Gluten Free Quick Bread Egg And Dairy Free Too Recipe

This incredibly versatile gluten-free quick bread recipe is completely egg-free and dairy-free, making it perfect for those with dietary restrictions or allergies. Adapted from Hodgson Mill, this basic recipe is a blank canvas for your culinary creativity! Add your favorite mix-ins – chocolate chips, blueberries, nuts, or spices – to customize the flavor to your liking. Enjoy a delicious, wholesome bread that's surprisingly easy to make!

Prep Time 15 mins
Cook Time 75 mins
Calories 2117.9 kcal
Protein 127g
Rating 3.3 (4 Reviews)
Gluten Free Quick Bread Egg And Dairy Free Too 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Quick Bread Egg And Dairy Free Too

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How to Make Gluten Free Quick Bread Egg And Dairy Free Too

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the oil, water, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Fold in any desired mix-ins (chocolate chips, nuts, dried fruit, etc.).
  6. Pour batter into the prepared loaf pan and bake for 60-75 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 it to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

148 g

Sugar

290g

Fat

24g

Carbs

137g