This recipe is dedicate to Vanessa, of my regulars when I owned the bakery. She LOVED the Cinnamon Sugar Bread and was so disappointed if we were out of it when she’d come in.
Well, here it is Vanessa! I’ve tweaked the original but I think you’ll find it’s just as delish!
2 1/2 cups Bob’s Red Mill All-purpose Gluten Free Flour
1 cup coconut sugar
2 tablespoons Arrowroot
2 tablespoons Ground cinnamon
1 1/2 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon sea salt
1 Tablespoon cinnamon 1/2 teaspoon xanthan gum
1/2 cup refined coconut oil, melted, plus more for greasing and brushing
1/3 cup unsweetened applesauce
2 tablespoons vanilla extract
1 cup hot water
1/2 cup coconut sugar
1/2 cup batter
2 Tablespoon ground cinnamon
2 Tablespoons hot Water
Preheat oven to 350o Lightly oil the bottom of a standard bread loaf pan.
In a medium size bowl, sift together the dry ingredients to get rid of all the chunks of the coconut sugar.
In a separate bowl, combine all of the wet ingredients together. Add the dry ingredients into the wet mixture and stir until smooth.
To make the swirl, mix together coconut sugar, ground cinnamon, 1/2 cup of the batter and hot water stirring until the mixture is creamy.
Now it’s time for the fun! Pour half of the batter into the loaf pan then pour half of the swirl mixture on top of that down the right side. Pour the remaining batter on top, then pour the remaining swirl on top, down the left side.
Insert a knife or long skewer into the batter and make a swirl motion throughout. You want to try to swirl through each section to gently merge the batters but take care not to overdo it.
Place the pan in the oven and bake for 30 minutes. Remove from the oven and brush the top with a generous amount of coconut oil.
Return it to the oven, rotating 180o and bake for another 5 minutes or until the bread springs back to touch when you stick a toothpick in the center and it comes out clean. (If you put a toothpick in it and it goes into the swirl mixture, it will not be clean, be careful to put it where there isn’t swirl to check for doneness).
Let the loaf cool for 10 minutes before removing from pan.