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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Recipe Information
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)
Instructions
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.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate bowl or large measuring cup, mix together the applesauce, non-dairy milk, apple cider vinegar, and vanilla extract.
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.
If using optional mix-ins like raisins, nuts, or chocolate chips, gently fold them into the batter at this stage.
Transfer the batter to the prepared loaf pan and spread it out evenly with a spatula.
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.
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.
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
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 422 mg | 18% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 12.5 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
