• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Course Snacks Muffins & Breads Funfetti Quick Bread
P Paleo GF Gluten-Free DF Dairy Free VG Vegetarian

Funfetti Quick Bread

Jump to Recipe Rate Recipe
Posted:6/23/22
Updated:6/24/22

If you love rainbow sprinkles you will love this Funfetti Quick Bread! It’s an easy recipe for a healthy birthday cake bread. Gluten free and dairy free friendly, made with almond flour and filled with sprinkles!

straight on view of healthy birthday cake bread loaf partially sliced on wooden board with sprinkles in background

Does funfetti cake remind you of childhood birthday parties, or what?! It was always fun to see the cake being cut into and all of those colors of sprinkles inside.

What’s great about this recipe is you can use it for a variety of holidays and occassions – just change out the color of sprinkles depending on what you’re celebrating!

Quick Bread Ingredients

  • super fine almond flour – make sure to use the kind that is made from blanched almonds.
  • tapioca flour – to help keep a soft texture for the loaf and works to hold some of the almond flour together better.
  • baking soda and baking powder – using both leavening agents will give you the correct rise for this quick bread recipe. If you must leave out the baking powder, your bread may fall more in the middle.
  • eggs – using eggs helps to create lift and structure for the bread.
  • oil – I used avocado for its neutral flavor, but you can also use a light olive oil as well.
  • milk & vinegar – use a little bit of milk to help thin the batter and the vinegar creates a homemade buttermilk. I use apple cider vinegar or lemon juice.
  • maple syrup – for natural sweetness. You can also use honey, but the bread will brown more.
  • rainbow jimmies – the type of sprinkles used here are called “jimmies”. You can use any color sprinkles you’d like, but jimmies will bake best inside the bread.
  • vanilla extract & almond extract – the combination of the two will give this bread it’s “cake batter” like flavor.
  • fine sea salt – make sure you use either fine sea salt or coarse kosher salt.

Rainbow Jimmies

Make sure to use sprinkles called jimmie sprinkles. I’ve also tested this recipe with naturally colored rainbow sprinkles. While it will work, the colors don’t hold as well once baked. The colorful sprinkles I used in this recipe can be found here, which are very bright and baked well inside the bread. I’ve also used these natural ones, which are also pretty, but you won’t see the colors inside the bread as much.

How to Make Funfetti Bread

First make sure all of your ingredients are laid out with measuring cups and spoons nearby, preheat the oven and you’ll also want to line a medium loaf pan (8×4) with parchment paper (for easy removal). The batter comes together in a matter of minutes with a whisk and a wooden spoon or rubber spatula, but feel free to use a hand mixer if you prefer.

NOTE: A 9×5-inch loaf pan will work if that’s all you have on hand. The bread won’t get as high and will take slightly less time to bake. Watch baking time after 35-40 minutes

Mix Dry Ingredients

In a medium bowl combine the flour with the tapioca flour, baking soda, baking powder and fine sea salt.

Mix Wet Ingredients

In a large bowl whisk together the oil with the maple syrup and eggs, slowly whisk together the milk, vinegar, vanilla and almond extract.

  • glass bowl with eggs in wet ingredients next to dry ingredients, egg shells, whisk, sprinkles and small bowls
  • glass bowl of almond flour sitting on top of wet ingredients next to whisk and bowl of sprinkles

Combine

Add the flour mixture into the bowl of wet ingredients and then add 1/3 cup of the sprinkles until just combined.

  • a bowl of sprinkles sitting on top of wet batter for birthday cake bread recipe
  • spatula in bowl of birthday cake bread loaf batter

Bake

Add the batter into your prepared pan, smoothing out the top of the bread batter (add some extra sprinkles here for presentation if you’d like) and bake uncovered for 30 minutes, then cover with aluminum foil and continue baking for another 15-20 minutes. Check the bread at the 45 minute mark, but if needed, continue baking the bread uncovered for another 5-10 minutes. Check the middle of the loaf by inserting a toothpick into the center. If the toothpick comes out with no wet batter, it’s done. The top should be nice and golden as well.

