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Gluten Free Chocolate Cinnamon Bread Recipe

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This recipe for Gluten Free Chocolate Cinnamon Bread, by , is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Edie Ward

Category:
Category:

Ingredients:  
Ingredients:  
3 sticks unsalted butter,
at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 cup Buckwheat Flour
1 cup GF Mama's pancake mix
2 tsp Xanthan gum
1 cups Dutch-processed cocoa
1 Tbsp ground cinnamon
1 teaspoon salt
teaspoon baking powder
teaspoon baking soda
1 cup buttermilk
cup water
1 teaspoon vanilla extract
Cocoa-Spice Sugar Crust
cup granulated sugar
teaspoon ground cinnamon
teaspoon Dutch-processed
cocoa powder
Pinch ground ginger
Pinch ground cloves
cup decorating or sparkle sugar

Directions:
Directions:
Preheat the oven to 350F. Grease two 9 x 5 x 3-inch loaf pans and line the bottom of the pans with parchment paper. Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times. Meanwhile in a medium bowl, sift together the flours, xanthan gum, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.
Make the Cocoa-Spice Sugar Crust: In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the loaves.

 

 

 

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