Long Summer

January 25, 2011

Chocolate Cinnamon Bread with Sugar Crust

Filed under: Uncategorized — by dbmamaz @ 9:14 pm

My baker friend Christi Wampler Macomber has given me permission to share her wonderful recipe!  I have made it gfcf , and I swear I’ve never found a baked good as addictive!  I’ve never tasted her version, but my version comes out like a cross between brownies and coffee cake.  My subs are in parenthesis.  Enjoy!

Chocolate Cinnamon Bread with Sugar Crust

1/2 cup butter, room temperature (Earth Balance)
1 1/2 cups sugar
3 large eggs
1 cup all purpose flour (gfcf mix plus 3/4 tsp guar or xanthan)
2/3 cup cocoa powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup buttermilk (soy yoghurt)
2 tbsp water
1 tsp vanilla extract

1/4 cup sugar
1/2 tsp cinnamon
1/2 tsp cocoa powder
pinch ground cloves

  • Preheat the oven to 350F and thoroughly grease a 9×5″ loaf pan.
  • In a large bowl, cream together butter and sugar. Beat in eggs one at a time, waiting until the previous egg has been completely incorporated before adding the next.
  • In a medium bowl, sift together all purpose flour, cocoa powder, cinnamon, salt, baking powder and baking soda.
  • In a measuring cup, whisk together buttermilk, water and vanilla extract.
  • Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the sugar mixture. Begin and end with an addition of the flour mix.
  • Pour batter into prepared loaf pan.
  • In a small bowl, whisk together topping ingredients: sugar, cinnamon, cocoa powder and ground cloves. Sprinkle evenly on top of the loaf cake.
  • Bake at 350F for about 50 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow cake to cool in pan for 10-15 minutes, then run a knife around the edge and turn out onto a wire cooling rack.
    Cool completely before slicing.

Flour mix:  equal parts:

  • Soy flour
  • Coconut flour
  • Corn flour
  • Potato starch
  • Arrowroot flour
  • Quinoa flakes

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