Ingredients

The following ingredients have 4 Servings
  • 2 cups gluten free all purpose flour ((I recommend Cup4Cup brand))
  • 1 ⅓ cup granulated sugar (divided)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk ((see recipe notes for dairy-free adaptation))
  • 1 egg
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • ½ tablespoon butter, (softened)
  • 1 teaspoon gluten free all purpose flour
  • ¼ cup powdered sugar
  • 1 teaspoon milk
  • ¼ teaspoon vanilla extract

Instruction

  • Preheat the oven to 350ºF. For best results, line a 8X4 bread pan with an oversized piece of parchment paper. This helps you lift the bread out of the pan to cool, while keeping the streusel topping in place. Otherwise, grease the loaf pan with nonstick cooking spray.
  • In a large bowl whisk together the flour, 1 cup sugar, baking powder, baking soda, and salt.
  • In a small bowl whisk together the buttermilk, egg, oil, and vanilla. Stir together cinnamon and remaining ⅓ cup sugar in another small bowl and set aside.
  • Stir the liquid ingredients into the dry ingredients until just mixed and no flour pockets remain. Layer half the dough on the bottom of the prepared pan. Sprinkle the top with 3 tablespoons cinnamon sugar mixture. Reserve the rest for the streusel topping. Use a knife to swirl the cinnamon into the batter. Top the cinnamon sugar layer with the remaining bread dough.
  • To make the streusel topping, add the softened butter and 1 tsp. flour to the remaining cinnamon sugar mixture. Use a fork to combine the butter in thoroughly. Sprinkle the crumbles on top of the bread. Use a knife to swirl in gently.
  • Bake 50-55 minutes, or until a butter knife inserted in the middle comes out without wet dough. Cool in the pan for 10 minutes and then use the parchment paper to lift the bread out onto a cooling rack. Pull down the parchment to allow air to circulate around the bread.
  • After cooling, mix together the powdered sugar, milk, and vanilla extract for the glaze frosting and drizzle over the top. Allow the glaze to harden slightly before slicing.
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