25+ Delectable Sorghum Flour Quick Bread Recipes to Try Today

In recent years, the popularity of gluten-free baking has surged, and one ingredient that stands out for its versatility and nutritional benefits is sorghum flour.

Made from the whole grain of the sorghum plant, this gluten-free flour is rich in protein, fiber, and essential nutrients, making it a fantastic choice for health-conscious bakers.

Quick breads, which require no yeast or lengthy rising times, are perfect for busy lifestyles and offer endless flavor combinations.

In this article, we present over 25 delicious sorghum flour quick bread recipes that will not only satisfy your cravings but also add a healthy twist to your baking repertoire.

Whether you’re in the mood for sweet, savory, or seasonal flavors, these recipes are designed to be easy to follow, allowing you to whip up delightful loaves in no time.

Join us as we explore the world of sorghum flour quick breads and discover the joy of gluten-free baking!

25+ Delectable Sorghum Flour Quick Bread Recipes to Try Today

Sorghum flour is a fantastic addition to your gluten-free baking toolkit, offering a delightful flavor and texture that enhances any quick bread recipe.

With over 25 recipes to choose from, you can explore a variety of options that cater to your taste preferences and dietary needs.

Whether you opt for a classic banana bread, a savory zucchini loaf, or a festive pumpkin spice treat, these quick breads are sure to become staples in your kitchen.

Not only are they easy to make, but they also provide a wholesome and satisfying way to enjoy baked goods without gluten.

So, gather your ingredients and start baking—your taste buds will thank you!

Sorghum Banana Bread

This Sorghum Banana Bread is a delightful twist on a classic favorite. Made with ripe bananas and wholesome sorghum flour, this recipe results in a moist, flavorful bread that’s naturally sweetened and gluten-free. The banana’s natural sugars complement the mild, nutty flavor of sorghum flour, making it a perfect breakfast treat or snack.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 1 1/2 cups sorghum flour
• 1/2 cup walnuts or pecans, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas with melted coconut oil. Mix well.
3. Add honey (or maple syrup), eggs, and vanilla extract, and stir until fully incorporated.
4. Sprinkle the baking soda, salt, and cinnamon (if using) over the mixture and stir to combine.
5. Gradually add the sorghum flour, mixing until just combined. If using, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Sorghum Banana Bread is not only easy to make but also a wholesome option for breakfast or as a snack throughout the day. The use of sorghum flour gives it a unique flavor and texture while making it gluten-free. Enjoy it warm with a pat of butter or a drizzle of honey, and feel good about indulging in a treat that’s both delicious and nutritious!

Savory Sorghum Cheese Bread

Savory Sorghum Cheese Bread combines the rich flavors of cheese with the wholesome goodness of sorghum flour. This quick bread is perfect for serving alongside soups, salads, or as a snack on its own. The cheese adds a delightful richness, while the sorghum flour lends a slightly sweet, earthy taste, making it a unique addition to your bread repertoire.

Ingredients:

• 1 cup sorghum flour
• 1 cup shredded cheese (cheddar or your choice)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (optional)
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 large egg

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8×4-inch loaf pan.
2. In a large mixing bowl, whisk together the sorghum flour, baking powder, baking soda, salt, and black pepper.
3. In another bowl, combine the buttermilk, melted butter, and egg. Mix until well combined.
4. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the shredded cheese.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Savory Sorghum Cheese Bread is a fantastic way to incorporate sorghum flour into your baking while satisfying your cheese cravings. Its rich, cheesy flavor pairs perfectly with various dishes or can be enjoyed on its own. You can also customize it by adding herbs or spices, making it versatile for any meal. Enjoy this quick bread fresh out of the oven, and savor the delightful combination of flavors!

Sweet Sorghum Pumpkin Bread

Sweet Sorghum Pumpkin Bread is a delightful fall-inspired quick bread that combines the earthy flavors of sorghum flour with the sweetness of pumpkin puree and warm spices. This moist bread is perfect for breakfast, snacks, or even dessert, and it’s a great way to enjoy seasonal flavors year-round while being gluten-free.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup sugar or brown sugar
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 cups sorghum flour
• 1/2 cup chocolate chips or nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine pumpkin puree, sugar, oil, eggs, and vanilla extract. Mix until well combined.
3. Add the baking soda, baking powder, salt, cinnamon, and nutmeg, stirring to incorporate.
4. Gradually add the sorghum flour, mixing until just combined. If desired, fold in chocolate chips or 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 in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sweet Sorghum Pumpkin Bread is a flavorful and wholesome way to celebrate the tastes of fall. This quick bread is incredibly versatile and can be enjoyed warm with butter, as a snack, or even as a dessert. The combination of pumpkin and sorghum flour provides a rich texture and taste, while the spices create a cozy, inviting aroma in your kitchen. Bake a loaf to share with family and friends, and let the comforting flavors bring warmth to your home!

