Gluten-free Snickerdoodle Quick Bread
This Gluten-free Snickerdoodle Quick Bread has a crispy cinnamon sugar crust and a moist cinnamon center that is absolutely delectable! You will feel so naughty indulging in this deliciousness, but no need, this snickerdoodle bread contains no butter and very little sugar and oil. Just try to keep from eating the whole loaf in one day!
If you’re a longtime reader of the blog, then you know what a huge snickerdoodle fan I am. If you don’t believe me, just check out a few of my other snickerdoodle posts- best snickerdoodle cookies, healthified snickerdoodles, snickerdoodle almond butter, mini snickerdoodle muffins, snickerdoodle waffles, snickerdoodle larabars and snickerdoodle oatmeal. Get my point? 🙂
It was high time, I come up with a delicious snickerdoodle quick bread recipe. I really wanted to keep this bread on the healthier side. There are plenty of holiday desserts that aren’t so healthy, that many of us will be indulging in, very soon. The snickerdoodle flavor is very festive with it’s cinnamon sugar sweetness. This bread would make a great addition to a holiday breakfast or brunch.
I decided to give Bob’s Red Mill Gluten Free 1-to-1 baking flour a try. I’m able to eat gluten, but I love experimenting with different ways of baking and I have several gluten-free friends… plus there’s you guys! This 1-to-1 gluten-free baking flour makes it so easy to transform traditional recipes to gluten-free. Simply follow your favorite baking recipe, replacing the wheat or white flour with this extraordinary blend.
Bob’s Red Mill gluten-free flour is perfectly formulated for baked goods. It gave my snickerdoodle bread such a terrific taste and texture – no additional specialty ingredients or custom recipes required. You would never guess this bread is gluten-free! This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum— making this the perfect blend for baking cookies, bread, muffins and brownies.
Gluten-free Snickerdoodle Quick Bread
Ingredients
- 2 cups Bob's Red Mill gluten free 1-to-1 baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup coconut palm sugar or brown sugar
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup unsweetened vanilla almond milk, any milk will work
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 large eggs
For the cinnamon/sugar topping and middle:
- 3 tablespoon sugar, I used coconut palm sugar
- 3 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees and prepare 8 x 4 loaf pan with a natural cooking spray.
- Mix cinnamon and sugar mixture for the topping in a very small bowl.
- Whisk all dry ingredients (flour through cloves) together in a large bowl. Combine all wet ingredients (vanilla through eggs) in a medium bowl.
- Pour wet ingredients into large bowl and fold into dry ingredients. Don't overmix.
- Pour about half of the batter into the loaf pan. Then add about half of the cinnamon/sugar mixture and use a butter knife to make swirls in the batter. Pour the other half of batter in the loaf pan and add the remainder of the cinnamon/sugar mixture to the top of the bread batter.
- Bake for about 50-55 minutes at 350 degrees. Bread is cooked when toothpick inserted in the center comes out clean.
- Allow bread to cool for at least 20 minutes before removing it from the loaf pan. Use a butter knife to slide along the sides of the bread to make for easier removal.
- Wrap leftovers in cling-wrap and leave at room temperature for about 1-2 days. Store in the fridge, if longer than 2 days.
Notes
Did you make this recipe?
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Something to think about…
Have you ever tried Bob’s Red Mill Gluten Free 1-to-1 baking flour?
Have you ever tried making a traditional recipe, gluten-free? Tell me about it.
Are you a snickerdoodle fan?
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
I don’t have gluten problem, so I used white flour for this bread. It smells sooooo good while baking, I can’t stop eating it this afternoon. Thanks for the recipe, healthy and super yummy.
Pinned and making!!
Thanks! Looks amazing
Yesssssss, I can’t wait to try this! I have been waiting for this recipe!
You are quite the Snickerdoodle lady, huh?! I have a question – what type of camera do you use? I’m always amazed by how gorgeous your photos turn out.