Funfetti Quick Bread

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

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!