GF cinnamon bread test

DRY

2 cups  all purpose gluten free flour blend (next time try sub 1/2 almond flour)
1 tsp xanthan gum
2 tsp baking powder

1/2 teaspoon kosher salt

3/4 cup granulated sugar

WET

1/2 cup (8 fluid ounces) liquid- milk, alt milk 
1/2 cup greek yogurt 
2 eggs, beaten room temp

1 tsp pure vanilla extract

113 g butter melted 

CINNAMON-SUGAR MIX 

1/4 cup sugar

1/4 cup brown sugar 

▢2 TB ground cinnamon

1 tsp cardamom 

INSTRUCTIONS 

Preheat your oven to 350°F. Grease and line with unbleached parchment paper a standard 9-inch x 5-inch loaf pan and set it aside.

Sift dry ingredients together. 

Melt the butter and cool a bit. 

Mix the wet ingredients together then add the dry to the wet and stir to combine. 

Mix the cinnamon sugar together.

Place half the batter into a baking dish lined with parchment paper, then sprinkle the cinnamon sugar mix and give a swirl then add more cinnamon to the top and swirl again.   

Place the loaf pan in the center of the preheated oven and bake for 30 minutes at 350°F.

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.

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