Your Gluten Free Coach

Gluten-Free Cinnamon Swirl Bread

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Do you know that feeling when everyone around you is enjoying yummy muffins or sweetbread but you can’t have any because it’s not gluten-free? With this recipe, you no longer have to watch others eat … you’ll be enjoying every bite too! I’ve made this both with gluten and without. The difference is very minimal with the gluten-free version being a bit denser – but it was loved by all! I can’t wait for you to try it and enjoy it as much as I do!

Ingredients

Pan prep

  • Crisco
  • 1 tablespoon cinnamon
  • 1 tablespoon sugar

 

Batter

 

Cinnamon mixture

  • 1/3 cup sugar
  • 1 ½ teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F bake (or 325°F convection bake).
  2. Prepare bread pan by greasing with Crisco. Mix together cinnamon and sugar then pour into greased pan and coat bottom and all sides.
  3. Cream together butter, sugar, and egg in a stand mixer.
  4. Add buttermilk, flour, and baking soda; mix well.
  5. In a separate small bowl, mix together cinnamon mixture.
  6. Pour half of the batter into the prepared bread pan.
  7. Sprinkle ¾ of the cinnamon mixture over batter.
  8. Add remaining batter, gently spread evenly.
  9. Sprinkle remaining cinnamon mixture over top; swirl into the batter with a knife.
  10. Bake for 45-50 minutes until done (internal temp should be 200°F).