Cinnamon Streusel Bread Gluten Free Recipes

GLUTEN FREE CINNAMON SWIRL BREAD

Steps:

• In a small mixing bowl, whisk together the sugars and cinnamon. Set aside.
• Preheat oven to 350 degrees and grease a standard 9"x5" loaf pan.
• In a large mixing bowl, whisk together the sugar, gluten free flour, baking powder, and salt. Make a well in the center of the mixture.
• In a medium mixing bowl, beat the egg. Add the milk, butter, and vanilla and stir until combined. Transfer the egg mixture to the well of the flour mixture and stir until just combined.
• Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon mixture over the batter. Pour the remaining batter over the cinnamon layer and top with the remaining cinnamon mixture.
• Using a table knife or spatula, draw lines through the batter, vertically and then horizontally, to swirl the mixtures together.
• Bake for 50-60 minutes or until the bread is browned and a pick inserted into the center comes out clean.
• Cool the bread in the pan for 10 minutes. Remove the bread from the pan and allow to cool completely on a wire rack.

CINNAMON STREUSEL QUICK BREAD

Steps:

• Heat oven to 375°F. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray.
• In medium bowl, stir Muffin Mix, flour, water, oil and eggs just until blended (batter may be lumpy). Spread batter in pan. Sprinkle with Streusel.
• Bake 38 to 43 minutes or until top is golden brown and springs back when lightly touched. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.

GLUTEN-FREE CINNAMON STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
• In medium bowl, mix brown sugar, 1/3 cup flour blend and the cinnamon. Cut in cold butter, using pastry blender or fork, until mixture is crumbly. Set aside.
• In large bowl, beat 3/4 cup granulated sugar and the softened butter with electric mixer on medium speed until fluffy. Beat in eggs until blended. Beat in 1/2 cup milk and 1 1/2 teaspoons vanilla just until blended. Stir in 1 2/3 cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about 3/4 cup streusel mixture over batter. Drop remaining batter over streusel; spread carefully. Sprinkle remaining streusel over batter.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes.
• In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

CINNAMON STREUSEL BREAD (GLUTEN-FREE)

Steps:

• Grease and flour two small loaf pans (8" x 4").
• Mix dry ingredients thoroughly in large bowl.
• Measure wet ingredients and have ready. You may require less than the above amount of milk, so keep it separate.
• Prepare topping by first blending the brown sugar and cinnamon. Once well mixed, reserve 1 tbsp of this mixture and set aside for use as topping. Add 1 tbsp butter to remaining mixture and blend until crumbly.
• Using an electric mixer, add liquid ingredients to the dry ingredients. You may require less milk, so add slowly. The consistency of the batter should be slightly thicker than cake batter and sticky.
• Use the mixer at medium and high speed until smooth, about 3 minutes.
• Split half to two-thirds of the mixture evenly between the 2 loaf pans.
• Sprinkle the streusel mixture into each loaf pan. Swirl gently into batter.
• Pour remaining batter into loaf pans, on top of the streusel swirl.
• Sprinkle reserved cinnamon/brown sugar mixture on top of each loaf.
• Bake bread at 350F for 40-45 minutes. Do not undercook. Check doneness with toothpick or cooking thermometer. Internal temperature should read 210-212F when done.
• Remove bread from oven and place on wire rack. Allow to cool for 5 minutes before removing from pan.