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Gluten Free Brown Butter Snickerdoodle Bread

Gluten Free Brown Butter Snickerdoodle Bread

This gluten free brown butter snickerdoodle bread is a cozy, cinnamon-swirled treat that's perfect for sharing. Every slice delivers warm, buttery flavor that keeps you coming back for more.
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Equipment

  • 9x5 inch loaf pan
  • saucepan
  • wire rack
  • skewer

Ingredients

For the Bread

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1/2 cup Almond Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tbsp Ground Cinnamon
  • 1/2 cup Unsalted Butter
  • 3/4 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 3/4 cup Sour Cream

For the Cinnamon Sugar Swirl

  • 1/4 cup Granulated Sugar
  • 1 tbsp Ground Cinnamon
  • 2 tbsp Melted Unsalted Butter

For the Cinnamon Sugar Crust

  • 2 tbsp Granulated Sugar
  • 1 tsp Ground Cinnamon

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
  • In a small saucepan, melt the 1/2 cup of butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden amber and smells nutty, about 5 to 7 minutes. Pour the brown butter into a large bowl and let it cool for 10 minutes.
  • In a medium bowl, whisk together the gluten free baking flour, almond flour, baking powder, baking soda, salt, and 1 tablespoon of cinnamon. Set aside.
  • To the cooled brown butter, add the granulated sugar and brown sugar. Whisk until well combined. Add the eggs one at a time, whisking after each, then stir in the vanilla extract and sour cream until smooth.
  • Fold the dry ingredients into the wet ingredients with a spatula, stirring just until no dry streaks remain. The batter will be thick and luscious.
  • In a small bowl, mix together the 1/4 cup sugar, 1 tablespoon cinnamon, and melted butter for the swirl. Pour half the batter into the prepared pan, dollop the cinnamon sugar swirl mixture on top, then add the remaining batter. Use a toothpick or skewer to create gentle swirls through the layers.
  • In a tiny bowl, mix the 2 tablespoons sugar and 1 teaspoon cinnamon for the crust. Sprinkle this evenly over the top of the batter.
  • Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and cool on a wire rack.
Course: Dessert
Cuisine: American
Keyword: brown butter, cinnamon swirl, gluten-free, snickerdoodle bread
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g
Calories: 355kcal
Cost: $10