27+ Easy Gluten-Free Vegan Bread Recipes for Every Meal

Whether you’re following a gluten-free diet or embracing a plant-based lifestyle, finding the perfect bread recipe can often feel like a challenge.

But fear not!

We’ve gathered 27+ gluten-free vegan bread recipes that will make you forget all about store-bought loaves.

From soft and fluffy to hearty and crusty, these recipes will suit any occasion, whether you’re making breakfast toast, a sandwich for lunch, or a warm loaf to share with friends at dinner.

In this article, we’ll take you through a variety of bread recipes that are not only gluten-free and vegan but also full of flavor and easy to bake at home.

So grab your ingredients and get ready to experience the magic of freshly baked bread!

27+ Easy Gluten-Free Vegan Bread Recipes for Every Meal

With these 27+ gluten-free vegan bread recipes, you no longer have to compromise on taste or texture.

Whether you’re new to gluten-free baking or a seasoned pro, these recipes provide simple yet delicious options for every meal.

Say goodbye to dense, flavorless bread, and say hello to fluffy, flavorful loaves that everyone can enjoy, no matter their dietary preferences.

Gluten-Free Vegan Banana Bread

This banana bread is soft, moist, and infused with the sweet flavor of ripe bananas. The recipe uses oat flour and almond flour to create a tender crumb, while flaxseeds provide an egg substitute for binding. Perfect for breakfast or a snack, this vegan and gluten-free banana bread will become a staple in your kitchen.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup oat flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup maple syrup or agave nectar
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• Optional: 1/2 cup chopped walnuts or chocolate chips

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed and water, stirring well. Let it sit for about 5 minutes to thicken.
3. In a large bowl, mash the bananas until smooth. Add the maple syrup, melted coconut oil, vanilla extract, and flax egg. Mix well.
4. In another bowl, whisk together the oat flour, almond flour, baking soda, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet ingredients, stirring until fully combined.
6. If using, fold in walnuts or chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.

This banana bread is a delicious and healthy treat that will satisfy your cravings for something sweet while being completely plant-based and gluten-free. The combination of oat and almond flour provides a satisfying texture, and the natural sweetness of ripe bananas means you can use less added sugar. It’s perfect for breakfast, as a snack, or even as a dessert, making it a versatile recipe for any occasion. Store leftovers in an airtight container for up to 3 days or freeze slices for later use.

Gluten-Free Vegan Zucchini Bread

This zucchini bread is a fantastic way to incorporate vegetables into a sweet, moist loaf. Packed with zucchini, cinnamon, and nutmeg, this bread is both flavorful and wholesome. The combination of coconut flour and brown rice flour ensures that it holds together beautifully, making it a perfect gluten-free option for anyone craving a sweet treat.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 cup coconut flour
• 1/2 cup brown rice flour
• 1/4 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)

Directions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. Squeeze out excess moisture from the grated zucchini by pressing it in a clean kitchen towel or cheesecloth.
4. In a large bowl, mix together the maple syrup, applesauce, melted coconut oil, vanilla extract, and flax egg.
5. In another bowl, whisk together the coconut flour, brown rice flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
6. Fold the dry ingredients into the wet ingredients, mixing until fully combined. Stir in the grated zucchini.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini bread is an excellent way to use up any extra zucchini you have while creating a moist, flavorful loaf that everyone will love. The coconut flour adds a subtle sweetness, while the zucchini keeps the bread light and moist. The combination of cinnamon and nutmeg adds a warm, comforting flavor that is perfect for any time of year. Store leftovers in an airtight container, and it will stay fresh for 3–4 days.

Gluten-Free Vegan Pumpkin Spice Bread

Nothing says fall like pumpkin spice, and this vegan and gluten-free pumpkin spice bread brings all the cozy flavors of autumn into a single loaf. Using pumpkin puree and a blend of gluten-free flours, this bread is soft, fluffy, and aromatic, with just the right amount of sweetness. It’s a perfect companion to a warm cup of tea or coffee on a chilly day.

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed and water and let it sit for about 5 minutes.
3. In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and flax egg until smooth.
4. In another bowl, combine the gluten-free all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
5. Gradually fold the dry ingredients into the wet ingredients until fully incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This pumpkin spice bread is the essence of fall, delivering rich flavors and a tender, spongy texture. The blend of spices adds a warm, comforting aroma, making it the perfect treat for autumn days. It’s also naturally sweetened with maple syrup and includes pumpkin puree, which adds moisture and nutrients to the bread. Enjoy it fresh out of the oven, or toast a slice the next day for an extra special treat. It’s best stored in an airtight container for up to 4 days, or you can freeze it for longer storage.

