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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.
Gluten Free Brown Butter Snickerdoodle Bread
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 355 kcal
Print Recipe Pin Recipe

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.

Nutrition

Serving: 1servingCalories: 355kcalCarbohydrates: 52gProtein: 4gFat: 15g
Keyword brown butter, cinnamon swirl, gluten-free, snickerdoodle bread
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