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Gluten Free Red Velvet Cookie Crumble Bread

Gluten Free Red Velvet Cookie Crumble Bread

This gluten free red velvet bread features a cream cheese swirl and buttery cookie crumble topping. It's a stunning treat that's perfect for sharing.
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Equipment

  • 9x5 inch loaf pan

Ingredients

For the Cookie Crumble

  • 1/3 cup Gluten Free 1-to-1 Baking Flour
  • 2 tbsp Cocoa Powder
  • 3 tbsp Light Brown Sugar
  • 3 tbsp Cold Unsalted Butter, cubed
  • 1 Pinch of Salt

For the Bread

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 3 tbsp Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 2 Large Eggs
  • 1 tbsp Red Food Coloring
  • 1 tsp Vanilla Extract
  • 1 tsp White Vinegar
  • 3/4 cup Buttermilk
  • 4 oz Cream Cheese, softened
  • 2 tbsp Powdered Sugar

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  • Make the cookie crumble by combining the 1/3 cup gluten free flour, 2 tablespoons cocoa powder, brown sugar, and a pinch of salt in a bowl. Rub in the cold butter with your fingertips until coarse crumbs form. Refrigerate while you prepare the batter.
  • In a medium bowl, whisk together the 2 cups gluten free flour, 3 tablespoons cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl, beat the softened butter and granulated sugar until fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the red food coloring, vanilla extract, and white vinegar. Add the buttermilk and stir until combined.
  • Fold the dry ingredients into the wet ingredients with a spatula until just combined. In a small bowl, mix the cream cheese with the powdered sugar until smooth.
  • Pour half of the batter into the prepared pan. Drop spoonfuls of the sweetened cream cheese over the batter and use a toothpick to gently swirl it through. Pour the remaining batter on top and smooth it out.
  • Scatter the chilled cookie crumble evenly over the surface of the bread.
  • Bake for 55 to 65 minutes, tenting with foil at the 40-minute mark if needed. The bread is done when a toothpick comes out with just a few moist crumbs. Let it cool in the pan for 20 minutes before transferring to a wire rack.
Course: Dessert
Cuisine: American
Keyword: cream cheese swirl, gluten-free, quick bread, red velvet
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 10 slices

Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g
Calories: 311kcal
Cost: $12