Gluten-Free Vegan Cinnamon Raisin Bread

This cinnamon raisin bread is the perfect balance of sweet and spice. With a soft, tender crumb and swirls of cinnamon and raisins, it’s a wonderful treat for breakfast or a snack. Using a mix of gluten-free flours and a touch of maple syrup for sweetness, this bread is both flavorful and satisfying, while being entirely plant-based and gluten-free.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup maple syrup
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1/2 cup raisins
• 1 tsp vanilla extract
• 1/4 cup water (if needed to adjust consistency)

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, mix the gluten-free flour, almond flour, cinnamon, salt, baking powder, and baking soda.
4. In another bowl, whisk together the maple syrup, applesauce, melted coconut oil, flax egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until combined. If the dough is too thick, add a little water to reach a batter-like consistency.
6. Gently fold in the raisins.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

This cinnamon raisin bread offers a delightful combination of warmth from the cinnamon and bursts of sweetness from the raisins. It’s perfect for breakfast when toasted with a little almond butter or enjoyed with a cup of tea. The raisins bring natural sweetness, so there’s no need for excessive sugar. Store leftovers in an airtight container for up to 4 days.

Gluten-Free Vegan Almond Joy Bread

Inspired by the flavors of an Almond Joy candy bar, this bread is a delicious combination of coconut, almond, and chocolate. The gluten-free bread is tender and slightly sweet, making it a perfect dessert or indulgent snack. It’s an easy recipe that satisfies those chocolate cravings while staying entirely vegan and gluten-free.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup coconut milk (or other plant-based milk)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1/4 cup chopped dark chocolate (dairy-free)
• 1/4 cup whole almonds, chopped
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, mix the gluten-free flour, shredded coconut, almond flour, salt, baking powder, and baking soda.
4. In another bowl, whisk together the maple syrup, melted coconut oil, coconut milk, flax egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until combined.
6. Gently fold in the chopped dark chocolate and almonds.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool for 10 minutes before transferring to a wire rack to cool completely.

This Almond Joy bread is a decadent treat that combines the flavors of chocolate, coconut, and almonds in every bite. It’s the perfect way to satisfy your sweet tooth in a healthy, plant-based way. It also makes an excellent gift for anyone who loves chocolate or coconut. Enjoy it fresh, or toast a slice for an extra touch of crunch. It will stay fresh for 3–4 days in an airtight container.

Gluten-Free Vegan Lemon Poppy Seed Bread

This bright and zesty lemon poppy seed bread is the perfect springtime treat. The tangy lemon flavor is balanced by the slight crunch of the poppy seeds, creating a light and airy texture that’s just right for an afternoon snack or breakfast. The gluten-free flours make it light, while the flax egg provides the perfect structure for this delicate loaf.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or other plant-based milk)
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to thicken.
3. In a large bowl, combine the gluten-free flour, almond flour, poppy seeds, baking powder, baking soda, and salt.
4. In another bowl, whisk together the maple syrup, melted coconut oil, almond milk, lemon juice, lemon zest, flax egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This lemon poppy seed bread is refreshing and light, with the perfect balance of citrusy brightness and subtle crunch from the poppy seeds. It’s a great choice for those looking for something fresh and tangy without compromising on flavor. Ideal for a spring brunch or as a snack with a cup of tea, this bread can be stored for up to 4 days in an airtight container.

Gluten-Free Vegan Carrot Cake Bread

This carrot cake bread is the perfect combination of sweetness and spice, with shredded carrots adding moisture and texture to the loaf. Infused with cinnamon, nutmeg, and ginger, it’s reminiscent of a classic carrot cake but in a convenient bread form. Gluten-free and vegan, this bread makes for a satisfying treat or a wholesome snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 cup shredded carrots
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened applesauce
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, mix the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
4. In another bowl, whisk together the maple syrup, melted coconut oil, applesauce, flax egg, and vanilla extract.
5. Stir in the shredded carrots and walnuts (if using) into the wet ingredients.
6. Fold the wet ingredients into the dry ingredients and mix until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This carrot cake bread is a healthier, lighter version of the classic carrot cake, with the same warm spices and moist texture that make it so comforting. The carrots provide natural sweetness and moisture, and the optional walnuts add a satisfying crunch. It’s perfect for any occasion, and it stores well for up to 4 days in an airtight container.

Gluten-Free Vegan Sweet Potato Bread

Sweet potato adds a natural sweetness and moisture to this delicious, hearty bread. The combination of warm spices like cinnamon and nutmeg pairs perfectly with the earthy flavor of the sweet potato, making this loaf a comforting treat. It’s perfect for breakfast or an afternoon snack and is both vegan and gluten-free.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup mashed sweet potato (cooked and pureed)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or other plant-based milk)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, mix the gluten-free flour, almond flour, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, whisk together the mashed sweet potato, maple syrup, melted coconut oil, almond milk, flax egg, and vanilla extract.
5. Stir the wet ingredients into the dry ingredients until just combined.
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 the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sweet potato bread is a flavorful, naturally sweet loaf that is perfect for any time of day. The sweet potato adds not only flavor but also a wonderful moisture that keeps the bread tender. It’s an ideal choice for a healthy snack or dessert. Store it in an airtight container for up to 4 days.

