Description

Gluten-free, streusel-topped, raisin-and-cinnamon-chip-studded quick bread!

Ingredients

For the bread:

1 cup Better Batter gluten-free flour (or another cup-for-cup gluten-free flour blend with xanthan gum)

1/2 cup almond flour

1 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

1/4 tsp. baking powder

1/4 tsp. salt

2 eggs

1/4 cup sugar

1/4 cup brown sugar

1 tsp. vanilla

1/3 cup vegetable oil

1/8 cup milk

1/2 cup cinnamon chips

1/4 cup shredded apple

1/4 cup raisins

For the streusel:

2 Tbsp. butter

1/4 cup brown sugar

1/4 cup oat flour (you can buy this or make it from oats blended into a powder…just measure after blending. use certified gluten-free oats for gluten free)

1/4 tsp. cinnamon

Pinch of salt (optional)

Instructions

Preheat oven to 350 and line a loaf pan with parchment paper or foil (or grease/spray it).

Whisk together flours, baking soda, spices, baking powder, and salt in a large bowl.

In a separate bowl or large measuring cup, whisk together eggs and sugars, then whisk in vanilla, oil, and milk.

Add wet ingredients and shredded apple, cinnamon chips, and raisins to the flour mixture and stir gently with a spatula until combined.

Pour into the prepared pan, then make the streusel.

First, brown the butter. Melt the butter in a small saucepan over medium heat. Stir it as it melts and foams until it begins to turn amber-colored and smell nutty. Remove from heat and stir in brown sugar, oat flour, cinnamon, and a pinch of salt until it forms small clumps.

Sprinkle the streusel over the top of the batter.

Bake for 45-55 minutes until a toothpick inserted in the center of the loaf comes out clean. Eat!!

Notes

You can substitute regular all-purpose flour for the Better Batter gluten-free flour and almond flour. Use 1.5 cups total. You can also use half all-purpose and half white whole wheat flour (3/4 cups each).