Ingredients

• ¾ cup Milk or Dairy Free Milk Alternative (180 mL)
• ½ cup unfed Sourdough Starter (137 g)
• ¼ cup Olive Oil (60 mL)
• 1 Egg
• 1 tsp Vanilla (5 mL)
• 1 cup Cane Sugar (216 g)
• 1 ¾ cups Gluten Free 1-to-1 Baking Flour (259 g)
• 2 tsp Cinnamon (5 g)
• 1 tsp Baking Soda (4 g)
• ½ tsp Baking Powder
• ½ tsp Salt
• ¼ cup Coarse Turbinado Sugar (45 g)
• ¼ tsp Cinnamon

Instructions

1. Preheat oven to 350°F. Coat three 5.75 x 3.35 x 2.25-inch mini loaf pans or one 9 x 5-inch loaf pan with nonstick spray.
2. Combine milk, sourdough starter, oil, egg and vanilla in a bowl. In a separate bowl, combine the sugar, flour, cinnamon, baking soda, baking powder and salt. Gradually add the dry ingredients into the wet. Mix just until combined. Pour into prepared loaf pan.
3. In a small bowl, mix together the sugar and cinnamon. Evenly sprinkle each loaf with the cinnamon and sugar topping mixture.
4. Bake 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.