Readers often share their special recipes with me, either via email or by posting on Facebook. I especially love when folks post a picture of their baked goodies with their recipes … some of these pics are quite drool-worthy!
This summer we’re embarking on a new kind of recipe fun by inviting YOU to share your favorite gluten-free recipes and pictures any time you like, on Facebook or via email, and if I pick yours to feature here on my blog and in my Recipe of the Week Newsletter, you’ll get your recipe in the limelight AND you’ll get a free Jules’ Mix of your choice with your next order!
Brenda W.’s Facebook Post: Cinnamon Swirl Bread
To start our Reader Recipe fun, the first recipe comes from Brenda W. on Facebook. Brenda shared her recipe for Cinnamon Swirl Bread that she swore tasted like crumb cake — something that’s very popular with the younger set in my household! Her picture of this bread sealed the deal for me – I knew I had to try it myself. And because Brenda’s bread was as delicious as promised — receiving rave reviews from my picky gluten eating kids — I now share her recipe with you!
So, thank you Brenda for your wonderful recipe! And to everyone else, dust off those recipe boxes and get bakin’! Share your recipe inspiration, and you just might win too!
Cinnamon Swirl Bread (from Brenda W.)
- 2 cups Jules Gluten Free™ All Purpose Flour
- 1 Tbs. baking powder
- 1 tsp. salt (I cut to 1/2 tsp. with good results)
- 1 cup granulated sugar (this recipe should work well with unrefined coconut palm sugar as a sub)
- 1 egg, slightly beaten (1 Tbs. ground flaxseed steeped in 3 Tbs. very warm water should work as a sub)
- 1 cup coconut milk beverage, not canned – (“or the kind from a cow,” says Brenda) – I used FlaxUSA™ Flaxmilk, vanilla flavor
- 1/3 cup coconut or vegetable oil (I used Spectrum® Organic Coconut Oil)
- 1/2 cup granulated sugar (I used 1/4 cup sugar with good results)
- 1 Tbs. ground cinnamon (I used 1 1/2 tsp. cinnamon with good results)
Preheat oven to 350° F (static) or 325° F (convection).
In a medium-sized bowl, whisk together dry ingredients: Jules Flour; baking powder; salt and sugar. In a separate mixing bowl, beat egg, milk and oil together until integrated. If using coconut oil, first melt the oil in a microwave-safe bowl or over low heat in a saucepan (coconut oil is solid at room temperature). Slowly stir the dry ingredients into the mixing bowl and beat until smooth. Mix the sugar and cinnamon together in a separate small bowl.
Oil a loaf pan (I recommend a metal 9×5 pan), then fill with half of the batter. Sprinkle the cinnamon-sugar mixture over the batter until it is entirely covered. (Optional: cut down through the batter with a butter knife in one direction, then in another, to spread the mixture into the batter in a swirled pattern so that it does not form a solid line through the center of the bread.) Pour remaining batter on top, smooth, then sprinkle remaining cinnamon-sugar.
Bake in preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove to cool in the pan on a wire rack for 15 minutes, then invert to remove the bread and return to the wire rack. Serve, or once fully cooled, wrap with foil and slice and serve for breakfast the next day. Note: Because I often bake late at night, my bread wasn’t fully cooled when I turned in for the night, so I wrapped the bread in a paper towel and put it inside a gallon-size zip-top bag, only partially sealed to allow steam to escape.