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Maple Cinnamon Crunch Bread (gluten-free and dairy-free)

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5 from 1 review

This Maple Cinnamon Crunch Bread is a delicious and easy sweet loaf to make that’s gluten-free, dairy-free and the ultimate quick bread for a breakfast treat or snack!

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins

Yield: 8-10 slices 1x

Ingredients

Scale

Maple Cinnamon Bread:

Cinnamon crunch swirl:

  • 1/2 cup coconut sugar
  • 1 tablespoons gluten-free flour
  • 1 tablespoon cinnamon
  • 2 tablespoons coconut oil, melted and cooled

Instructions

  1. Preheat oven to 350 degrees F and line a loaf pan with parchment paper and grease well
  2. In a large bowl, whisk together oil, egg, coconut sugar, vanilla extract, maple syrup and milk until smooth
  3. Mix in the flour, baking soda and cinnamon until smooth
  4. Fold in white chocolate chips
  5. In a small bowl, mix cinnamon crunch swirl ingredients
  6. Pour half the batter into loaf pan then sprinkle half the cinnamon crunch swirl mixture
  7. Add remaining bread batter and cinnamon crunch swirl and swirl on top
  8. Bake in oven for about 45 minutes or until top is golden and center is cooked (I stick a toothpick in to see if it comes out clean)
  9. Allow the bread to cool then slice and enjoy!

Notes

*Store in airtight container for 3 days, fridge for 7 days or freezer for 2 months

  • Author: Rachel

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https://rachlmansfield.com/maple-cinnamon-crunch-bread-gluten-free-and-dairy-free/