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  • Writer's pictureCassie

Raspberry Pound Cake Loaf (gluten-free, dairy-free)


I mean that. This bread was so good I divided it up and brought it to a few of my friends who eat gluten and dairy free as well. I found this recipe, in all its gluten and dairy glory, and I de-glutened and de-dairyed it. Yeah, I'm making up words now.

This is the perfect loaf to make if you are:

  • Having company over

  • Needing to bring something to a friend or family's place

  • Wanting to make a special gluten and dairy free treat for a friend or family member

  • Your just bored during this quarantine

Making this is the perfect solution to a situation where you want to bring a dessert or breakfast loaf to a family get together but you don't want to make two separate meals. We've all been there. At least I know I have. Every time we go to my Mom's place for Sunday dinners with my entire family, my parents end up making one meal, with gluten and dairy free options. If we are having a roast with mashed potatoes and gravy there is always a normal version of the meal and a gluten-free gravy and dairy-free potatoes waiting for me. My family members have a random variety of intolerance's as well, so my parents do everything to accommodate. Making a family dinner for everyone is already a task, but making options so I can eat without worry is beyond appreciated.

This loaf is the perfect solution. My goal with this entire blog, this entire audience, and my reason for wanting to start it, is to create gluten and dairy free options for comfort meals that taste JUST as good as the original. We all know there are meals that will never taste exactly the same, but creating versions that are just as good is exactly what I aim for when I test recipes.

Anyway - let's get on with it! Give this a try and check out my Instagram page for a video of the creation.


1 cup dairy-free butter

1 3/4 cup 1:1 gluten-free flour

1 6 ounce container fresh raspberries (additional if you want to add some to the top of the loaf)

1 cup + 2 tablespoons white sugar

3 eggs + 1 egg yolk at room temperature

4 tablespoons raspberry seedless jam

1/4 cup + 2 tablespoons dairy-free heavy cream (you can use half & half as well)

1 + 1/2 teaspoons vanilla

1 + 1/2 teaspoon almond extract

4 drops red gel food coloring (or 8 drops liquid)

1/2 cup powdered sugar


1. Preheat the oven to 350 degrees.

2. Line a 9x5 inch loaf pan with parchment paper so it hangs over on all sides and spray generously with cooking spray.

3. In a saucepan on medium heat, cook down fresh raspberries, 2 tablespoons sugar, jam, and 1/4 cup water. Cook for 10 minutes, until sauce has thickened. Push sauce through a sieve to remove seeds.

4. In a separate bowl, whisk eggs, egg yolk, 1/4 cup cream, 1 teaspoon vanilla, and 1 teaspoon almond extract until the mixture is slightly foamy.

5. In another large bowl, beat remaining 1 cup of sugar with the butter for 5-7 minutes on high, until the mixture is light and fluffy. Scrape down the bowl as needed.

6. Change mixer speed to low and slowly add in the flour. Speed up to medium, add egg mixture slowly, beat until combined. Scrape the bowl one more time, briefly mix, and set aside.

7. Add one cup of the batter into the bowl with the raspberry sauce. Stir in red food coloring.

8. To layer batter in the pan: add half the batter to the bottom, top with half the raspberry sauce. Using a knife, sharp side moving forward, swirl batters together. Just work up and down the loaf a couple times. Then, add the rest of the batter, top with the raspberry sauce, and swirl one more time.

9. Bake for approximately 1 hour 10 minutes. You will want to judge this based on inserting a toothpick into the center and take it out when it comes out clean.

10. Leave the loaf in the pan on a wire rack for 20 minutes, remove the pan, and replace on the wire rack to cool completely.

11. When the loaf is completely cooled, mix powdered sugar, 2 tablespoons cream, 1/2 teaspoon vanilla, and 1/2 teaspoon almond extract to a bowl and whisk until smooth. Pour glaze onto the loaf and top with additional raspberries, if you would like.

12. Keep this loaf in an air-tight container but I promise you, it won't last longer than the day!

Let me know what you think when you make this! I would love to know who you shared this with and your thoughts :)

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