Description
Gluten free and dairy free easy cinnamon loaf with a maple cream cheese frosting!
Ingredients
Scale
For the bread
- 1 cup unsweetened almond milk (or milk of choice)
- 1/2 tbsp apple cider vinegar
- 3 eggs
- 1/3 cup + 2 tbsp avocado oil
- 3/4 cup coconut sugar
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 + 1/2 cups gluten free all purpose flour*
- 1 tsp xanthan gum (omit if your flour blend contains it- this is necessary to keep the bread from crumbling)
- 1/2 cup oat flour**
- 2 tbsp cinnamon
- 1 + 1/5 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
For the Cream Cheese Glaze:
- 1/3 cup softened cream cheese, vegan or regular
- 1 tbsp maple syrup
- Small splash of vanilla extract
- Pinch of sea salt
Instructions
- Preheat oven to 350°F and line a standard loaf tin with parchment paper.
- Mix the milk and apple cider vinegar together and set aside for 5 minutes (this creates a buttermilk).
- Whisk the eggs, avocado oil, coconut sugar, maple syrup, and vanilla. Whisk in the milk and apple cider vinegar until smooth.
- Whisk in the remaining dry ingredients until a smooth batter forms.
- Carefully pour the batter into the parchment lined loaf pan. Bake for 45-50 minutes, until a long toothpick or skewer comes out clean (a few moist crumbs are ok!).
- Allow to cool for 5 minutes, then carefully transfer the load to a cooling rack by picking up the parchment paper. Allow to completely cool.
- Mix the cream cheese frosting ingredients together until smooth. Spread over the loaf once cooled and serve. Tip: I like to make a double batch of the frosting to serve with extra frosting on the side 🙂
Notes
*I have not tried this with any other flours (ex: almond flour). I cannot guarantee what the results of the loaf will be when substitutions are made!
** You can make your own oat flour by blending old fashioned oats. Be sure to measure after blending.