Baking Season Has Begun!

It's that time of year again...time to bake! I have a standard few things that I make every year during the holidays. My most favorite is....

Cinnamon bread!

This always goes to the teachers.

It's the perfect bread to package up for traveling and it only gets better when it sits over night!

The cinnamon bread really feels like the holidays for me and I love baking this for people!

This is a mini version I made that is perfect for giving to friends and loved ones! I like giving them in the mini pans for an extra special gift, wrapped in clear wrap and tied with a ribbon.


Gluten Free Cinnamon Bread
(3 Mini Loaves or 1 Large Loaf)
original recipe can be found here

1 1/3 cup sugar (white or turbinado)
1 cup Bob's Red Mill White Rice Flour
1/2 cup Bob's Red Mill Brown Rice Flour
1 /2 cup Bob's Red Mill Buckwheat Flour
2 tsp cinnamon
1 tsp baking soda
3/4 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp salt
1 egg (flax egg works too - 1 TBSP flax meal mixed with 3 TBSP hot water)
1/4 cup California Olive Ranch's Mild and Buttery Artois Ranch***
1 1/4 cup milk or dairy free milk alternative (I use almond)
1 tsp vanilla

1 TBSP turbinado sugar mixed with 1/4 tsp cinnamon for topping

Preheat oven to 350 degrees. Coat 3 - 5.75"x3.35"x2.25' mini loaf pans or 1 9x5 loaf pan with California Olive Ranch Mild and Buttery Artois Ranch.

Combine oil, egg, vanilla and milk in a bowl. In a separate bowl, combine the sugar, flour, cinnamon, baking soda, xanthan gum, baking powder and salt. Gradually add the dry ingredients into the wet. Mix just until combined. Pour into prepared loaf pan. Evenly sprinkle each loaf with the cinnamon and sugar topping mixture. Cook for 35-40 minutes for mini loaves, 50-60 minutes for a large loaf or until a toothpick inserted in the center comes out mostly clean with a little bit of gooeyness on it. You can remove it from the pan after it has cooled for about 10 minutes or leave it in the pan and give it as a gift.

***Did you notice I used olive oil? This brand in particular is amazing. The mild buttery artois is so light and mild in flavor, it works perfectly in holiday baked goods!

I'm sharing this on Simply Gluten and Sugar Free's Slightly Indulgent Tuesday.

Do you have a standard thing you bake every year? This is something the teachers have started to expect and ask for so I'm happy to make it!