on sunday morn'.by caroline
I love relaxing Sunday mornings. Like the average person, it’s very rare that I don’t start my day with places to be and people to see, so it’s a welcome derailment from that hustle and bustle scene.
So, with lazy Sunday mornings comes the inevitable urge to bake up something wonderful, and then sit and enjoy breakfast with Dan.
Today, it was this Whole Grain Cinnamon Streusel Quick Bread. It’s gluten-free, vegan, and absolutely full of wonderfully-smelling-heavenly-things. One thing’s for sure: This bread is definitely being added to the Lazy Sunday Repertoire …
Cinnamon Streusel Quick Bread
Keywords: bake bread breakfast dessert quick bread gluten-free vegan vegetarian whole grain cinnamon
Quick Bread Base
- 245 grams (about 1-1/2 cups) Whole Grain Gluten-Free Flour Mix
- 1 teaspoon gluten-free baking powder
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 Tablespoons of ground flaxseed meal mixed with 6 Tablespoons warm water
- 1/4 cup vegan granulated sugar
- 3/4 cup all-natural, unsweetened applesauce
- 1/4 cup almond milk
Cinnamon Crumble Mixture
- 1/2 cup packed vegan light brown sugar
- 1/2 cup Gum- and Gluten-Free Baking Flour Mix
- 1/2 teaspoon ground cinnamon
- 4 Tablespoons vegan and gluten-free butter substitute, softened
Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan by brushing with safflower oil or gluten-free and vegan butter substitute, like Earth Balance Buttery Spread.
In a medium bowl, sift together the whole grain flour, baking powder, baking soda, sea salt, cinnamon, nutmeg and cloves until well combined. Set aside.
Mix together the flaxseed meal and water in a small bowl and allow it to sit for a few minutes.
In a standing mixer (or using a hand mixer), “cream” the applesauce and vegan sugar until fluffy. Add the flaxseed meal and water combination, mixing until well combined. Slowly add the flour mixture, mixing thoroughly before adding the almond milk. Stir until all ingredients are thoroughly combined.
Prepare the topping in a medium bowl. Combine the sugar, flour, cinnamon, and butter substitute, and mix until it resembles coarse crumbs. (This is easily done by mashing ingredients together with a fork.)
Pour 1/2 of the batter mixture into the prepared pan. Top with 1/2 of cinnamon crumble mixture. Top cinnamon crumble mixture with remaining batter. Top with remaining cinnamon crumble mixture.
Place bread in oven, baking on middle rack of oven (to keep top of bread from burning) for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean (be sure to test the cake and not the center strip where the topping will collect and remain a bit soft). NOTE: If bread begins to brown too quickly, then loosely lay a sheet of foil on top for the duration of baking time.
When finished, remove bread from oven and allow to cool in pan for 25 to 30 minutes. Then, flip bread onto a baking rack, allowing it to completely cool before slicing and serving.
Kick back and relax with a slice (or two). HAPPY SUNDAY. ♥
** Want to learn how to make a simple gluten-free + vegan quick bread base? Check out my video.