Funfetti Quick Bread

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

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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!


  • 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


  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!