This quick and simple breakfast bread is the perfect thing to whip up for family or guests who may be on a gluten-free diet.
I used Blends by Orly Sydney Blend for this recipe. It’s a gluten-free flour blend that works as a 1:1 replacement for all purpose flour and is perfect for cakes, muffins and quick breads.
I also prefer to use grapeseed oil in my baking. Grapeseed oil is high in polyunsaturated fats and vitamin E, and because it’s virtually flavorless, it’s a perfect oil for baking as it won’t interfere with the flavor of your ingredients. Grapeseed oil also has a high smoke point, which makes it a good substitute for olive or vegetable oils when stir-frying and sauteing.
Gluten-Free Cinnamon Streusel Quick Bread
2 Cups Blends by Orly Sydney Blend*
1 1/2 Cup of sugar, divided
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Cup Buttermilk
1 Large egg
1/4 Cup Napa Valley Naturals Grapeseed Oil*
1/2 Cup Sugar
3 Teaspoons ground cinnamon
3 Tablespoons Blends by Orly Sydney Blend*
2 Tablespoons butter, diced into small pieces
Preheat oven to 350 degrees. Lightly grease a regular-sized loaf pan.
In a large bowl, add flour, sugar, baking soda. and salt. Whisk together. In a medium sized bowl, mix together the buttermilk, egg and Grapeseed oil. Add wet ingredients to dry ingredients and mix just until ingredients are combined.
To make the topping, add all the topping ingredients into a medium bowl – cut butter in with a pastry blender, or use your hand to work the butter until the mixture is crumbly – (as pictured below).
Pour half the bread batter in the loaf pan. Top with 1/2 the topping (avoiding the outer edge of the pan). Then top with the rest of the bread batter. Take a butter knife and gently swirl the batter. Then top with remaining topping
Bake for 45-50 minutes or until a cake tester comes out clean.
If you’d like to make this recipe with regular all-purpose flour… That works too!