Gluten-Free Cinnamon Bread

This sweet, comforting bread is a perfect addition to your beginner gluten-free baking pathway. Featuring a rich, buttery base and a distinct cinnamon-sugar ribbon through the middle, it yields eight mini loaves that are perfect for sharing or freezing.

Kitchen Equipment Needed

• 8 mini loaf pans
• Large mixing bowl (or stand mixer)
• Small bowl
• Spatula or whisk
• Non-stick cooking spray (such as Pam)
• Wire cooling rack

Ingredients:

For the batter:

• 1 cup softened butter: (2 sticks)
• .2 cups sugar.
• 2 tsp baking soda.
• 2 large eggs.
• 1 tbsp vanilla extract.
• 2 cups buttermilk.
• 4 cups gluten-free flour blend.

The Cinnamon Swirl

• 1/3 cup sugar.
• 2 tsp ground cinnamon.

Step-by-Step Instructions

Preheat and Prepare the Pans: Preheat your oven to 350°F (175°C). Lightly spray all 8 mini loaf pans with non-stick cooking spray and set aside.

Cream the Wet Ingredients: In a large mixing bowl, cream together the softened butter, 2 cups of sugar, and baking soda until the mixture is light and fluffy.

Add Liquids: Add the eggs, vanilla extract, and buttermilk to the butter mixture. Mix well until fully combined and smooth.

Incorporate the Flour: Slowly mix in the gluten-free flour blend, stirring until the batter is completely smooth and consistent.

Create the Bottom Layer: Spoon exactly 1/16th of the batter into the bottom of each of the 8 mini loaf pans. (This will use up half of your total batter and create the bottom layer).

Add the Cinnamon-Sugar Swirl: In a small bowl, stir together the 1/3 cup of sugar and the 2 tsp of cinnamon. Sprinkle this mixture evenly over the batter in each of the 8 pans.

Cover and Bake: Spoon the remaining half of the batter over the cinnamon-sugar layer in each pan, making sure the filling is completely covered. Bake at 350°F (175°C) for 37 to 39 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Remove the pans from the oven and place them on a wire rack to cool completely before removing the loaves.