Sorghum Zucchini Bread

Sorghum Zucchini Bread is a wonderful way to use up fresh zucchini while enjoying the health benefits of sorghum flour. This moist bread is subtly sweet, with a hint of spice, making it a perfect breakfast or snack option. The zucchini adds moisture without overpowering the flavor, allowing the natural sweetness of the sorghum flour to shine through.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup sugar or coconut sugar
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups sorghum flour
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the sorghum flour and any optional nuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sorghum Zucchini Bread is not only a delicious treat but also a fantastic way to sneak in some veggies into your diet. The combination of zucchini and sorghum flour creates a wonderfully moist texture, while the cinnamon adds a warm, comforting flavor. This bread is perfect for breakfast, as a midday snack, or even toasted with a bit of butter for a delightful treat. Enjoy a slice fresh out of the oven, or store it for later—this bread stays fresh for several days!

Honey-Sweetened Sorghum Apple Bread

Honey-Sweetened Sorghum Apple Bread is a delightful quick bread that beautifully combines the flavors of fresh apples and honey, all while being gluten-free. This recipe is perfect for fall and makes for an excellent breakfast or dessert option. The sweetness of the apples pairs perfectly with the honey, resulting in a fragrant, moist loaf that will fill your kitchen with warmth and comfort.

Ingredients:

• 1 cup unsweetened applesauce
• 1/2 cup honey
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups sorghum flour
• 1 cup diced apples (about 1 medium apple)
• 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 large bowl, mix together the applesauce, honey, oil, eggs, and vanilla extract until well combined.
3. In a separate bowl, whisk together the baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the sorghum flour, diced apples, and optional 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 in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Honey-Sweetened Sorghum Apple Bread is a delightful way to embrace the flavors of fall with a healthier twist. The natural sweetness from the apples and honey means you can enjoy this bread without added refined sugars, making it a perfect choice for a wholesome breakfast or afternoon snack. Whether enjoyed plain, with a smear of butter, or toasted, this bread is sure to become a favorite in your home. Its moist texture and aromatic spices make it a comforting treat any time of year!

Spiced Sorghum Carrot Bread

Spiced Sorghum Carrot Bread is a delightful quick bread that features the natural sweetness of carrots paired with aromatic spices. This gluten-free bread is moist, flavorful, and incredibly satisfying. It’s a great way to use up leftover carrots while introducing the nutritious benefits of sorghum flour into your baking repertoire.

Ingredients:

• 1 1/2 cups finely grated carrots (about 2 medium carrots)
• 1/2 cup sugar or brown sugar
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 cups sorghum flour
• 1/2 cup raisins or dried cranberries (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the grated carrots, sugar, oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the sorghum flour and any optional raisins or dried cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Spiced Sorghum Carrot Bread is a wonderful option for those looking to enjoy a naturally sweet and spiced treat. The carrots not only add moisture but also provide a healthy boost of vitamins. This quick bread is perfect for breakfast, snacks, or even as a dessert paired with a cup of tea or coffee. Its delightful spices create an inviting aroma that will fill your kitchen, making it hard to resist a second slice. Enjoy this wholesome bread fresh, or wrap it up to enjoy later—it’s sure to please everyone!

Sorghum Cranberry Orange Bread

Sorghum Cranberry Orange Bread combines the tartness of cranberries with the bright, zesty flavor of orange, creating a refreshing and delightful quick bread. Perfect for breakfast or as a snack, this gluten-free bread is not only delicious but also packed with antioxidants and vitamins. The addition of orange zest and juice elevates the flavor profile, making it an ideal treat for any time of the year.

Ingredients:

• 1 cup fresh or frozen cranberries (if using frozen, do not thaw)
• 1/2 cup sugar or coconut sugar
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1 1/2 cups sorghum flour
• 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 large bowl, combine the cranberries and sugar, allowing them to sit for 10 minutes to release their juices.
3. Add the oil, eggs, vanilla extract, orange zest, and orange juice to the cranberries, mixing until well combined.
4. In another bowl, whisk together the baking soda, baking powder, salt, and sorghum flour.
5. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in any optional nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in 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.

Sorghum Cranberry Orange Bread is a delightful way to enjoy the seasonal flavors of cranberries and oranges. This quick bread is not only visually appealing but also offers a perfect balance of sweetness and tartness. It’s an excellent choice for holiday gatherings, brunches, or as a wholesome snack throughout the day. Enjoy it fresh, or toast it lightly for a delicious breakfast treat topped with butter or cream cheese!

