Sweet Gluten-Free Rosemary & Fig Quick Bread (Vegan, Allergy-Free)
An easy sweet and herby bread recipe that's perfect for a warming breakfast, dessert, or afternoon snack! This Sweet Gluten-Free Rosemary & Fig Quick Bread is vegan, allergy-free, full of dried mission figs, fig preserves, rosemary, and topped with a brown sugar crumble!
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Yield: 1 8x4 Loaf 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
Scale
- 1 Cup Gluten-Free Baking Flour
- 1 Cup Brown Rice Flour
- 2 Tsp Baking Powder
- 1 Prepared Bob's Red Mill Egg Replacement
- 1/2 Cup Dried Black Mission Figs (chopped)
- 1/3 Cup Fig Preserves
- 2 TB Swerve Brown Sugar (or preferred brown sugar)
- 1 TB Dried Rosemary (crushed)
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Tsp Cinnamon
- 3/4 Cup Unsweetened Non-Dairy Milk
- Crumble Topping:
- 1/4 Cup Swerve Brown Sugar(or preferred brown sugar)
- 3 TB Brown Rice Flour
- 1 TB Cold Vegan/Allergy-Free Butter (I use MELT)
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the flours and baking powder, mix together.
- Now add all the other bread ingredients and mix the batter smooth (it should be thick).
- In a greased 8x4 inch loaf pan, pour and smooth out the bread batter.
- In a small bowl, mix together the crumble ingredients (I used my hands to make it crumb like).
- Now sprinkle the brown sugar crumb over the top of the bread batter in the loaf pan.
- Bake the bread in the preheated oven for 35 minutes.
- Remove and allow to cool on a wire rack before slicing.
Nutrition
- Serving Size: 1