Ingredients

• ¾ cup Cane Sugar (162 g)
• 2 cups Gluten Free 1-to-1 Baking Flour (296 g)
• 2 tsp Ground Cinnamon
• 1 tsp Baking Soda
• ½ tsp Baking Powder
• ½ tsp Salt
• 1 cup Milk or Dairy Free Milk Alternative (240 mL)
• ¼ cup Extra Virgin Olive Oil (60 mL)
• 1 Tbsp Apple Cider Vinegar (15 mL)
• 1 Egg
• 1 tsp Vanilla Extract

• ¼ cup Cane Sugar or Turbinado Sugar (45 g)
• ¼ tsp Ground 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, oil, vinegar, 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 topping ingredients. 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.