Sorghum Chocolate Chip Bread

Sorghum Chocolate Chip Bread is a decadent yet wholesome treat that satisfies your sweet tooth without compromising on nutrition. This gluten-free quick bread combines the rich flavor of chocolate chips with the mild nuttiness of sorghum flour, making it an indulgent option for breakfast, dessert, or an afternoon snack. It’s easy to make and sure to please everyone in the family!

Ingredients:

• 1/2 cup sugar or brown sugar
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chocolate chips (semi-sweet or dark)
• 1 1/2 cups sorghum flour

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
3. In another bowl, mix together the baking soda, baking powder, salt, and sorghum flour.
4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sorghum Chocolate Chip Bread is a fantastic way to indulge in chocolatey goodness while enjoying the benefits of gluten-free baking. The sweet, rich chocolate chips melt beautifully into the moist bread, making each bite delightful. Whether served warm with a glass of milk or enjoyed as a treat any time of day, this quick bread is sure to become a family favorite. Share it with loved ones, and watch it disappear!

Herbed Sorghum Cornbread

Herbed Sorghum Cornbread is a savory delight that adds a new twist to traditional cornbread. Infused with fresh herbs and made with sorghum flour, this gluten-free cornbread is perfect as a side dish for soups, stews, or barbecues. The combination of sweet corn and fragrant herbs creates a flavorful bread that is sure to impress at any gathering.

Ingredients:

• 1 cup cornmeal
• 1 cup sorghum flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh herbs (such as rosemary, thyme, or parsley), chopped
• 1 cup buttermilk or milk
• 1/3 cup vegetable oil or melted butter
• 2 large eggs

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, sorghum flour, baking powder, salt, black pepper, and chopped herbs.
3. In another bowl, mix the buttermilk, oil, and eggs until well combined.
4. Pour the wet mixture into the dry mixture, stirring until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow the cornbread to cool slightly before slicing and serving.

Herbed Sorghum Cornbread is a versatile addition to your meal repertoire, bringing a burst of flavor to any dish. The combination of cornmeal and sorghum flour creates a light yet hearty texture, while the fresh herbs elevate the flavor profile to new heights. Serve it warm with butter or alongside your favorite soup or chili, and enjoy the comforting flavors of this gluten-free cornbread. Perfect for gatherings or weeknight dinners, this recipe will quickly become a staple in your home!Sorghum Banana Nut Bread

Sorghum Banana Nut Bread is a wholesome twist on the classic banana bread, utilizing sorghum flour for a gluten-free option. The natural sweetness of ripe bananas combined with crunchy nuts makes this quick bread an excellent choice for breakfast or a snack. It’s moist, flavorful, and easy to prepare, ensuring you’ll have a delicious treat ready to enjoy at any time of day.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup sugar or brown sugar
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups sorghum flour
• 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 large bowl, mix together the mashed bananas, sugar, oil, eggs, and vanilla extract until well combined.
3. In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, and sorghum flour.
4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the optional 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 in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sorghum Banana Nut Bread is a delightful way to use up overripe bananas while enjoying a nutritious snack. The combination of sweet bananas and crunchy nuts creates a perfect balance of flavors and textures, making it a favorite for both kids and adults alike. Enjoy it fresh, or toast a slice for an extra touch of warmth and comfort. This easy-to-make bread is perfect for breakfast on the go or as a satisfying afternoon treat!

Spiced Pumpkin Sorghum Bread

Spiced Pumpkin Sorghum Bread is a delightful fall-inspired quick bread that combines the earthy sweetness of pumpkin with warm spices like cinnamon and nutmeg. Made with sorghum flour, this gluten-free bread is perfect for the autumn season or any time you crave a cozy, flavorful treat. It’s incredibly moist and makes an excellent addition to your breakfast table or as a sweet snack throughout the day.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup sugar or brown sugar
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 1/2 cups sorghum flour
• 1/2 cup chocolate chips or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla extract, mixing until smooth.
3. In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, nutmeg, and sorghum flour.
4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the optional chocolate chips or 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 in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Spiced Pumpkin Sorghum Bread is a wonderful way to celebrate the flavors of fall, bringing warmth and comfort to your table. The combination of pumpkin and spices creates an inviting aroma that fills your kitchen while baking. This moist, delicious bread can be enjoyed plain, toasted with butter, or even as a base for a delightful pumpkin sandwich. It’s a great option for breakfast, snacks, or dessert, and it freezes well, making it easy to enjoy throughout the season!

