Easy Gluten Free Breakfast Bread Recipe

INTRODUCTION

Gluten free breakfast bread recipe transforms morning routines by providing quick, satisfying alternative to time-consuming yeast breads requiring extensive rising periods. This gluten free breakfast bread recipe delivers moist, flavorful loaf through strategic use of quick bread technique combining gluten free flour, fresh fruit or nuts, and proper leavening that creates tender crumb ready in under an hour. The versatile formula accommodates various flavor additions from blueberries to cinnamon swirls while maintaining reliable texture that slices cleanly for toasting or serving fresh. This accessible recipe demonstrates that gluten free baking can produce morning-ready results when simple ingredients meet efficient technique.

The brilliance of easy gluten free breakfast bread lies in its flexibility and make-ahead convenience—bake on weekends for grab-and-go breakfast all week, customize flavors for family preferences, or prepare as thoughtful gift for bread-loving friends. Unlike complicated recipes demanding specialty equipment or hard-to-find ingredients, this straightforward method uses basic pantry staples and mixing bowl that most kitchens already contain. The combination of proper moisture balance, gentle mixing, and moderate baking temperature creates bread that stays fresh several days while freezing beautifully for extended storage. Whether following gluten free diet or simply seeking reliable breakfast solution, this versatile bread proves that morning meals can be both convenient and delicious.

Easy Gluten Free Breakfast Bread Recipe

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Quick, versatile breakfast bread using simple gluten free ingredients with multiple flavor variations from blueberry to cinnamon swirl, perfect for meal prep or fresh morning baking.

• Total Time: 70 minutes
• Yield: 1 loaf (12 slices) 1x

Ingredients

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Base Recipe:

• 2 cups gluten free all-purpose flour blend (containing xanthan gum)
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum (if flour blend doesn’t contain it)
• 2 large eggs, room temperature
• 1 cup milk (dairy or non-dairy)
• 1/3 cup vegetable oil or melted coconut oil
• 1/4 cup Greek yogurt
• 2 teaspoons pure vanilla extract
• 1 tablespoon apple cider vinegar

Flavor Variations (choose one):

 

• Blueberry: 1 1/2 cups fresh or frozen blueberries
• Cinnamon Swirl: 1/4 cup brown sugar + 1 tablespoon cinnamon
• Banana Nut: 1 cup mashed banana + 1/2 cup chopped walnuts
• Apple Cinnamon: 1 cup diced apples + extra cinnamon

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Instructions

• Preheat oven to 350°F and grease 9×5-inch loaf pan thoroughly.
• Line pan with parchment paper leaving overhang on two sides.
• Whisk gluten free flour, sugar, baking powder, baking soda, cinnamon, salt, and xanthan gum in large bowl.
• Create well in center of dry ingredients.
• Whisk eggs in medium bowl until smooth.
• Add milk, oil, Greek yogurt, vanilla, and apple cider vinegar to eggs.
• Whisk wet mixture vigorously until emulsified.
• Let wet mixture stand 2 minutes for leavening activation.
• Pour wet ingredients into well of dry ingredients.
• Fold with spatula just until no dry flour streaks remain.
• Gently fold in chosen flavor addition (berries, banana, etc.).
• For cinnamon swirl: spread half batter, sprinkle cinnamon-sugar, top with remaining batter, swirl with knife.
• Pour batter into prepared pan and smooth top.
• Bake 45-55 minutes until golden brown and toothpick has moist crumbs.
• Tent with foil after 35 minutes if browning too quickly.

 

• Cool in pan 15 minutes before transferring to wire rack.

Notes

• Room temperature ingredients create better texture
• Don’t overmix batter – lumps are okay for tender bread
• Frozen berries need no thawing and prevent sinking
• Slight underbaking creates moister texture than clean toothpick
• Tent with foil if top browns before center bakes
• Cool completely before slicing for clean cuts
• Toast day-old slices to restore warmth and flavor

 

• Customize with your favorite fruit or nut combinations

• Author: David Cooper
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 1 slice
• Calories: 185 kcal
• Sugar: 14g
• Sodium: 265mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg

ESSENTIAL INGREDIENTS

Dry Foundation:

• 2 cups gluten free all-purpose flour blend (containing xanthan gum)
• 3/4 cup granulated sugar for balanced sweetness
• 1 tablespoon baking powder for proper rise
• 1/2 teaspoon baking soda enhancing tenderness
• 1 teaspoon ground cinnamon adding warmth
• 1/2 teaspoon salt balancing flavors
• 1/4 teaspoon xanthan gum (if flour blend doesn’t contain it)

