Cinnamon Streusel Bread Gluten Free
Indulge in the warm, comforting flavors of this Gluten-Free Cinnamon Streusel Bread, a perfect blend of soft, tender crumb and a sweet, buttery cinnamon topping. Made with gluten-free all-purpose flour, a medley of pantry staples, and a rich, crumbly streusel layer, this quick bread delivers all the classic flavors you love—without the gluten! Its easy-to-follow recipe ensures a moist, flavorful loaf that’s ideal for breakfast, dessert, or an afternoon snack. Ready in just an hour, this cinnamon-scented treat pairs beautifully with coffee or tea and stays fresh for days, making it a crowd-pleasing option for any occasion. Whether you’re gluten-free or simply seeking a scrumptious home-baked pastry, this Cinnamon Streusel Bread will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1 cup Milk (dairy or non-dairy)
- 0.25 cups Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cups Butter (for the streusel, cold)
- 0.5 cups Gluten-free all-purpose flour (for the streusel)
- 0.5 cups Brown sugar
- 1 teaspoon Ground cinnamon (for the streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, salt, and ground cinnamon.
In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients and mix until no lumps remain. Do not overmix.
Pour the batter into the prepared loaf pan, spreading it evenly.
To make the streusel topping, combine the cold butter, gluten-free flour, brown sugar, and cinnamon in a bowl. Use a pastry cutter or your fingers to mix until crumbly.
Sprinkle the streusel topping evenly over the batter in the loaf pan.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 498.2 g | 181% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 233.7 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 518 mg | 40% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
