Enjoy the delight of homemade gluten-free cinnamon swirl bread with this amazingly simple recipe. Perfect for any occasion!
Deliciously Easy Recipe for a Warm, Comforting Treat
Discover the joy of baking gluten-free cinnamon swirl bread, an easy and delightful treat that caters to those with gluten sensitivities. This quick bread recipe allows you to create a delicious loaf that is perfect for breakfast or as a snack. With its warm cinnamon flavor and soft texture, it offers a comforting experience for anyone looking to enjoy a homemade baked good without gluten.
This gluten-free cinnamon swirl bread is not only simple to make, but it also requires minimal ingredients, making it accessible for bakers of all levels. The combination of cinnamon and sugar in the swirl adds a sweet touch that elevates the bread, making it a favorite for both gluten-free individuals and those who simply enjoy a tasty bread option. Embrace the flavors of this delightful recipe and enjoy a slice of homemade goodness any time of the day.
Whisk Your Worries Away with This Delectable, Nutritious Twist on a Classic Favorite!
Hi y’all today I’m going to show you how to make gluten-free cinnamon swirl quick bread bread is really a deceptive word for most quick breads because to me they’re more like cake don’t you think I think people like to call it bread just so they can justify having it for breakfast or any time of day well whatever you choose to call it let’s get.
Into it and I’ll show you how to make this easy recipe the loaf pan I’m using today is an old one of mine that I really love using it’s 8×4 in but it’s very deep and I like that because it makes for a thicker piece of bread or cake or whatever you’re going to call it I’ve lined this with a parchment like sling.
If you will to be able to lift the bread right out when it’s done so first I’m going to mix together the cinnamon and sugar I have a half a cup or 100 g of sugar and a tablespoon or 9 G of ground cinnamon and and I’ll just give this a quick little whisk and set it aside this will go in the middle of the bread as the swirl and on.
Top all right I’ll put that aside for now I’ve got 1 and 3/4 cups or 245 G of my allpurpose gluten-free flour blend and I’ll add to that 1 teaspoon of baking soda and a half a teaspoon of salt I’ll just whisk these together real quick and then set this aside and now I’ll get my wet ingredients together I’ve got a medium bowl and I’ll.
Add one egg which is at room temperature all of my ingredients are at room temp by the way and this is 3/4 cups or 150 g of sugar and I’ll whisk this together with the egg it’s really quite thick so you don’t have to get it perfectly smooth just whisk it together and as soon as you add the rest of the ingredients it’ll thin out much much.
More so I’ll go ahead and add the sour cream which is A3 a cup or 80 g and also a/ thir a cup or 80 g of vegetable oil but any neutral oil will do and then I’ll add in 2/3 cup or 160 G of whole milk and 1 and 1/2 teaspoon of vanilla and you can sub both the sour cream and the whole milk with dairyfree options if you need to like yogurt for.
The sour cream and then dairyfree milk for the milk all right I’ll just pour this directly into the dry ingredients and then mix the two together it’s just that simple no mixer no yeast no proofing it’s kind of nice to make make a quote unquote bread in this amount of time isn’t.
It let me grab my prepared pan and I’ll just pour half of this into the bottom okay I’ll sprinkle almost all of this on top save about 2 tablespoons or so that looks great I’ll grab the rest of the batter now and pour the rest on top and then I’ll carefully spread this because the sugar mixture really likes.
To like grab hold of the batter now let me grab the rest of that cinnamon sugar and I’ll just sprinkle it all over the top of the bread this will be the top and it’s going to get nice and crusty and so darn yummy you guys that’s like my favorite part I’ll just use a butter knife here to swirl it slightly you can do it lengthwise or.
Widthwise it really doesn’t matter this goes in the oven at 350 F for about 55 to 60 minutes or until a skewer inserted into the center comes out clean look at this y’all I wish you could smell it it smells just like a cinnamon roll I’m going to let this cool in the pan for about an hour and then I’m going to put it on a wire rack to cool.
Completely I love having the parchment sling to easily remove it it makes it so simple it’s still a little warm so I’ll let it cool down completely before cutting it and serving it so while that’s happening I’ll make this quick glaze this is a total optional thing it’s just a cup or 125 G of powdered sugar and a little bit of milk and some.
Vanilla and it’s supposed to be only like a tablespoon or so of milk but I forgot that I had added more milk into this little Beaker just in case I needed it so now I have to add more powdered sugar to get it to the right consistency I want it drippy but not really super thin that’s much.
Better so I’ll just drizzle this all over the warm cake and let that kind of crust over I don’t want to add too much though because I really want those crunchy bits of cinnamon sugar to stay crunchy and and crusty all right y’all that’s all there is to it let’s try it let me just break off a little bit of the top first it’s.
All crunchy from that sugar y’all so so good this would be great with like some tea or coffee I’m more of a tea person myself but it’s like a coffee cake really and the Cake part is super soft and tender as well that inside cinnamon swirl it’s sticky and it’s almost like caramelized I must have gotten some of.
The cinnamon mixture into the bottom because the entire bottom of the loaf is Brown It’s like a two-toned loaf you see that my first few weren’t like that at all but it looks kind of cool actually for a quick and easy coffee cake or bread if you want to call it that this is the recipe you need enjoy
