31+ Irresistible Gluten Free Dairy Free Sweet Bread Recipes You Need to Try

If you’re on a gluten-free and dairy-free diet but still crave delicious, moist, and flavorful sweet breads, you’re in for a treat!

Whether you love banana bread, pumpkin spice loaves, or classic cinnamon swirl, this collection of 31+ gluten-free and dairy-free sweet bread recipes has something for everyone.

These recipes are perfect for breakfast, a snack, or even dessert—without compromising on taste or texture. Plus, they’re made with wholesome ingredients that make indulging a little healthier.

Let’s dive into these incredible recipes that will have your kitchen smelling amazing!

31+ Irresistible Gluten Free Dairy Free Sweet Bread Recipes You Need to Try

Who says gluten-free and dairy-free baking has to be complicated or bland?

With these 31+ delicious sweet bread recipes, you’ll never miss out on indulgent flavors and comforting textures.

Whether you prefer fruity, nutty, or spiced loaves, there’s something here to satisfy every craving.

So grab your favorite ingredients, preheat the oven, and enjoy baking (and eating) your way through these delightful treats!

Which recipe are you excited to try first?

Let us know in the comments!

Banana Almond Flour Bread

This banana almond flour bread is naturally sweet, moist, and packed with flavor. Made with ripe bananas and almond flour, it’s a perfect gluten-free and dairy-free treat for breakfast or a midday snack. The addition of cinnamon and vanilla enhances the natural sweetness, while eggs provide structure and moisture. This bread is easy to make, requiring just a handful of wholesome ingredients, and is perfect for those looking for a healthy alternative to traditional banana bread.

Ingredients:

• 3 ripe bananas, mashed
• 3 large eggs
• ¼ cup maple syrup or honey
• 1 teaspoon vanilla extract
• 2 ½ cups almond flour
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add eggs, maple syrup, and vanilla extract, and whisk until well combined.
3. In a separate bowl, mix almond flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and spread evenly.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool for 10-15 minutes before slicing.

This banana almond flour bread is a fantastic way to enjoy a naturally sweet, nutrient-rich snack without gluten or dairy. It pairs well with a drizzle of nut butter or a cup of tea, making it a comforting and satisfying choice any time of day.

Coconut Cassava Sweet Bread

This coconut cassava sweet bread is a tropical-inspired delight that combines the mild sweetness of coconut with the slightly chewy texture of cassava flour. It’s gluten-free, dairy-free, and rich in fiber, making it a great option for a wholesome treat. The natural sweetness comes from coconut sugar and shredded coconut, while coconut milk adds a creamy richness without dairy.

Ingredients:

• 1 ½ cups cassava flour
• ½ cup coconut sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsweetened shredded coconut
• 3 eggs
• ¾ cup full-fat canned coconut milk
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a mixing bowl, combine cassava flour, coconut sugar, baking powder, baking soda, salt, and shredded coconut.
3. In a separate bowl, whisk together eggs, coconut milk, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well 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 the bread to cool before slicing.

This coconut cassava sweet bread has a beautifully soft texture and a light sweetness that makes it perfect for breakfast or as an afternoon snack. It pairs wonderfully with a spread of almond butter or a drizzle of honey for extra indulgence.

Pumpkin Spice Oat Bread

This warm and comforting pumpkin spice oat bread is the perfect fall-inspired treat, but it’s delicious enough to enjoy year-round. Made with gluten-free oat flour and naturally sweetened with maple syrup, this dairy-free bread is moist, flavorful, and packed with cozy spices like cinnamon and nutmeg. It’s a great way to use up canned pumpkin and create a nourishing, satisfying snack.

Ingredients:

• 2 cups gluten-free oat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ¾ cup canned pumpkin puree
• 2 eggs
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together oat flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and spread evenly.
6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool completely before slicing.

This pumpkin spice oat bread is packed with cozy flavors and wholesome ingredients, making it a wonderful option for a nutritious breakfast or snack. Serve it warm with a spread of dairy-free butter or a drizzle of maple syrup for an extra treat.

Zucchini Walnut Bread

This zucchini walnut bread is moist, naturally sweetened, and packed with wholesome ingredients. The shredded zucchini adds incredible moisture without overpowering the flavor, while walnuts provide a pleasant crunch. Sweetened with maple syrup and spiced with cinnamon, this gluten-free and dairy-free bread is perfect for a nutritious breakfast or a satisfying snack.

Ingredients:

• 2 cups almond flour
• ½ cup tapioca flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 eggs
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (excess moisture squeezed out)
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, whisk together almond flour, tapioca flour, baking soda, cinnamon, and salt.
3. In another bowl, whisk eggs, maple syrup, coconut oil, and vanilla extract.
4. Fold in the shredded zucchini and gradually mix in the dry ingredients. Stir until well combined.
5. Gently fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool before slicing.

