Gluten Free Quick Bread Egg and Dairy Free Too
Whip up this delicious and versatile *Gluten Free Quick Bread (Egg and Dairy-Free Too)*, the perfect solution for those with dietary restrictions or anyone craving a tender, homemade loaf without the wait! This recipe strikes the ideal balance of simplicity and flavor, coming together in just 10 minutes of prep time and delivering a moist, golden loaf that's ready in under an hour. Made with a blend of gluten-free all-purpose flour, applesauce, and non-dairy milk, it's completely vegan and adaptable. Optional mix-ins like raisins, nuts, or dairy-free chocolate chips let you customize your creation, while a splash of vanilla and apple cider vinegar add depth to the taste. Whether you enjoy it plain, slathered with jam, or toasted for a crispy treat, this quick bread is as wholesome as it is satisfying. Plus, it's perfect for meal prep, staying fresh for days when stored properly. Try this easy, gluten-free, vegan bread recipe today and enjoy a slice of allergen-friendly baking at its best!
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Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.25 cup Cane sugar (or coconut sugar)
- 0.75 cup Unsweetened applesauce
- 1 cup Non-dairy milk (e.g., almond, oat, soy)
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Pure vanilla extract
- 0.5 cup Optional mix-ins (e.g., raisins, chopped nuts, dairy-free chocolate chips)
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Step 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
Step 3
In a separate bowl or large measuring cup, mix together the applesauce, non-dairy milk, apple cider vinegar, and vanilla extract.
Step 4
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix.
Step 5
If using optional mix-ins like raisins, nuts, or chocolate chips, gently fold them into the batter at this stage.
Step 6
Transfer the batter to the prepared loaf pan and spread it out evenly with a spatula.
Step 7
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Step 8
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Step 9
Serve plain, with a spread of dairy-free butter or jam, or toasted for extra crunch. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (831.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1518.7 |
| Total Fat 5.5g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3274.6mg | 0% |
| Total Carbohydrate 369.4g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 129.8g | |
| Protein 9.6g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 371.7mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 914.8mg | 0% |
Source of Calories