Thursday, September 11, 2014

{Allergy Free} Maple Cinnamon Bread

Maple Cinnamon Bread

2 1/4 cups flour blend
3/4 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 cup pure maple syrup
1 cup rice milk whisked with 1 tsp lemon juice
3 tsp egg replacer whisked with 4 T rice milk
1 tsp vanilla
1/4 cup browned Earth Balance (melt Earth Balance over medium heat until it bubbles and then wait until it is clear, about 5 minutes)
1/8 cup cold Earth Balance
1 T cinnamon
2 T brown sugar

1 1/2 cup powdered sugar
2 T rice milk
1 tsp vanilla
1/4 tsp salt

Whisk together flour blend through salt in a large bowl.
In a separate bowl stir together the maple syrup through browned Earth Balance.
Combine the wet and dry ingredients just until combined.
In a separate small bowl cut the cold Earth Balance into the cinnamon and brown sugar.
Fold the cinnamon mixture into the batter.
Pour into small greased bread tins.
Bake at 350 for 25-27 minutes or until toothpick inserted into loaves comes out clean.
Let cool in pans for 15 minutes and then cool on wire racks.
To make the icing combine the ingredients and whisk well, adding more powdered sugar or rice milk as needed to achieve desired consistency.
Drizzle loaves with icing.

Makes 4 small loaves.

Linked up with Linda's Lunacy Making a Home Linky

Linked with Allergy Free Wednesdays!


Anonymous said...

This sounds so good! But how small a loaf? I want to make sure I put it in the right pan. Thank you!

Lexi Henegar said...

I think my small loaf pans are 5.75" by 3" (or 3.25") I used 4 small loaf pans. They are just called mini loaf pans.

Tessa Domestic Diva said...

i love the idea and the flavors here, I can;t wait to try my own version! thanks for sharing, I am featuring your recipe this week of Allergy Free Wednesday!

Lexi Henegar said...

Yay! Thank you!

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