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Gluten Free Salted Caramel Cookie Crumble Bread

This gluten free salted caramel bread with a buttery cookie crumble topping is an irresistible treat worth every bite. Perfect for sharing or savoring on your own.
Gluten Free Salted Caramel Cookie Crumble Bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 331 kcal
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Equipment

  • 9x5 inch loaf pan
  • electric mixer

Ingredients
  

For the Cookie Crumble Topping

  • 1/2 cup Gluten Free 1-to-1 Baking Flour
  • 1/4 cup Light Brown Sugar
  • 1/4 cup Cold Unsalted Butter, cubed
  • 1 Pinch of Salt

For the Bread

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1/3 cup Almond Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter, softened
  • 3/4 cup Dark Brown Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Sour Cream
  • 1/3 cup Salted Caramel Sauce, plus extra for drizzling
  • Flaky Sea Salt for topping

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 topping by combining the 1/2 cup gluten free flour, 1/4 cup brown sugar, and a pinch of salt in a small bowl. Add the cold cubed butter and use your fingers to pinch and rub the mixture together until you get coarse, pea-sized crumbs. Refrigerate while you make the batter.
  • In a medium bowl, whisk together the 2 cups gluten free flour, almond flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the softened butter and dark brown sugar with an electric mixer until fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract, sour cream, and 1/3 cup salted caramel sauce until smooth.
  • Fold the dry ingredients into the wet ingredients using a spatula until just combined. Pour the batter into the prepared pan and smooth the top.
  • Drizzle a couple of tablespoons of extra salted caramel sauce over the top of the batter in a zigzag pattern. Scatter the chilled cookie crumble topping evenly over the surface, then sprinkle with flaky sea salt.
  • Bake for 55 to 65 minutes, tenting loosely with foil at the 40-minute mark if the crumble is browning too fast. The bread is done when a toothpick inserted into the center comes out mostly clean. Let it cool in the pan for 15 minutes, then transfer to a wire rack.

Nutrition

Serving: 1servingCalories: 331kcalCarbohydrates: 45gProtein: 4gFat: 15g
Keyword cookie crumble, gluten-free, quick bread, salted caramel
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