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Gluten-free Snickerdoodle Quick Bread

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This Gluten-free Snickerdoodle Quick Bread has a crispy cinnamon sugar crust and a moist cinnamon center that is absolutely delectable!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 154
Author Kim

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

Make sure you are using a gluten-free flour blend that is meant to work cup-for-cup for all-purpose wheat flour to achieve the best results.

Nutrition

Serving: 1slice | Calories: 154kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 229mg | Potassium: 27mg | Fiber: 3g | Sugar: 7g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg