’s a wonderful way to enjoy the flavors of fall any time of year and is perfect for sharing with friends and family.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup applesauce (unsweetened)
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 cup diced apples (about 1 medium apple)
• Optional: 1/4 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, mix together the gluten-free flour, baking powder, baking soda, ground cinnamon, and salt.
3. In a large bowl, combine the coconut sugar, applesauce, melted coconut oil, eggs, almond milk, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the diced apples and nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Cinnamon Apple Quick Bread is a delightful way to celebrate the flavors of the season. The combination of sweet apples and warm cinnamon creates a comforting aroma that will fill your kitchen. Perfect for breakfast with a cup of coffee or as an after-school snack, this quick bread is sure to become a family favorite. Enjoy it plain or with a spread of almond butter for added protein. Its moist texture and rich flavor also make it an excellent choice for gifting or serving at gatherings.

Chocolate Banana Quick Bread

Rich, moist, and utterly delicious, this Chocolate Banana Quick Bread is a chocoholic’s dream come true. Combining the natural sweetness of ripe bananas with cocoa powder creates a decadent loaf that’s perfect for breakfast or dessert. This recipe is not only gluten-free and dairy-free but also incredibly easy to make, making it a go-to for any occasion.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut sugar or brown sugar
• 2 large ripe bananas, mashed
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
3. In a large bowl, mix the mashed bananas, coconut sugar, maple syrup, melted coconut oil, eggs, almond milk, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Chocolate Banana Quick Bread is a delightful treat that brings together the best of both worlds—chocolate and banana! It’s a great way to use up overripe bananas while satisfying your sweet tooth. Whether enjoyed fresh out of the oven or toasted with a little nut butter, this bread is sure to please everyone. It also freezes well, making it easy to prepare in advance for busy days. Indulge in a slice or two; you won’t regret it!

Savory Herb and Garlic Quick Bread

This Savory Herb and Garlic Quick Bread is a fantastic option for those who prefer a savory twist on traditional sweet quick breads. Bursting with aromatic herbs and garlic, this bread is perfect for serving alongside soups, salads, or as a base for sandwiches. It’s not only gluten-free and dairy-free, but it also elevates any meal with its flavorful profile.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon dried mixed herbs (like oregano, thyme, and rosemary)
• 1 teaspoon garlic powder
• 1/4 cup olive oil
• 2 large eggs
• 3/4 cup almond milk (or any plant-based milk)
• 1 teaspoon apple cider vinegar
• Optional: 1/4 cup chopped fresh herbs (like parsley or chives)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, mix together the gluten-free flour, baking powder, baking soda, salt, dried herbs, and garlic powder.
3. In a large bowl, whisk together the olive oil, eggs, almond milk, and apple cider vinegar until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using fresh herbs, fold them in at this stage.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Savory Herb and Garlic Quick Bread is a delicious addition to any meal. Its aromatic flavors complement a wide variety of dishes, from hearty soups to light salads. The ease of preparation makes it a practical choice for weeknight dinners or entertaining guests. Serve it warm, or let it cool and slice it for sandwiches. This versatile bread is sure to become a staple in your gluten-free and dairy-free cooking repertoire, bringing delightful flavors to your table with every bite.

Lemon Blueberry Quick Bread

This Lemon Blueberry Quick Bread is a refreshing and zesty treat that perfectly combines sweet blueberries with the bright flavor of lemon. The citrus adds a delightful brightness, making this bread an ideal choice for breakfast or as a light dessert. It’s also a wonderful way to celebrate summer’s bounty of fresh berries, and it’s sure to impress your family and friends with its vibrant flavor and beautiful color.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and lemon zest.
3. In a large bowl, mix the coconut sugar, melted coconut oil, eggs, almond milk, vanilla extract, and lemon juice until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Lemon Blueberry Quick Bread is a delightful burst of flavor that’s perfect for any time of the day. The combination of tart lemon and sweet blueberries creates a refreshing balance that makes each bite enjoyable. It’s a fantastic option for brunch gatherings or a simple afternoon snack with tea or coffee. This quick bread is also great for meal prep—just slice it and freeze for a quick treat whenever you crave something sweet. Enjoy it plain, or spread a little almond butter on top for an extra protein boost!

Spiced Carrot Quick Bread

The Spiced Carrot Quick Bread is a warm, flavorful loaf that brings together the natural sweetness of carrots and the aromatic spices of cinnamon and nutmeg. This bread is not only gluten-free and dairy-free, but it’s also a great way to sneak in some vegetables while satisfying your sweet tooth. Perfect for breakfast, snacks, or even as a dessert, this quick bread will warm your heart and home.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup coconut sugar or brown sugar
• 2 large eggs
• 1/2 cup applesauce (unsweetened)
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk (or any plant-based milk)
• 1 cup grated carrots (about 2 medium carrots)
• Optional: 1/4 cup chopped walnuts or pecans

Instructions:

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

This Spiced Carrot Quick Bread is a fantastic way to enjoy the warm, comforting flavors of carrot cake without the guilt. Its moist texture and delightful spices make it perfect for any occasion, from breakfast to dessert. The addition of carrots not only enhances the flavor but also adds moisture and nutrition, making it a wholesome choice for families. Slice it up and enjoy it plain or with a drizzle of maple syrup for an extra treat. This quick bread is sure to become a favorite in your baking repertoire!

