Gluten free vegan cinnamon swirl bread

• Vegan
• Gluten free

• Canned Goods

  • 1 1/8 cup So delicious unsweetened almond milk or coconut milk

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 cup Cane sugar
  • 2 tsp Cinnamon, ground
  • 1 cup Powdered sugar
  • 2 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 1 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/3 cup Canola or sunflower seed oil, organic
  • 1 tbsp Vinegar

• Liquids

  • 1 tbsp Water

Found on sarahbakesgfree.com

Ingredients

• 2 cups Sarahs gluten free flour blend
• 1 cup cane sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup, plus 2 tablespoons So Delicious unsweetened almond milk or coconut milk
• 1 tablespoon vinegar
• 1/3 cup organic canola or sunflower seed oil
• 1 teaspoon pure vanilla extract
• 1/4 cup cane sugar
• 2 teaspoons ground cinnamon
• 1 cup powdered sugar
• 1-2 tablespoons water
• 1/2 teaspoon pure vanilla extract

Directions

• Preheat oven to 350 degrees. Prepare 9x5-inch loaf pan by spraying with nonstick cooking spray.
• In large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
• Stir together almond milk, vinegar, oil and vanilla. Add to flour mixture and stir until batter is smooth.
• In small bowl, combine remaining sugar and cinnamon.
• Scoop 1/3 of batter in prepared loaf pan. Spread into even layer. Sprinkle 1/2 of cinnamon-sugar mixture over batter. Using butterknife, gently swirl batter.
• Scoop in another 1/3 of batter and spread evenly. Top with remaining cinnamon-sugar mixture. Gently swirl.
• Top with remaining 1/3 of batter and spread evenly.
• Bake bread 45-50 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Let cool in pan 10 minutes. Invert onto cooling to cool completely.
• Make vanilla glaze by mixing together powdered sugar, water and vanilla. Stir until smooth. Drizzle over cinnamon bread.
• Allow glaze to set. Slice and serve bread.