Gluten-free Snickerdoodle Quick Bread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1/4 cup coconut oil melted
- 1 tablespoon cinnamon
- 3 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/2 cup unsweetened applesauce
- 2 cups bob's red mill gluten free 1-to-1 baking flour
- 1/2 cup coconut palm sugar or brown sugar
- 1 cup unsweetened vanilla almond milk (any milk will wor
- 3 tablespoon sugar (i used coconut palm sugar)
- Carbohydrate 2.77308414970696 g
- Cholesterol 91.1076388883366 mg
- Fat 13.9671775210882 g
- Fiber 0.816143385799295 g
- Protein 2.47553461765115 g
- Saturated Fat 9.35156395116045 g
- Serving Size 1 1 slice (50g)
- Sodium 85.3906336661897 mg
- Sugar 1.95694076390766 g
- Trans Fat 1.10472312349144 g
- Calories 143 calories
Preheat oven to 350 degrees and prepare 8 x 4 loaf pan with a natural cooking spray.Mix cinnamon and sugar mixture for the topping in a very small bowl.Whisk all dry ingredients (flour through cloves) together in a large bowl. Combine all wet ingredients (vanilla through eggs) in a medium bowl.Pour wet ingredients into large bowl and fold into dry ingredients. Don't overmix.Pour about half of the batter into the loaf pan. Then add about half of the cinnamon/sugar mixture and use a butter knife to make swirls in the batter. Pour the other half of batter in the loaf pan and add the remainder of the cinnamon/sugar mixture to the top of the bread batter.Bake for about 50-55 minutes at 350 degrees. Bread is cooked when toothpick inserted in the center comes out clean.Allow bread to cool for at least 20 minutes before removing it from the loaf pan. Use a butter knife to slide along the sides of the bread to make for easier removal.Wrap leftovers in cling-wrap and leave at room temperature for about 1-2 days. Store in the fridge, if longer than 2 days.
