Ingredients
- 1 cup unsalted butter, softened
- 2 cups Laura Lynn sugar, plus 1/3 cup sugar for the cinnamon swirl
- 2 eggs
- 1 tbsp. Laura Lynn vanilla extract
- 2 cups buttermilk
- 4 cups gluten-free flour
- 2 tsp. Laura Lynn baking soda
- 2 tsp. Laura Lynn ground cinnamon
Directions
- Preheat the oven to 350°F. Spray bread pans with nonstick spray or line with tin foil.
- In a large mixing bowl, whisk together the butter and 2 cups sugar until light and fluffy.
- Add the eggs and vanilla. Combine until mixed well.
- Add the flour, buttermilk, and baking soda slowly as you whisk so as to not spread the flour everywhere.
- Pour 1/4 of the batter into 2 bread pans.
- Mix the 1/3 cup of sugar with the 2 tsp. of cinnamon.
- Sprinkle 1/4 of this mixture on top of the batter in each of the bread pans.
- Divide the remaining batter between the two bread pans and top with the remaining cinnamon-sugar mixture.
- Use a toothpick or a knife to create swirls on the top.
- Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the bread to rest on a cooling sheet in the bread pans for about 20 minutes.
- Remove the bread from the pans and allow to cool fully.
We like to use our leftover or stale cinnamon bread to make delicious French toast or bread pudding. I prefer a 1 to 1 gluten-free flour. It allows you to easily convert your favorite recipes to gluten-free versions without any modifications or additional specialty ingredients.