Since the Snickerdoodle Bread went over well at work and because I have a bunch of gluten-free flour left, I thought I'd whip up a batch of this bread. The muffins I made from the original recipe were delicious!
Cinnamon Bun Bread, Gluten Free
1/4 c sugar
1/3 c chopped toasted walnuts*
1 1/2 tsp ground cinnamon
BREAD
1 3/4 c Bob's Red Mill gluten-free all-purpose flour
1/3 c chopped toasted walnuts*
1 1/2 tsp ground cinnamon
BREAD
1 3/4 c Bob's Red Mill gluten-free all-purpose flour
1 1/3 tsp Bob's Red Mill xanthan gum
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 c sugar
1/4 c unsalted butter, softened
1 egg
1 1/4 tsp vanilla extract
3/4 c whole milk
ICING
1 c powdered sugar
1/4 tsp vanilla extract
1 to 2 tbsp whole milk
3 tbsp chopped toasted walnuts*
Heat oven to 350°F. Grease 8.5x4.5-inch loaf pan with butter.
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 c sugar
1/4 c unsalted butter, softened
1 egg
1 1/4 tsp vanilla extract
3/4 c whole milk
ICING
1 c powdered sugar
1/4 tsp vanilla extract
1 to 2 tbsp whole milk
3 tbsp chopped toasted walnuts*
Heat oven to 350°F. Grease 8.5x4.5-inch loaf pan with butter.
Combine all filling ingredients in small bowl.
Whisk flour, baking powder, baking soda and salt in medium bowl.
Beat 1 cup sugar and butter in large bowl at medium speed 3 minutes or until light and fluffy.
Beat in egg and 1 1/4 teaspoons vanilla until smooth and well-blended.
At low speed, beat in flour mixture in 3 parts alternately with 3/4 cup milk, beginning and ending with flour mixture.
Spread one-third of the batter in pan; sprinkle with half of the filling.
Top with half of the remaining batter, spreading gently. Sprinkle with remaining filling.
Spread with remaining batter.
Bake 50 to 55 minutes or until golden brown and skewer inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely.
Whisk powdered sugar, 1/4 teaspoon vanilla and 1 tablespoon of the milk in small bowl, adding additional milk for desired consistency.
Drizzle over top of bread, allowing to drip down sides.
Sprinkle with remaining 3 tablespoons walnuts; press into icing. Let stand until set. (Bread can be made 3 days ahead. Cover and store at room temperature.)
Because I'd made a gluten-free quick bread once before, I knew to expect the batter to become pasty. What I didn't expect was how pasty it would be. When doing the flour/milk additions, the batter became so glue-like that it creeped up the beaters toward the mixer itself. I was forced to eject the beaters and finish mixing the batter by hand lest the entire mixer be covered in batter.
As you can imagine, spreading the batter, particularly after the filling was added, required a bit of patience. The filling stuck to the batter when spreading and it was like pages in a old book: easily opened. I realized that spreading the batter along the glass dish and then smearing it across the middle worked better than simply spreading it across the middle of the dish.
Unlike the last time I did a gluten-free quick bread, I used butter to grease the dish and it worked out so much better than greasing with oil. The bottom of the bread didn't burn at all; the color was a nice brown all over.
Cost:
- gluten-free flour: $1.36
- xanthan gum: $0.21
- sugar: $0.54
- butter: $0.29
- egg: $0.25
- milk: $0.60
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