Dairy free quick breads are crowd-pleasers. Do you need a snack for your next meeting? Something quick to make for staff appreciation at school?
All three of these dairy free quick breads freeze beautifully and can be baked in various shapes. Which one is your favorite?
This recipe will make 2 standard loaf pans, or several smaller loaves or muffins. What is *not* recommended is to put the entire recipe in ONE loaf pan (#twohourslater)
- 3 eggs beaten
- 1 cup oil
- 1 1/2 cups sugar
- 2 cups zucchini and/or carrot peeled and shredded
- 2 tsp vanilla
- 3 cups flour sifted
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 orange zested
- 1 cup raisins and/or nuts optional
- Combine eggs, oil, and sugar with mixer.
- Stir in zucchini (and carrot if desired), and vanilla.
- Sift together dry ingredients and add to batter.
- Lastly stir in zest, and raisins and/or nuts if desired.
- Bake at 325 for 50-60 minutes in 2 greased loaf pans.
This is not your mom’s banana bread (and it’s not my mom’s either!). I have no idea who Julia is, but I like her style- and her taste! Dark, moist and, if you close your eyes, you can pretend you are in Hawaii for a moment! Also naturally dairy-free, which I appreciate more and more these days!
Julia’s Best Banana Bread
- 1 3/4 cup flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 eggs large
- 1 1/2 cups sugar
- 1 cup mashed banana about 2 large
- 3/4 cup vegetable oil
- Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray.
- Whisk flour, baking soda, and salt in a medium bowl.
- Whisk eggs, sugar, bananas, and oil in a large bowl until smooth.
- Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
- Bake until a tester inserted into the center of bread comes out clean, 60–70 minutes.
- Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.
This recipe is a fall favorite- but my family went through a phase where I made them constantly year-round. (It can be hard to find pumpkin in July – stock up!)
The recipe was originally designed for a large bundt pan, but I’ve made it everything from loaf pans to mini-muffin tins.
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 cups pumpkin puree not pie filling
- 1 cup chocolate chips or mini chocolate chips if making mini-muffins or mini-loaves
- Preheat oven to 350 degrees.
- Beat eggs with sugar until light and blended. Add oil and continue to beat.
- Sift or stir together flour, soda, cinnamon, and salt. Beat flour mixture into egg mixture.
- Add pumpkin, mixing well again. Fold in chocolate chips (ideally tossed in a little flour to prevent sinking).
- Pour batter into a well-greased, floured pan. Bake until a cake tester comes out clean. Let stand 10 minutes before removing from pan. A bundt pan takes about an hour. Standard muffins about 20 minutes. Mini-muffins about 15 minutes. (The batter is very dense and moist, so loaf pans should be checked to make sure the center is fully cooked, usually at least an hour.)
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