Gluten-Free Blueberry Bread (Vegan, Allergy-Free)
This Gluten-Free Blueberry Bread is vegan, allergy-free, and has the most delicious, sweet, and buttery crumb topping! This loaf is so soft and fluffy, like a bakery blueberry muffin with streusel topping! Bursting with blueberries this quick bread is a perfect breakfast or dessert recipe!
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 minutes
- Yield: 1 8x4 Loaf (8 Slices) 1x
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 Cup Gluten-Free All-Purpose Flour
- 1 Cup Sorghum Flour*
- 2 Tsp Baking Powder
- 1/2 Cup Brown Sugar Erythritol (or preferred light brown sugar)
- 1/4 Cup Granulated Erythritol (or preferred granulated sugar)
- 2 Prepared Bob's Red Mill Egg Replacements**
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 4 TB (1/2 a stick) Vegan/Soy-Free Butter (melted)
- 1/2 Cup + 3 TB Unsweetened Non-Dairy Milk***
- 1 1/4 Cup Fresh or Frozen Blueberries (tossed in extra flour)
Crumb Topping:
- 1/4 Cup Gluten-Free All-Purpose Flour
- 3 TB Brown Sugar Erythritol (or preferred light brown sugar)
- 2 TB Granulated Erythritol (or preferred granulated sugar)
- 2 TB Vegan/Soy-Free Butter (cold, cubed)
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the flours, baking powder, sweeteners, and whisk together.
- Now add in the prepared egg replacements, vanilla extract, melted butter, and non-dairy milk. Mix everything together until you have a smooth batter.
- Last, fold in the blueberries, tossed in a few tablespoons of extra flour first. Don't over mix or you'll dye your bread batter too much!
- To make the crumb topping, combine the ingredients in a small bowl, and crumble everything together by using your fingers. Once the butter is fully incorporated and the crumb sticks together it is ready.
- In a parchment paper-lined or well-greased 8x4 inch loaf pan, evenly pour and smooth the bread batter out.
- Sprinkle the crumb topping over the top of the bread batter before placing the loaf pan in the oven.
- Bake the blueberry bread in the preheated oven for 25-30 minutes (until a toothpick comes of the loaf out mostly clean).
- Remove and let cool slightly before placing on a wire rack to cool completely before slicing or storing.
Notes
*You can use more all-purpose instead of using the sorghum flour.
**You can use flax eggs instead. 2 TB Milled Flax Seed + 4 TB Water.
***You may need less or more non-dairy milk depending on the egg replacment you use.
Nutrition
- Serving Size: 1 Slice
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