Gluten Free Cinnamon Chocolate Chip Bread (Dairy Free)
Cinnamon roll meets chocolate chip cookie in this gluten free quick bread. A lush chocolate chip bread contains cinnamon sugar swirls for warm, sweet, and chocolatey treat that is also dairy free, nut free, and refined sugar free.
Servings 1 loaf
Ingredients
Chocolate Chip Bread
- 1 ½ cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 2 tablespoon tapioca starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ½ cup maple syrup
- ¼ cup olive oil
- ½ cup dairy free buttermilk (mix ½ cup milk with 1 teaspoon apple cider vinegar or lemon juice and let sit 10 minutes)
- 2 tablespoon plain dairy free yogurt
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Cinnamon Sugar Swirl
- 2 tablespoon coconut sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
- Sift together the dry ingredients in a medium bowl and set aside.
- In a large bowl, beat together the eggs, maple syrup, oil, milk, yogurt, and vanilla extract until well combined.
- Add the dry ingredients to the wet and mix until just combined with a few flour streaks remaining.
- Fold in the chocolate chips.
- Combine the cinnamon and coconut sugar in a small bowl.
- Spread half the batter in the prepared loaf pan then sprinkle the cinnamon-sugar over the batter. Scoop the remaining batter on top. Use a knife or chopstick to swirl the cinnamon-sugar into the batter completely. Be sure to get to the edges and bottom and top of loaf.
- Add more chocolate chips on top if desired and bake for 40-45 minutes, until a toothpick inserted in the middle of the loaf has a few crumbs on it.