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Gluten Free Espresso Toffee Cookie Bread

Gluten Free Espresso Toffee Cookie Bread

This gluten free cookie bread delivers rich espresso flavor with pockets of melty toffee and chocolate in every slice. It's a cozy treat that's absolutely worth baking.
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Equipment

  • 9x5 inch loaf pan

Ingredients

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1/3 cup Almond Flour
  • 2 tbsp Instant Espresso Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter, melted
  • 3/4 cup Dark Brown Sugar
  • 1/4 cup Granulated Sugar
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 1/2 cup Sour Cream
  • 3/4 cup Toffee Bits
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 2 tbsp Turbinado Sugar

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.
  • In a medium bowl, whisk together the gluten free baking flour, almond flour, instant espresso powder, baking powder, baking soda, and salt. Make sure the espresso powder is evenly distributed with no clumps.
  • In a large bowl, whisk the melted butter with the dark brown sugar and granulated sugar until smooth and glossy. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract and sour cream.
  • Fold the dry ingredients into the wet ingredients with a spatula until just combined. Fold in 1/2 cup of the toffee bits and all of the chocolate chips.
  • Pour the batter into the prepared pan and smooth the top. Scatter the remaining 1/4 cup toffee bits over the surface and sprinkle with turbinado sugar for a crackly cookie-like crust.
  • Bake for 52 to 62 minutes, until the top is set and a toothpick inserted in the center comes out with just a few moist crumbs. Tent with foil after 40 minutes if the top is browning too quickly.
  • Let the bread cool in the pan for 15 minutes, then carefully lift out using the parchment paper and cool on a wire rack. Slice when still slightly warm for melty toffee and chocolate pockets.
Course: Dessert
Cuisine: American
Keyword: chocolate chip, espresso bread, gluten-free, toffee cookie bread
Prep Time: 15 minutes
Cook Time: 57 minutes
Total Time: 1 hour 27 minutes
Servings: 10 slices

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g
Calories: 364kcal
Cost: $14