Savory Sorghum Spinach Feta Bread

Savory Sorghum Spinach Feta Bread is a unique quick bread that combines the wholesome goodness of spinach with the rich, tangy flavor of feta cheese. This gluten-free bread is perfect for a light lunch, as a side dish, or even as a standalone snack. It’s easy to make and packed with nutrients, making it a flavorful addition to your meal rotation.

Ingredients:

• 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed and drained)
• 1/2 cup crumbled feta cheese
• 1/2 cup Greek yogurt or sour cream
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups sorghum flour
• 1/4 cup olive oil or vegetable oil
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the chopped spinach, feta cheese, Greek yogurt, eggs, baking soda, baking powder, salt, black pepper, and olive oil until well combined.
3. Gradually add the sorghum flour, stirring until just combined. If desired, fold in the grated Parmesan cheese for extra flavor.
4. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Savory Sorghum Spinach Feta Bread is a delicious and nutritious option that brings a burst of flavor to your table. The combination of spinach and feta creates a satisfying bread that pairs wonderfully with salads, soups, or even as a base for sandwiches. Its savory flavor makes it a versatile addition to any meal, and it’s an excellent way to incorporate more greens into your diet. Enjoy it fresh from the oven or store it for later—this quick bread is sure to impress!

Sorghum Apple Cinnamon Bread

Sorghum Apple Cinnamon Bread combines the sweetness of apples with aromatic cinnamon, resulting in a delightful quick bread perfect for breakfast or as a snack. This gluten-free treat is incredibly moist and bursting with flavors, making it a family favorite. With the addition of wholesome ingredients, this recipe is not only delicious but also nutritious, offering a fantastic way to enjoy seasonal apples.

Ingredients:

• 1 cup applesauce (unsweetened)
• 1/2 cup sugar or brown sugar
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups sorghum flour
• 1 cup diced apples (about 1-2 medium apples)
• 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 large bowl, combine the applesauce, sugar, oil, eggs, and vanilla extract, mixing until smooth.
3. In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, and sorghum flour.
4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the diced apples and optional 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 in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sorghum Apple Cinnamon Bread is a warm, comforting treat that encapsulates the flavors of fall in every bite. The combination of applesauce and fresh apples creates a moist texture, while the cinnamon adds a delightful warmth. This quick bread is perfect for breakfast with a cup of coffee or as a delicious snack throughout the day. It’s a wonderful way to enjoy the nutritional benefits of apples and can be easily adapted by adding your favorite spices or nuts.

Sorghum Zucchini Bread

Sorghum Zucchini Bread is a moist, flavorful quick bread that incorporates the goodness of fresh zucchini. This gluten-free bread is a fantastic way to use up an abundance of zucchini from your garden, providing a delicious snack or breakfast option. The addition of spices and a hint of sweetness makes this bread irresistible, and it’s a great way to sneak some veggies into your diet!

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup sugar or coconut sugar
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups sorghum flour
• 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 large bowl, mix the grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, and sorghum flour.
4. Gradually add the dry mixture to the wet mixture, stirring until just combined. If desired, fold in the optional 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 in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sorghum Zucchini Bread is a delicious and clever way to incorporate more vegetables into your diet while enjoying a delightful treat. The natural moisture from the zucchini keeps the bread soft and tender, while the spices create a comforting flavor profile. This quick bread is perfect for breakfast, as an afternoon snack, or even as a dessert. Serve it warm with a pat of butter or cream cheese, and watch it disappear quickly!

Sorghum Honey Whole Wheat Bread

Sorghum Honey Whole Wheat Bread is a nutritious and lightly sweetened quick bread that combines the wholesome goodness of whole wheat with the natural sweetness of honey. This gluten-free recipe is perfect for breakfast or as a side for any meal. The blend of sorghum flour and whole wheat provides a hearty texture and rich flavor that is sure to please everyone.

Ingredients:

• 1 cup whole wheat flour
• 1 cup sorghum flour
• 1/2 cup honey or maple syrup
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup milk or non-dairy milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the honey, oil, eggs, and milk, mixing until well combined.
3. In another bowl, whisk together the whole wheat flour, sorghum flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry mixture to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sorghum Honey Whole Wheat Bread is a wholesome, lightly sweet option that brings warmth and comfort to your dining table. The combination of whole wheat and sorghum flour provides a delightful texture, while honey adds a natural sweetness that complements any meal. This quick bread is perfect for toast, sandwiches, or simply enjoyed with a bit of butter. It’s an excellent way to nourish your body while satisfying your taste buds, making it a must-try for anyone seeking healthier bread options!

Note: More recipes are coming soon!