Name: Gluten Free Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups gluten-free all-purpose flour blend; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup plain yogurt or sour cream; 1 tsp vanilla extract; Zest of 1 lemon (optional)

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Table of Contents: Gluten Free Loaf Cakes

Gluten Free Loaf Cakes

There’s nothing quite like the golden glow of a warm loaf cake fresh from the oven—especially when it’s Gluten Free Loaf Cakes just passable, but spectacular. If you’re a 40+ baker who still craves comforting desserts without the digestive regret, you’re in the right place. This GF quick bread recipe delivers all the nostalgia: tender crumb, rich vanilla flavor, and those cheerful sprinkles—without a whisper of gluten. Whether it’s a Sunday morning treat, a holiday dessert table star, or a homemade gift for a gluten-sensitive friend, this loaf cake gluten-free delight is so good, even skeptics will ask for seconds.

Introduction: Gluten Free Loaf Cakes Made Irresistible

Baking gluten-free shouldn’t mean sacrificing texture, flavor, or joy. That’s why this Gluten Free Loaf Cakes recipe is a game-changer. We use a 1:1 gluten-free flour blend, perfectly balanced leavening, and a touch of brown sugar to build depth and moisture—no grit, no sand, no dryness. It’s a healthy gluten-free baking triumph that looks and smells just like the classic vanilla loaf your mom used to make. Packed with vanilla, a soft crumb, and rainbow sprinkles, it’s festive but never fussy.

Perfect for weekend brunches, holiday gatherings (think: Christmas, Easter, or Mother’s Day), or even an easy weeknight dessert with tea or coffee. This loaf doubles as a thoughtful homemade gift in a mason jar or wrapped in parchment. Whether you’re celiac, gluten-intolerant, or simply reducing gluten for health, this cake proves that GF quick bread can be luxurious, simple, and incredibly satisfying—no compromises required.

Alternate Names & Variations

This delicious treat goes by many names in the gluten-free world. You might have searched for:

– Vanilla GF Loaf Cake
– Sprinkle Loaf Cake Gluten-Free
– Gluten-Free Vanilla Banana Bread (swap in fruit—more on that below)
– Dairy-Free Loaf Cake (perfect for allergy-friendly baking)
– Easy Gluten-Free Breakfast Cake

It also fits the vibe of a GF quick bread, meaning it comes together fast, uses minimal mixer time, and relies on a single rise—ideal for those who want results without hours at the counter. Want a twist? Try lemon zest in the batter or top with a berry glaze for a bright, summery update.

Ingredients: Gluten Free Loaf Cakes

For the Cake:

– ½ cup firmly packed organic brown sugar (adds moisture and warmth)

– ½ cup granulated cane sugar (fine grain for smooth mixing)
– 2 teaspoons pure vanilla extract
– 1 stick (½ cup) melted and cooled dairy-free butter (or regular unsalted butter)
– ½ cup unsweetened oat milk (or whole milk, soy milk for dairy-free)

– 1 ⅓ cups high-quality 1:1 gluten-free all-purpose flour with xanthan gum (Bob’s Red Mill or King Arthur work best)
– ¼ teaspoon fine sea salt
– ¼ teaspoon baking soda
– ½ teaspoon aluminum-free baking powder
– 1 large pasture-raised egg, warmed to room temperature
– ¼ cup rainbow confetti sprinkles (natural or regular)

For the Glaze:

– ¾ cup powdered sugar (sifted to avoid clumps)
– 1½ tablespoons oat milk or dairy-free creamer
– 1–2 drops pure vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and line an 8×4-inch loaf pan with parchment paper or lightly grease with cooking spray. Pro tip: Use the parchment “sling” method—cut two strips and cross them for easy lifting later.

2. Whisk dry ingredients. In a medium bowl, combine the 1 ⅓ cups 1:1 gluten-free flour, salt, baking soda, and baking powder. Set aside.

3. Cream the wet ingredients. In a large bowl, whisk the brown and granulated sugars with melted (but cooled!) butter until smooth. Add vanilla extract and oat milk, then whisk to blend.

4. Incorporate the egg. Beat in the room-temperature egg until fully combined. This prevents curdling and ensures even emulsification—a key step in GF quick bread success.

5. Combine wet and dry. Gently fold the dry ingredients into the wet using a spatula. Mix just until incorporated—do not overmix! Overworking the batter can lead to a dense, gummy crumb.

6. Add sprinkles. Gently fold in the ¼ cup sprinkles. Avoid stirring too much to prevent color bleeding.

7. Pour into pan. Scrape batter into the prepared loaf pan and smooth the top with the spatula. For even rising, tap the pan gently on the counter to release air bubbles.

8. Bake 45–50 minutes. The loaf is done when a tester or toothpick inserted into the center comes out mostly clean, with only a few crumbs. Note: GF batters often look done slightly earlier—go by time and feel, not just looks.

9. Cool completely before glazing. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Patience here prevents crumbling!

10. Make the glaze. While the cake cools, sift powdered sugar into a small bowl. Add oat milk and vanilla, whisking until smooth. Adjust milk for desired consistency—thin for drizzling, thick for piped lines.

11. Drizzle and serve. Pour glaze over the cooled loaf. Allow it to set for 15–20 minutes before slicing with a serrated knife.

