Friday, July 20, 2012

{Allergy Free} Cinnamon Swirl Bread

This is another new addition to our fun weekend breakfasts: Cinnamon Swirl Bread.  This bread tastes like a cross between a cinnamon roll and cinnamon toast.  Prince Charming had some waiting on him when he returned from a business trip and he declared the recipe to be amazing.  Sometimes when the kids want cinnamon rolls, I think I'll make this bread instead.  It's so much simpler! 



Cinnamon Swirl Bread

2 cups flour blend
3/4 teaspoon xanthan gum
2 Tablespoons baking powder
3/4 teaspoon salt
1 cup sugar
1 1/2 teaspoons egg replacer whisked with 2 Tablespoons rice milk
1 cup vanilla hemp milk
1/3 cup applesauce

Topping:
1/2 cup sugar
1 Tablespoon of cinnamon

Mix the dry ingredients in one bowl and set aside.



Whisk wet ingredients together.


Add dry ingredients to wet and mix well, working out any lumps.

Pour half of the batter into the loaf pan (or small loaf pans).

Sprinkle half of cinnamon sugar mixture on batter.  Use a knife to swirl the cinnamon sugar mixture into the batter.

Spread remaining batter on top and sprinkle remaining cinnamon sugar mixture on top.



Bake at 350 for 55 minutes to an hour (or 25 minutes if using small loaf pans).

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