Gluten Free Funfetti Cookie Dough Bread

This gluten free funfetti cookie dough bread is one of those recipes that sounds almost too good to be true. It’s soft, buttery, loaded with sprinkles, and has little pockets of melted white chocolate inside.

Think of it as a cross between cookie dough and a slice of cake, but in bread form. It’s sweet, fun, and honestly just really satisfying to eat.

The best part is that it’s completely gluten free. You’d never guess it from the texture though. It comes out light, moist, and tender every single time.

It’s a pretty simple recipe too. No complicated steps, no weird ingredients you can’t find. Just mix, fold, bake, and you’re done.

Whether you’re making it for yourself, bringing it to a friend’s house, or just want something colorful and delicious to snack on, this bread is a great choice.

Why You’ll Love This Recipe

Tastes Like Cookie Dough in Bread Form – The buttery vanilla batter with white chocolate chips gives you that raw cookie dough flavor but fully baked and safe to devour.

No One Will Guess It’s Gluten Free – The combo of almond flour and sour cream makes this bread so soft and moist that even gluten eaters will be shocked.

White Chocolate Pockets in Every Bite – The white chocolate chips melt into gooey little pockets throughout the bread that pair perfectly with the vanilla almond flavor.

Ingredients

• 2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 cup Almond Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup Unsalted Butter, softened
• 3/4 cup Granulated Sugar
• 2 Large Eggs
• 1 tbsp Vanilla Extract
• 1/4 tsp Almond Extract
• 1/2 cup Sour Cream
• 1/4 cup Whole Milk
• 1/2 cup Rainbow Sprinkles, plus 2 tbsp for topping
• 1/3 cup White Chocolate Chips

How to Make

Step 1

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.

Step 2

In a medium bowl, whisk together the gluten free baking flour, almond flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and very fluffy, about 4 minutes. Beat in the eggs one at a time, then mix in the vanilla extract, almond extract, sour cream, and milk until completely smooth.

Step 4

Fold the dry ingredients into the wet mixture using a spatula until just combined. Gently fold in the 1/2 cup of rainbow sprinkles and the white chocolate chips, being careful not to overmix or the sprinkles will bleed color.

Step 5

Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons of sprinkles over the surface.

Step 6

Bake for 50 to 58 minutes, until the bread is golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, tent it loosely with foil after 35 minutes.

Step 7

Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and cool on a wire rack. The inside will be soft, buttery, and cake-like with pockets of melted white chocolate and pops of color throughout.

My Tips

Cream the Butter and Sugar Longer Than You Think

The recipe says 4 minutes of beating, and that’s not a suggestion. Gluten free baked goods don’t have gluten to help with structure, so the air you whip into the butter and sugar is doing a lot of the heavy lifting to keep this bread light and cake-like.

You want the mixture to look almost white and really fluffy before you move on. If it still looks yellow and dense, keep going. Underbeating here is one of the main reasons gluten free breads come out flat and gummy.

Fold the Sprinkles in Fast and Gentle

Rainbow sprinkles will bleed their color into the batter if you stir too much or too roughly. You want quick, gentle folds with a spatula – maybe 5 or 6 turns max, just enough to spread them around.

It also helps to use classic jimmies (the rod-shaped sprinkles) instead of nonpareils (the tiny round ones). Jimmies hold their color much better during mixing and baking. Nonpareils tend to dissolve and turn the batter muddy.

If your sprinkles still bleed a little, don’t worry. A few pastel streaks in the batter actually look pretty. But if you overmix, you’ll end up with gray-ish dough instead of a fun confetti look.

Use Room Temperature Eggs and Sour Cream

Cold eggs and cold sour cream can cause the butter mixture to seize up and look curdled when you mix them in. That’s bad because it means the fat and liquid aren’t combining properly, which leads to a dense, uneven crumb.

Pull your eggs and sour cream out of the fridge about 30 minutes before you start. If you forget, you can put the eggs in a bowl of warm water for 10 minutes to take the chill off.

More Tasty Recipes

• Gluten Free Soft Baked Funfetti Cookies
• Gluten Free Funfetti Birthday Cake
• Gluten Free Cookie Dough Bites
• Gluten Free Chocolate Chip Cookie Dough Dip
• Gluten Free Double Chocolate Bread

FAQ

Can I use a different gluten free flour blend instead of 1-to-1 baking flour?

You can, but results may vary quite a bit. The 1-to-1 baking flour already contains xanthan gum, which helps give the bread structure and hold everything together. If your blend doesn’t include xanthan gum, you’ll likely need to add about 1 teaspoon on your own.

Avoid using single-ingredient flours like plain rice flour or coconut flour as a direct swap – they absorb liquid very differently and the texture won’t come out right. Stick with a multi-ingredient gluten free blend for the best results.