Wet Components:

• 2 large eggs at room temperature
• 1 cup milk (dairy or non-dairy) for moisture
• 1/3 cup vegetable oil or melted coconut oil
• 1/4 cup Greek yogurt or dairy free alternative adding richness
• 2 teaspoons pure vanilla extract
• 1 tablespoon apple cider vinegar creating tang

Flavor Variations: Blueberry Version: 1 1/2 cups fresh or frozen blueberries Cinnamon Swirl: 1/4 cup brown sugar + 1 tablespoon cinnamon Banana Nut: 1 cup mashed banana + 1/2 cup chopped walnuts Apple Cinnamon: 1 cup diced apples + extra cinnamon

FOOLPROOF BREAKFAST BREAD METHOD

Preparation Phase: Preheat oven to 350°F and grease 9×5-inch loaf pan thoroughly with oil or butter, ensuring corners receive adequate coverage. Line pan with parchment paper leaving overhang on two sides for easy removal after baking. Position oven rack in lower third of oven for even bottom baking without over-browning top before center cooks through.

Dry Ingredient Assembly: Whisk gluten free flour, sugar, baking powder, baking soda, cinnamon, salt, and xanthan gum together in large mixing bowl until completely uniform. This thorough whisking distributes leavening agents evenly throughout flour mixture, preventing pockets of baking powder that create bitter spots or uneven rise. Create well in center of dry ingredients and set aside while preparing wet mixture.

Wet Ingredient Combination: Whisk eggs in medium bowl until smooth, then add milk, oil, Greek yogurt, vanilla extract, and apple cider vinegar, whisking vigorously until mixture appears emulsified and uniform. Room temperature ingredients incorporate more readily than cold components, creating better integration that produces tender crumb. Let mixture stand 2 minutes while leavening agents activate through vinegar-baking soda reaction.

Strategic Mixing Process: Pour wet ingredients into well of dry ingredients all at once. Use rubber spatula to fold ingredients together with broad, gentle strokes that cut through center and sweep up sides of bowl. Mix just until no visible dry flour streaks remain—batter will appear slightly lumpy, which is correct texture for tender quick bread. Overmixing develops flour structure creating tough, tunneled bread rather than tender crumb.

Flavor Addition Technique: For fruit versions, gently fold fresh or frozen berries into batter with just 3-4 strokes—frozen fruit needs no thawing and actually helps prevent sinking. For cinnamon swirl, spread half of plain batter in pan, sprinkle with cinnamon-sugar mixture, top with remaining batter, then swirl with knife. For banana or apple versions, fold mashed fruit directly into batter before transferring to pan.

Optimal Baking Process: Pour batter into prepared loaf pan, spreading evenly into corners with spatula. Smooth top surface gently and tap pan on counter twice to release air bubbles. Bake 45-55 minutes until top achieves golden brown color and toothpick inserted in center emerges with few moist crumbs attached—slight underbaking creates moister texture than completely clean toothpick. Tent with aluminum foil after 35 minutes if top browns too quickly before center bakes through. Cool in pan 15 minutes before transferring to wire rack—warm bread crumbles easily while cooled loaf slices cleanly.

CREATIVE SERVING AND STORAGE

Serving Suggestions: Serve gluten free breakfast bread sliced thick for toasting with butter, cream cheese, or nut butter. Cut into thin slices for tea sandwiches or elegant breakfast presentation. Toast day-old slices to restore warmth and enhance flavor. Serve alongside coffee, tea, or fresh fruit for complete breakfast experience.

Storage Guidelines: Store completely cooled breakfast bread wrapped tightly in plastic wrap or sealed in plastic bag at room temperature up to 4 days. Refrigerate wrapped loaf up to 1 week, though texture becomes slightly denser with cold storage—bring to room temperature or toast before serving. Freeze sliced bread with parchment paper between slices in freezer bag up to 3 months. Toast frozen slices directly without thawing for quick breakfast solution.

CONCLUSION

This gluten free breakfast bread recipe demonstrates that morning baking can be both simple and satisfying when efficient quick bread technique meets quality gluten free ingredients. The versatile formula accommodates various flavor preferences while maintaining reliable texture that makes breakfast special without demanding early-morning baking time. Whether meal prepping for busy weeks or seeking warm, fresh-baked comfort, this adaptable recipe brings homemade satisfaction to breakfast tables where everyone can enjoy convenient, delicious morning bread together.