Gluten-Free Vegan Apple Cinnamon Bread

This apple cinnamon bread combines the warmth of cinnamon with the natural sweetness of apples. The texture is moist and tender, and the apples keep the loaf soft while adding a lovely burst of flavor. It’s the perfect autumn treat, but it can be enjoyed year-round, and it’s a delightful vegan and gluten-free option.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2 medium apples, peeled and grated
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup melted coconut oil
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, whisk together the gluten-free flour, almond flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
4. In another bowl, mix the grated apples, maple syrup, applesauce, melted coconut oil, flax egg, and vanilla extract.
5. Stir the wet ingredients into the dry ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

This apple cinnamon bread is the perfect balance of sweet and spicy. The fresh apples infuse the bread with moisture and natural sweetness, while the cinnamon adds a cozy touch. It’s great for breakfast, as a snack, or even as a light dessert. Enjoy it on its own or with a dollop of vegan butter. It stores well for 3–4 days in an airtight container.

Gluten-Free Vegan Chocolate Chip Bread

This decadent chocolate chip bread is a chocolate lover’s dream, with rich dairy-free chocolate chips and a soft, moist texture. It’s the perfect balance of sweetness and indulgence, all while being vegan and gluten-free. This bread can be enjoyed for breakfast, dessert, or as a sweet snack throughout the day.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or other plant-based milk)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips

Directions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
4. In another bowl, combine the maple syrup, melted coconut oil, almond milk, flax egg, and vanilla extract.
5. Stir the wet ingredients into the dry ingredients until just combined.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

This chocolate chip bread is a rich and satisfying treat that will please anyone with a sweet tooth. The chocolate chips melt into the bread, creating pockets of creamy chocolate throughout the loaf. It’s perfect as a dessert or snack, and it can be stored in an airtight container for 3–4 days.

gluten-Free Vegan Cherry Almond Bread

This cherry almond bread is a delightful combination of tart cherries and crunchy almonds, offering a burst of flavor in every bite. The gluten-free flours provide a light and airy texture, while the cherries keep the bread moist and add natural sweetness. It’s a lovely dessert or snack that’s both vegan and gluten-free.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or other plant-based milk)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp vanilla extract
• 1/2 cup dried cherries, chopped
• 1/4 cup sliced almonds

Directions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, mix the gluten-free flour, almond flour, baking powder, and salt.
4. In another bowl, whisk together the maple syrup, melted coconut oil, almond milk, flax egg, and vanilla extract.
5. Stir the wet ingredients into the dry ingredients and mix until just combined.
6. Gently fold in the chopped cherries and sliced almonds.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

This cherry almond bread is bursting with fruity and nutty flavors. The tart cherries contrast perfectly with the crunchy almonds, making each bite exciting and flavorful. It’s a great choice for breakfast, as a snack, or even as a dessert. It will stay fresh for up to 3–4 days when stored in an airtight container.

Gluten-Free Vegan Coconut Lime Bread

This tropical coconut lime bread is a refreshing and unique twist on classic bread. The coconut adds richness and texture, while the lime juice and zest give it a vibrant citrus flavor. It’s the perfect bread to bring a little sunshine into your day, and it’s completely gluten-free and vegan.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup coconut milk (or other plant-based milk)
• 2 tbsp fresh lime juice
• Zest of 2 limes
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, whisk together the gluten-free flour, shredded coconut, baking powder, baking soda, and salt.
4. In another bowl, mix the maple syrup, melted coconut oil, coconut milk, lime juice, lime zest, and flax egg.
5. Stir the wet ingredients into the dry ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut lime bread offers a tropical escape with every bite. The combination of coconut and lime is refreshingly bright and perfect for a summer snack or dessert. It’s light, moist, and a great option for those who want something a little different. Store it in an airtight container for up to 4 days.

Gluten-Free Vegan Pear and Gingerbread Bread

This pear and gingerbread bread combines the sweetness of pears with the bold flavors of ginger, cinnamon, and molasses. The bread has a dense, moist texture that’s perfect for those who love spiced desserts. It’s a delicious, seasonal treat that’s naturally sweetened and gluten-free.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup molasses
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or other plant-based milk)
• 2 pears, peeled and grated
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, mix the gluten-free flour, almond flour, baking soda, cinnamon, ginger, nutmeg, and salt.
4. In another bowl, whisk together the molasses, maple syrup, melted coconut oil, almond milk, flax egg, and grated pears.
5. Stir the wet ingredients into the dry ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

This pear and gingerbread bread is a cozy, spiced loaf perfect for fall or winter. The natural sweetness of the pears and molasses combined with the warming spices creates a comforting treat. It’s perfect as a dessert or snack and will keep well for 3–4 days when stored in an airtight container.