Recipe Card Block (Quick Reference)

Prep time: 10 minutes
Cook time: 45–50 minutes
Total time: 55–60 minutes
Servings: 8 generous slices (or 4 larger portions)
Approximate calories: 210 per slice (based on standard GF ingredients, dairy-free butter, and oat milk)

This Gluten Free Loaf Cakes recipe is a true crowd-pleaser—quick, consistent, and ready to be customized. Whether you serve it as a GF quick bread for breakfast or a festive holiday dessert, it’s a recipe you’ll keep in your rotation for years.

Why This Recipe Works & Expert Tips

What makes this loaf cake gluten-free shine? First, the xanthan gum in the 1:1 flour blend mimics gluten’s elasticity, preventing crumbliness. Second, the brown sugar and dairy-free butter bind beautifully with oat milk to create a rich, moist crumb that doesn’t dry out. The room-temperature egg distributes evenly, adding structure without overheating the butter. Finally, the sprinkles add visual pop—but if you want a more elegant finish, skip them and double the vanilla or add lemon zest.

This is the ultimate easy comfort food for family dinners or healthy gluten-free baking success for weeknight treats. For extra flavor, add ½ teaspoon cinnamon or a pinch of nutmeg. Want texture? Fold in ¼ cup chopped toasted pecans or unsweetened coconut flakes. The batter is forgiving and adaptable—perfect for experimenting.

Storage, Freezing, and Reheating Tips

This Gluten Free Loaf Cakes masterpiece keeps beautifully thanks to its moist, balanced texture. To store, wrap the fully cooled loaf in plastic or aluminum foil, or place in an airtight container. At room temperature, it lasts 3–4 days. For longer storage, refrigerate for up to 7 days—just bring slices to room temp or warm slightly before serving.

For freezing, skip the glaze. Wrap the whole loaf tightly in plastic, then aluminum foil, and freeze for up to 3 months. Or, slice and freeze individual portions on a tray, then transfer to a freezer bag. Reheat directly from frozen: 10–15 seconds in the microwave or 5 minutes in a 300°F oven. This makes it a stellar make-ahead healthy gluten-free baking option for busy households.

People Also Ask: Gluten Free Loaf Cakes

How do you make gluten-free loaf cakes?

Making gluten-free loaf cakes starts with a trusted 1:1 gluten-free flour blend containing xanthan gum for structure. Cream wet ingredients (butter, sugar, milk, vanilla) before folding in dry mixers gently—never overmix. Add eggs at room temp for smooth blending, and bake until golden. Let cool completely to avoid crumbling. This GF quick bread method ensures a tender crumb every time. Use non-dairy butter and milk for vegan-friendly results. The key is moisture management: brown sugar, milk, and a restrained mix prevent dryness. Bake in a center rack, and don’t open the door early—this keeps the loaf from collapsing.

What gluten-free flours are best for loaf cakes?

The best gluten-free flours for loaf cake gluten-free recipes are 1:1 all-purpose blends like Bob’s Red Mill or King Arthur Measure for Measure—look for blends with xanthan gum already added. These replicate wheat flour’s thickness without extra binders. Avoid 100% almond, coconut, or oat flour alone—they dry out or crumble easily. Instead, use blends with tapioca starch, rice flour, and potato starch for elasticity. For healthy gluten-free baking, ensure your blend is fortified with nutrients (check labels). Freshly opened flour yields better results, so store in an airtight container and avoid humidity. Consistency is king in GF quick bread success.

Do gluten-free loaf cakes dry out quickly?

Yes, gluten-free loaf cakes can dry out fast—but this recipe avoids that pitfall. Blaming GF baking for dryness is a myth when you control moisture. Use brown sugar (which contains molasses), liquid fats like butter or oil, and milk (oat, soy, or dairy) to bind water. The 1:1 flour blend with xanthan gum also helps retain moisture. Bake exactly as directed and avoid over-baking. Storing in an airtight container or with a bread slice locks in softness. This healthy gluten-free baking method ensures a tender crumb for days. Freezing extends freshness—so make a double batch and enjoy later without worry.

Can you add fruit to gluten-free loaf cakes?

Absolutely! Adding fruit to loaf cake gluten-free recipes boosts moisture and flavor. Fold in ½–¾ cup of well-drained, mashed bananas, pureed pumpkin, diced apples, or blueberries—just squeeze excess liquid first to prevent sogginess. For berries, coat in a spoon of the flour mix to keep them suspended. Applesauce (¼ cup) can replace oil for a lighter, healthy gluten-free baking twist. Citrus zest like lemon or orange brightens the profile. Avoid watery fruits (like mango or pineapple) unless thoroughly drained. Pair with warming spices (cinnamon, ginger) for holiday-ready variations. Fruit makes GF quick bread even more nutritious and delicious.

Conclusion: Gluten Free Loaf Cakes You’ll Make Again and Again

This Gluten Free Loaf Cakes recipe is more than a dessert—it’s a celebration of what gluten-free baking can be. Moist, rich, easy, and bursting with joy, it’s a loaf that belongs on every holiday table, breakfast platter, or rainy-day coffee break. Whether you bake it for family, friends, or yourself, every slice feels like a small victory.

We’d love to see your results! Tag us with #GlutenFreeLoafCakeNot or leave a comment below with your favorite variations—swapped fruit, glaze flavors, or decorative touches. Baking is about joy, and this loaf delivers it in spades. Try it this weekend—you’ll see why it’s our most-requested GF quick bread yet.