Cooking and Serving: 65 minutes | 1 standard loaf quick bread
Ingredients
1 ¾ cups (245 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, omit if your blend already contains it | 10 tablespoons (54 g) cornstarch
Description
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 65 minutes | Servings: 1 standard loaf quick bread
Ingredients
1 ¾ cups (245 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
10 tablespoons (54 g) cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup (150 g) granulated sugar
6 tablespoons (84 g) unsalted butter, at room temperature
1 cup (8 fluid ounces) buttermilk, at room temperature
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
1 teaspoon pure vanilla extract
½ cup (100 g) granulated sugar
2 teaspoons ground cinnamon
1 cup (115 g) confectioners’ sugar
1 tablespoon milk, plus more
Instructions
MAKE THE QUICK BREAD BATTER
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder,.
baking soda, salt and sugar, and whisk to combine well.
Create a well in the center of the dry ingredients and add the butter,.
buttermilk, eggs, and vanilla, mixing to combine after each addition. The.
batter will be thick and fluffy.
MAKE THE CINNAMON-SUGAR MIXTURE AND ASSEMBLE.
In a small bowl, place the granulated sugar and cinnamon, and mix to combine.
Scrape half of the quick bread batter into the prepared loaf pan, and spread.
into an even layer with a wet spatula.
Place half of the cinnamon-sugar mixture on top and shake into an even layer.
Place the remaining batter on top followed mixture, in the same manner.
Using a wet butter knife at an angle perpendicular to the bottom of the loaf.
pan, carefully swirl the batter in all directions. The top of the batter.
should be craggy and uneven.
BAKE THE LOAF
Place the loaf pan in the center of the preheated oven and bake for 30.
Lower the oven temperature to 325°F, rotate the loaf pan 180°, and continue.
to bake until a toothpick inserted in the center of the loaf comes out with.
no more than a few moist crumbs attached, and the top is light golden brown.
and firm to the touch (about another 15 minutes).
Remove from the oven and allow to cool in the baking pan for 15 minutes.
before transferring to a wire rack to cool completely.
MAKE THE GLAZE
In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix.
well, until a thick paste forms. Add more milk combine well, until the glaze falls off the spoon slowly, in a thick but.
Add milk very slowly, as it is much easier to thin, than to thicken, the.
glaze. If you do thin the glaze too much, add more confectioners’ sugar a.
teaspoon at a time to thicken it.
Drizzle the glaze in zigzag patterns all over the top of the cooled quick.
bread. Slice thickly and serve.
MAKE THE GLAZE
In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix.
well, until a thick paste forms. Add more milk combine well, until the glaze falls off the spoon slowly, in a thick but.
Add milk very slowly, as it is much easier to thin, than to thicken, the.
glaze. If you do thin the glaze too much, add more confectioners’ sugar a.
teaspoon at a time to thicken it.
Drizzle the glaze in zigzag patterns all over the top of the cooled quick.
bread. Slice thickly and serve.
Notes
Adapted from Taste of Home
for Lemon Poppyseed Bread
Originally published on the blog in 2015. In 2020, some photos new; video new;
Nutrition information is automatically calculated, so should only be used as an
Cinnamon Swirl Quick Bread slice facing forward
Swirl Quick Bread slice facing forward
Cinnamon swirl quick bread raw in pan, closeup of baked crust in whole loaf, and
one slice facing forward
swirl quick bread raw in pan, closeup of baked crust in whole loaf, and one