Gluten-Free Vegan Banana Nut Bread

This banana nut bread is a classic, with a gluten-free and vegan twist. Ripe bananas give the bread its sweetness and moisture, while walnuts add a satisfying crunch. Perfect for breakfast, an afternoon snack, or even a quick dessert, this bread is both easy to make and incredibly satisfying.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 3 ripe bananas, mashed
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/2 cup almond milk (or other plant-based milk)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, mix the gluten-free flour, almond flour, baking powder, baking soda, salt, and cinnamon.
4. In another bowl, combine the mashed bananas, maple syrup, melted coconut oil, almond milk, flax egg, and vanilla extract.
5. Stir the wet ingredients into the dry ingredients and mix until just combined.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool for 10 minutes before transferring it to a wire rack to cool completely.

This banana nut bread is perfectly sweet and moist with the added crunch of walnuts. It makes a great breakfast or snack and is full of healthy fats and fiber. Keep it fresh by storing it in an airtight container for up to 4 days.

Gluten-Free Vegan Pumpkin Spice Bread

Fall flavors come alive in this pumpkin spice bread. Rich, moist, and full of comforting spices like cinnamon, nutmeg, and ginger, this bread is perfect for the cooler months. The pumpkin puree adds moisture, and the hint of maple syrup brings just the right amount of sweetness, making this bread an autumn favorite.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or other plant-based milk)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, whisk together the gluten-free flour, almond flour, baking soda, cinnamon, nutmeg, ginger, and salt.
4. In another bowl, combine the pumpkin puree, maple syrup, melted coconut oil, almond milk, flax egg, and vanilla extract.
5. Stir the wet ingredients into the dry ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This pumpkin spice bread is a cozy, comforting treat with the perfect blend of autumn spices and the richness of pumpkin. It’s great for enjoying with a cup of tea or coffee, and it keeps well for up to 4 days in an airtight container.

Gluten-Free Vegan Zucchini Bread

This zucchini bread is a delightful way to use up fresh zucchini. It’s moist and tender, with a hint of cinnamon, and the grated zucchini adds both flavor and moisture without overpowering the bread. A great way to sneak in some veggies while enjoying a sweet, homemade treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or other plant-based milk)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and cinnamon.
4. In another bowl, combine the grated zucchini, maple syrup, melted coconut oil, almond milk, flax egg, and vanilla extract.
5. Stir the wet ingredients into the dry ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This zucchini bread is a perfect balance of moistness and sweetness. The zucchini helps create a tender loaf, while the cinnamon adds warmth. It’s a great option for breakfast or as a snack, and it stores well for 3-4 days in an airtight container.

Gluten-Free Vegan Pear Almond Bread

This pear almond bread is a delightful combination of soft, sweet pears and the richness of almonds. It’s a perfect loaf for those who enjoy light, fruity flavors with a hint of nuttiness. The pear adds moisture to the bread, and the almond flour gives it a delicate texture that’s naturally gluten-free and vegan.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 2 ripe pears, peeled and grated
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/2 cup almond milk (or other plant-based milk)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp vanilla extract
• 1/4 cup sliced almonds (for topping)

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, mix the gluten-free flour, almond flour, baking powder, baking soda, salt, and cinnamon.
4. In another bowl, combine the grated pears, maple syrup, melted coconut oil, almond milk, flax egg, and vanilla extract.
5. Stir the wet ingredients into the dry ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Top with sliced almonds.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This pear almond bread is a fragrant, light, and refreshing treat. The combination of sweet pear and nutty almonds offers a lovely contrast in both texture and flavor. It’s perfect for a cozy morning or as an afternoon snack, and it keeps well for 3-4 days when stored in an airtight container.

Gluten-Free Vegan Chia Seed Bread

Chia seeds are a great source of omega-3 fatty acids, fiber, and protein. This chia seed bread is simple but nutritious, with a light and airy texture. It’s naturally sweetened and full of flavor, making it the perfect gluten-free and vegan bread for a healthy snack or breakfast.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup chia seeds
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or other plant-based milk)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
3. In a large bowl, mix the gluten-free flour, almond flour, baking powder, baking soda, salt, and chia seeds.
4. In another bowl, combine the maple syrup, melted coconut oil, almond milk, flax egg, and vanilla extract.
5. Stir the wet ingredients into the dry ingredients and mix until just combined.Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This chia seed bread is simple, nutritious, and perfect for those looking for a healthier bread option. It’s lightly sweetened, easy to make, and full of healthy fats and fiber. It can be stored in an airtight container for up to 4 days.

Note: More recipes are coming soon