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Gluten Free Cinnamon Bread

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes
This recipe comes from Sarena Shasteen, author of The Non Dairy Queen, as part of our Bake a Healthier Holiday partnership with California Olive Ranch.
Gluten Free Cinnamon Bread
(3 Mini Loaves or 1 Large Loaf)
Preheat oven to 350°F. Coat 3 – 5.75″ x 3.35″ x 2.25″ mini loaf pans or 1 9 x 5 loaf pan with California Olive Ranch Mild and Buttery Artois Ranch.

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. 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.

About The Author
Sarena Shasteen Google: Sarena Shasteen
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2 Responses to “Gluten Free Cinnamon Bread”

  1. I am shocked to see you label this bread “healthy” Nearly every person on a SAD diet has heart disease and heart-health doctors agree – NO OIL. And replacing unhealthy refined sugar with date sugar or Zsweet is also essential to be healthy and easy to do.

    • Hi Stephen,

      I don’t think you can truly say that everyone on the standard American diet has heart disease and I think you’re overstating the “no oil” component. I am certain a heart-health doctor would rather you ingest heart-healthy olive oil than butter. Certainly, we should all be cutting back on how much fat we ingest, but during the holidays most people are not looking to watch their fat intake. We thought this recipes does stand out as a healthy alternative to conventional recipes.

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