Description
A delicious cinnamon swirl quick bread that is sprinkled with chocolate chips.
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 2 teaspoons gluten-free baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup white sugar
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 1 cup buttermilk
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Combine flour
- baking powder
- baking soda
- and salt in a large bowl.
- Combine sugar
- brown sugar
- and oil in a separate bowl. Stir in buttermilk
- egg
- and vanilla extract. Add to flour mixture and mix until combined. Fold in chocolate chips. Spoon 1/2 of the batter into the prepared loaf pan.
- Combine brown sugar and cinnamon for the topping in a small bowl. Sprinkle all but 2 tablespoons topping into the loaf pan and cover with the remaining batter. Gently drag a knife through the batter to create a swirl. Sprinkle the remaining topping on top of the loaf.
- Bake in a preheated oven until a toothpick inserted comes out clean
- 50 to 60 minutes. Remove and let cool for 15 minutes. Remove from the pan to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 12