This zucchini walnut bread is a great way to add extra veggies into your diet while enjoying a deliciously soft and naturally sweet treat. The combination of spices, nuts, and zucchini makes it a well-rounded and satisfying bread.

Chocolate Chip Chickpea Bread

This chocolate chip chickpea bread is a protein-packed, fiber-rich, and naturally sweetened treat. Using chickpea flour keeps it gluten-free while lending a subtle nuttiness that pairs perfectly with dairy-free chocolate chips. This bread is soft, fluffy, and perfect for a healthy dessert or an energy-boosting snack.

Ingredients:

• 1 ½ cups chickpea flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line with parchment paper.
2. In a bowl, whisk together chickpea flour, baking soda, and salt.
3. In another bowl, whisk eggs, coconut sugar, coconut oil, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Fold in dairy-free chocolate chips.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Let cool before slicing.

This chocolate chip chickpea bread is an easy, protein-rich option that doesn’t compromise on flavor. It’s a satisfying and lightly sweetened bread that pairs well with coffee or a glass of almond milk.

Carrot Ginger Loaf

This carrot ginger loaf is a warmly spiced, naturally sweet bread that’s packed with grated carrots, a hint of fresh ginger, and a touch of maple syrup. The combination of almond and coconut flour creates a light yet moist texture, making it a wonderful gluten-free and dairy-free option for breakfast or tea time.

Ingredients:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 3 eggs
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup grated carrots

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix almond flour, coconut flour, baking soda, cinnamon, ginger, and salt.
3. In another bowl, whisk eggs, maple syrup, coconut oil, and vanilla extract.
4. Stir in the grated carrots.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Pour into the loaf pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
7. Let cool before slicing.

This carrot ginger loaf is lightly spiced, naturally sweet, and loaded with good-for-you ingredients. It’s perfect for a comforting and nourishing treat with a cup of tea.

Lemon Poppy Seed Loaf

Bright and refreshing, this lemon poppy seed loaf is bursting with citrus flavor and a delicate crunch from poppy seeds. It’s naturally sweetened, soft, and light, making it a great gluten-free and dairy-free alternative to traditional lemon bread. The zesty lemon pairs beautifully with the slight nuttiness of almond flour for a refreshing treat.

Ingredients:

• 2 cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon poppy seeds

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix almond flour, coconut flour, baking soda, salt, and poppy seeds.
3. In another bowl, whisk eggs, maple syrup, coconut oil, lemon zest, lemon juice, and vanilla extract.
4. Gradually combine dry and wet ingredients, stirring until smooth.
5. Pour into the prepared loaf pan and bake for 40-45 minutes.
6. Allow to cool before slicing.

This lemon poppy seed loaf is the perfect balance of sweet and tangy, with a tender crumb and a fragrant citrusy aroma. It makes a delightful breakfast, snack, or light dessert.

Blueberry Coconut Bread

This blueberry coconut bread is naturally sweet, incredibly moist, and bursting with juicy blueberries. Made with coconut flour and shredded coconut, it has a light texture while remaining dairy-free and gluten-free. Perfect for a refreshing summer treat or a cozy morning snack.

Ingredients:

• 1 cup coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• ½ cup coconut milk
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ¾ cup fresh blueberries
• ¼ cup unsweetened shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix coconut flour, baking soda, and salt.
3. In another bowl, whisk eggs, coconut milk, maple syrup, coconut oil, and vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients.
5. Gently fold in blueberries and shredded coconut.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes or until golden brown and a toothpick inserted comes out clean.
8. Allow to cool before slicing.

This blueberry coconut bread is light, flavorful, and naturally sweetened. The combination of juicy blueberries and coconut makes it an irresistible, wholesome treat.

Apple Cinnamon Bread

This apple cinnamon bread is packed with warm spices, chunks of fresh apple, and a hint of maple syrup for natural sweetness. The combination of almond and coconut flour ensures a soft and moist texture while keeping it gluten-free and dairy-free.

Ingredients:

• 2 cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 eggs
• ½ cup applesauce
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup chopped apple

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix almond flour, coconut flour, baking soda, cinnamon, and salt.
3. In another bowl, whisk eggs, applesauce, maple syrup, coconut oil, and vanilla extract.
4. Gradually add dry ingredients to wet, stirring until combined.
5. Fold in chopped apples.
6. Pour into a loaf pan and bake for 45-50 minutes.
7. Let cool before slicing.

This apple cinnamon bread is comforting, moist, and filled with warm spices. It’s perfect for a cozy breakfast or an afternoon snack.

Maple Pecan Sweet Bread

This maple pecan sweet bread is a perfect blend of rich maple flavor and crunchy pecans, making it an irresistible treat. Naturally sweetened with maple syrup and made with almond flour, this gluten-free and dairy-free bread has a soft, moist texture and is ideal for a cozy breakfast or afternoon snack.

