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Gluten Free Salted Caramel Cookie Crumble Bread

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.
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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.
Course: Dessert
Cuisine: American
Keyword: cookie crumble, gluten-free, quick bread, salted caramel
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 slices

Nutrition

Serving: 1serving | Calories: 331kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g
Calories: 331kcal
Cost: $14