I made this for my husbands “Bro trip” and it was such a HUGE hit, I decided to share it with my readers!
Bread Ingredients:
1/4 cup melted coconut oil
1/4 cup softened grass-fed butter
1 cup organic palm sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups gluten free flour (or 1 cup of almond flour and 1/2 cup of coconut flour )
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vanilla coconut creamer (if batter is too thick add a little more)
1 teaspoon cinnamon
1/2 tsp of pumpkin spice (omit if you do not have)
1/2 teaspoon molasses
Bread Topping:
1/2 cup melted grass-fed butter
1/4 cup organic palm sugar
1/4 cup organic brown sugar
1/2 teaspoon ground cinnamon
Directions:
- Preheat oven to 350 degrees. Grease loaf pan with non-stick cooking spray and set aside.
- In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Add coconut creamer until batter has thick consistency, making sure ingredients are completely blended and no lumps are in the batter. Remove 1/2 cup prepared batter from bowl and place into a separate smaller bowl. In the small bowl, stir in cinnamon and molasses.
- Pour 1 bowl of batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops overtop the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a knife, swirl two batters together. Bake 35 -45 minutes or until toothpick comes out clean and the bread is slightly browned.
- While bread is cooling, get the topping ready. Pour melted butter into a bowl. In a separate large bowl, Stir sugar, brown sugar and cinnamon together.
- Cool bread for about 10 minutes before removing loaf from pan. The loaf should be very warm, but cool enough to handle with your hands.
- Dip each side of loaf into melted cinnamon topping until fully coated. Spoon remaining topping over the edges. Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.
Enjoy!
Fit Chic