Cool

Let the loaf pan rest on a wire rack to cool for a good 15 minutes before lifting the parchment paper and cooling completely.

baked sprinkles birthday cake bread in parchment lined metal loaf pan

Adding a Glaze

If you’d like to add a light glaze icing for the top of the loaf, combine confectioner’s sugar with a little heavy cream + vanilla extract for a vanilla glaze, or use lemon juice for a sweet tang.

TIP: for easy clean up, put a piece of parchment paper on a baking sheet, placed under the cooling rack the bread is on. Then zigzag your glaze over and the drippings will catch on the

Ways to Serve

  • With vanilla ice cream
  • On it’s own as a sweet bread snack
  • As a healthy birthday cake – don’t forget the candles!
slices of birthday cake bread on white parchment paper

Recipe Notes

ALMOND FLOUR – This recipe was not tested with another flour (i.e. all purpose flour) therefore I cannot recommend good substitutes. For best results please stick with Super Fine Almond Flour.

TAPIOCA FLOUR – I have similar quick bread recipes that have been tested using 1:1 gluten-free baking flour in place of tapioca flour, if you don’t need this bread to be grain-free. Feel free to sub ¼ cup 1:1 gluten-free baking flour, or 2.5 tablespoons coconut flour should also work, though texture won’t be as soft and smooth.

SWEETENER – This bread was only tested with maple syrup, but honey should also work in its place. I have not tested this bread using granulated sugar. Because the maple syrup affects the dry-to-wet ratio, I wouldn’t replace it unless you are comfortable experimenting.

EGGS – I have not tested this bread without eggs. They provide a lot of structure to this bread so I don’t recommend substituting them.

Storing

This bread will keep at room temperature in an airtight container, best enjoyed within 3-4 days. You can store in the fridge for a couple extra days as needed.

overhead view of gluten free birthday cake bread on wooden board next to jar of sprinkles

If you make this funfetti bread recipe, be sure to leave a comment and star rating below! I love hearing from you and it helps others learn more about the recipe too. XX Ashley

Print

Funfetti Quick Bread

overhead view of gluten free birthday cake bread on wooden board next to jar of sprinkles
Print Recipe
Pin Recipe

If you love rainbow sprinkles and birthday cake flavored recipes, you will love this Funfetti Quick Bread. It’s an easy recipe that is naturally gluten-free and dairy-free, thanks to almond flour and avocado oil. Soft, pound cake texture and absolutely delicious!

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 40 mintues
  • Total Time: 45 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 2 ¾ cups Super Fine Almond Flour (from blanched almonds)
  • 1/3 cup tapioca flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup avocado oil
  • 1/4 cup maple syrup
  • 3 large eggs
  • 3 tablespoons milk of choice
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon almond extract 
  • 1/3 cup sprinkles

Instructions

  1. Preheat oven to 350ºF and line 8×4 medium loaf pan with parchment paper or grease well with oil; set aside.
  2. Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda, baking powder and salt; set aside.
  3. Mix wet ingredients: In large bowl whisk together oil, maple syrup, eggs, milk, vinegar and vanilla and almond extracts.
  4. Combine: Add bowl of dry ingredients into the bowl of wet ingredients, then fold in sprinkles until combined.
  5. Bake: Pour batter into prepared loaf pan and bake for 40-50 minutes, covering with foil at 30 minutes, then taking foil off for last 5 minutes of bake time. Bake until inserted toothpick in center comes out clean (no wet batter, crumbs are okay.)
  6. Cool: Allow bread to cool in pan for 15 minutes, then gently remove by grabbing parchment paper edges and resting on cooling rack. Slice and enjoy! 

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

straight on view of blueberry overnight oats jar layered with blueberry sauce, next to spoon with milk glass in background
Previous Post
The Best Blueberry Overnight Oats
almond flour blueberry banana bread on small plate next to banana slices and bluberries
Next Post
Blueberry Banana Bread

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

More...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!