I decided to bake this Gluten Free Chocolate Cinnamon Bread at the last minute on Sunday. I had every intention of making another chocolate inspired recipe, but realised I was missing an essential cooking utensil at a friend’s house. Do you ever have one of those days in the kitchen? I also attempted one of my old recipes, but somehow managed to make a mess of it!
Thankfully, this recipe saved the day, being both simple to make and tasting delicious. It’s not too rich or extravagant, comes out moist and is perfect for sharing with a cup of tea as your morning or afternoon treat.
In other news, I shared an updated photo of my Linzer Cookies on Instagram Tuesday. Did you see the post or picture? I’ve fallen in love with that photo. That probably sounds odd to some? But it’s been nice (and embarrassing at times) to see how much my food styling and Jesse’s photography skills have improved these past 6-12 months.
Thanks for stopping by my blog!
- 170 g unsalted butter, softened
- 1½ cups sugar
- 3 medium eggs, at room temperature
- 1 cup gluten free plain flour
- ½ cup dutch process cocoa powder
- ¾ tbsp ground cinnamon
- ½ tsp salt
- ⅓ tsp baking powder
- ⅓ tsp bicarb soda
- ½ cup buttermilk
- 30 ml water
- ½ tsp vanilla extract
- Optional extra, cinnamon sugar for dusting
Preheat the oven to 180°C and line the base and sides of a 9 x 5 inch loaf pan with baking paper. Spray lightly with cooking spray.
Using the stand mixer fitted with the paddle attachment, cream the butter an sugar on medium speed until light and fluffy. Add eggs, one at a time, making sure to scrap down the sides of the bowl after each addition.
In a medium size bowl, sift together the flour, cocoa powder, cinnamon, salt, baking soda and bicarb soda. In a small jug or bowl combine the water, vanilla and buttermilk.
With the stand mixer on low speed, add a ⅓ of the sifted dry ingredients followed by ⅓ of the wet ingredients, mixing until just combined. Repeat with the remaining dry and wet ingredients until just combined before pouring into the prepared loaf pan. Bake for 45-50 minutes or until a skewer inserted comes out clean.