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Side view of a loaf of Maple Cinnamon Crunch Bread with a golden-brown crust and visible crunchy topping.
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Maple Cinnamon Crunch Bread (gluten-free and dairy-free)

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 slices
Calories 250
A delicious gluten-free and dairy-free bread infused with maple and cinnamon, topped with a crunchy swirl for added texture.

Ingredients

Main ingredients

  • 1/3 cup melted coconut oil or butter
  • 1 egg egg
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup
  • 2/3 cup milk of choice (I used almond)
  • 2 cups gluten-free all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 cup white chocolate chips (optional)
  • 1/2 cup coconut sugar
  • 1 tablespoon gluten-free flour
  • 1 tablespoon cinnamon
  • 2 tablespoons coconut oil, melted and cooled

Instructions 

  • Preheat oven to 350°F (175°C) and prepare a loaf pan with parchment and greasing.
  • Whisk together oil, egg, coconut sugar, vanilla, maple syrup, and milk until smooth.
  • Mix in flour, baking soda, and cinnamon until batter is smooth.
  • Fold in white chocolate chips, then pour half into the pan.
  • Add cinnamon crunch swirl, then top with remaining batter and swirl on top. Bake for 45 minutes until golden and cooked through.

Notes

Ensure to cool the bread before slicing for best texture.
Calories: 250kcal
Cost: $15
Course: Breakfast, Snack
Cuisine: American
Keyword: Cinnamon, gluten free, Maple