Pumpkin Spice Quick Bread

Celebrate the flavors of fall with this Pumpkin Spice Quick Bread! Packed with pure pumpkin and warming spices, this bread is both comforting and delicious. It’s gluten-free and dairy-free, making it suitable for a variety of dietary needs. This quick bread is perfect for breakfast, an afternoon snack, or even as a festive dessert during the holiday season.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup coconut sugar or brown sugar
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• Optional: 1/4 cup raisins or walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large bowl, whisk together the coconut sugar, pumpkin puree, melted coconut oil, eggs, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the raisins or walnuts if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Pumpkin Spice Quick Bread is a delightful way to enjoy the quintessential flavors of autumn. The combination of spices and pumpkin creates a moist, flavorful loaf that is perfect for sharing with family and friends. Whether you enjoy it plain, with a spread of nut butter, or as a side to your favorite soup, this bread is versatile enough to suit any occasion. It also makes an excellent addition to your holiday baking list, and the aroma of this bread baking will fill your home with warmth and cheer. Enjoy every slice!

Chocolate Banana Quick Bread

Chocolate Banana Quick Bread is a rich, decadent treat that combines the natural sweetness of ripe bananas with rich cocoa powder. This easy-to-make bread is perfect for breakfast or dessert, satisfying your chocolate cravings without the guilt. It’s also a fantastic way to use up overripe bananas and makes a delightful addition to lunchboxes or as a snack on-the-go.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or brown sugar
• 2 large ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• Optional: 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, combine the coconut sugar, mashed bananas, melted coconut oil, eggs, almond milk, and vanilla extract, mixing until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the dairy-free chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Chocolate Banana Quick Bread is a delightful treat that satisfies any chocolate lover’s cravings while being gluten-free and dairy-free. The combination of bananas and chocolate creates a moist, tender bread that is perfect for breakfast or as a sweet afternoon snack. Serve it plain, or slather a little nut butter on top for an indulgent experience. This quick bread can also be frozen, making it a convenient option to have on hand for unexpected guests or a quick breakfast on busy mornings. Enjoy every chocolaty bite!

Apple Cinnamon Oat Quick Bread

This Apple Cinnamon Oat Quick Bread is a wholesome and delicious loaf that showcases the comforting flavors of apples and warm cinnamon. Made with gluten-free oats and applesauce, this quick bread is not only tasty but also nutritious. It’s a wonderful breakfast option or snack, providing a satisfying balance of sweetness and heartiness that makes it perfect for any time of day.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk (or any plant-based milk)
• 1 cup diced apples (about 1 large apple)
• Optional: 1/4 cup chopped nuts (walnuts or pecans)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a blender or food processor, blend the gluten-free oats until they resemble a fine flour. In a medium bowl, combine the oat flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together the coconut sugar, applesauce, eggs, melted coconut oil, and almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the diced apples and nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Apple Cinnamon Oat Quick Bread is a delightful way to enjoy the flavors of autumn any time of the year. The combination of apples and cinnamon creates a comforting aroma while baking that fills your kitchen with warmth. It’s perfect for breakfast or as a snack, and it pairs beautifully with a cup of tea or coffee. The oats add a hearty texture, making it satisfying enough to keep you full. Plus, it’s a great way to incorporate more fruit into your diet! This quick bread can be stored in an airtight container or frozen for later enjoyment.

Savory Herb and Garlic Quick Bread

Savory Herb and Garlic Quick Bread is a deliciously flavorful option that stands out from the typical sweet quick breads. Packed with aromatic herbs and garlic, this gluten-free and dairy-free bread is perfect as an accompaniment to soups, salads, or your favorite pasta dishes. It’s an easy and impressive recipe that will elevate any meal with its delightful taste.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup olive oil
• 2 large eggs
• Optional: 1/4 cup chopped fresh herbs (such as parsley or chives)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, oregano, basil, garlic powder, and onion powder.
3. In a large bowl, mix the almond milk, olive oil, and eggs until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chopped fresh herbs.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Savory Herb and Garlic Quick Bread is a fantastic addition to any meal. Its aromatic flavors make it a versatile bread that pairs well with a variety of dishes, from hearty soups to fresh salads. The quick preparation and baking time make it easy to whip up as an accompaniment for dinner or to serve as a tasty snack. Enjoy it warm with a drizzle of olive oil or a spread of dairy-free butter. This bread also makes great toast, perfect for a savory breakfast option. You can even slice and freeze it for a quick side whenever you need it. Enjoy the delightful flavors and the warm, homemade touch this bread brings to your table!

Note: More recipes are coming soon!