Gluten Free Cinnamon Bread

This recipe comes from our 2011 “Bake a Healthier Holiday” partnership with California Olive Ranch (http://www.californiaoliveranch.com).

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Votes: 79
Rating: 2.18
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Servings 16people
Submitted By Sarena Shasteen from The Non-Dairy Queen
This recipe comes from our 2011 "Bake a Healthier Holiday" partnership with California Olive Ranch (http://www.californiaoliveranch.com).
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 79
Rating: 2.18
You:
Rate this recipe!
Servings 16people
Submitted By Sarena Shasteen from The Non-Dairy Queen
This recipe comes from our 2011 "Bake a Healthier Holiday" partnership with California Olive Ranch (http://www.californiaoliveranch.com).
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Coat 3 - 5.57 x 3.35 x 2.25 inch mini loaf pans or 1 - 9 x 5 inch loaf pan with California Olive Ranch Mild and Buttery Artois Ranch Olive Oil.
  2. Combine oil, egg, vanilla and milk in a bowl. In a separate bowl, combine the sugar, flour, cinnamon, baking soda, xanthan gum, baking powder and salt. Gradually add the dry ingredients into the wet. Mix just until combined.
  3. Pour into prepared loaf pan. Evenly sprinkle each loaf with the cinnamon and sugar topping mixture. Cook for 35 - 40 minutes for mini loaves, 50 - 60 minutes for a large loaf or until a toothpick inserted in the center comes out mostly clean with a little bit of gooeyness on it. You can remove it from the pan after it has cooled for about 10 minutes or leave it in the pan and give it as a gift.
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