Ingredients:

• 2 cups almond flour
• ½ cup tapioca flour
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 eggs
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ¾ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a mixing bowl, combine almond flour, tapioca flour, baking soda, cinnamon, and salt.
3. In another bowl, whisk together eggs, maple syrup, coconut oil, and vanilla extract.
4. Gradually fold the dry ingredients into the wet ingredients until well combined.
5. Stir in chopped pecans.
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. Let cool before slicing.

This maple pecan sweet bread is naturally rich in flavor, with a slightly nutty crunch from the pecans. It pairs wonderfully with a warm cup of tea or a drizzle of extra maple syrup for a decadent touch.

Vanilla Chai Spice Bread

This vanilla chai spice bread is filled with warming spices like cinnamon, cardamom, and ginger, making it an aromatic and flavorful treat. Gluten-free and dairy-free, it has a moist texture and a naturally sweet taste from coconut sugar and vanilla.

Ingredients:

• 2 cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon cardamom
• ½ teaspoon ginger
• ¼ teaspoon salt
• 3 eggs
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix almond flour, coconut flour, baking soda, cinnamon, cardamom, ginger, and salt.
3. In another bowl, whisk eggs, coconut sugar, coconut oil, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Pour batter into the loaf pan and smooth the top.
6. Bake for 40-45 minutes or until golden brown.
7. Allow to cool before slicing.

This vanilla chai spice bread is perfect for cozy mornings or as an afternoon pick-me-up. The blend of spices gives it a rich depth of flavor, making it a comforting yet healthy indulgence.

Honey Almond Bread

Lightly sweet and nutty, this honey almond bread is naturally gluten-free and dairy-free, using almond flour as a base. The addition of honey gives it a touch of natural sweetness, while eggs provide a fluffy texture. It’s a simple yet satisfying loaf that pairs beautifully with fruit preserves or nut butter.

Ingredients:

• 2 ½ cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• ¼ cup honey
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix almond flour, baking soda, and salt.
3. In another bowl, whisk eggs, honey, coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 35-40 minutes or until golden brown.
7. Let cool before slicing.

This honey almond bread is subtly sweet, light, and delicious. It’s perfect for a nutritious breakfast or snack, and it pairs wonderfully with a cup of tea or coffee.

Orange Cranberry Loaf

This orange cranberry loaf is a bright and tangy gluten-free and dairy-free bread that balances citrusy sweetness with tart cranberries. Made with almond and coconut flour, it has a moist and soft texture, perfect for breakfast or dessert.

Ingredients:

• 2 cups almond flour
• ½ cup coconut flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• ½ cup orange juice
• 1 tablespoon orange zest
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• ¾ cup fresh or dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk eggs, orange juice, orange zest, maple syrup, and coconut oil.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in cranberries.
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 to cool before slicing.

This orange cranberry loaf is refreshing and full of flavor, with a lovely balance of sweetness and tartness. It’s an excellent choice for a festive treat or a morning pick-me-up.

Mocha Coconut Bread

This mocha coconut bread is a rich, chocolatey treat infused with coffee flavor. Made with coconut flour and cocoa powder, it’s a naturally gluten-free and dairy-free bread that’s perfect for chocolate lovers. The slight bitterness of coffee enhances the deep chocolate flavor, making it a perfect indulgence without refined sugars.

Ingredients:

• 1 cup coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup cocoa powder
• ½ teaspoon cinnamon
• 3 eggs
• ½ cup brewed coffee (cooled)
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan with coconut oil.
2. In a bowl, mix coconut flour, baking soda, salt, cocoa powder, and cinnamon.
3. In another bowl, whisk eggs, brewed coffee, maple syrup, coconut oil, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, stirring until well combined.
5. Pour the batter into the loaf pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool before slicing.

This mocha coconut bread is deeply satisfying, combining chocolate and coffee flavors for a perfect morning or afternoon treat. Enjoy it with a dairy-free latte or as an energizing snack.

Raspberry Almond Bread

This raspberry almond bread is light, fruity, and subtly nutty, thanks to the combination of fresh raspberries and almond flour. Naturally sweetened with honey and flavored with vanilla, it’s a delicious and nutritious gluten-free and dairy-free treat.

Ingredients:

• 2 cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• ¼ cup honey
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ¾ cup fresh raspberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix almond flour, baking soda, and salt.
3. In another bowl, whisk eggs, honey, coconut oil, and vanilla extract.
4. Gently fold in the raspberries.
5. Pour batter into the prepared loaf pan and smooth the top.
6. Bake for 35-40 minutes or until golden brown.
7. Let cool before slicing.

This raspberry almond bread is the perfect blend of fruity and nutty flavors, making it a delightful breakfast or snack option. Serve it warm with almond butter or a drizzle of extra honey for an added touch of sweetness.

Note: More recipes are coming soon