My Gluten-Free Maple Cinnamon Coffee Cake Loaf combines the best of both worlds—an easy-to-slice quick bread with all the rich flavor and irresistible streusel of a classic coffee cake. The secret ingredient? Maple sugar, which brings a deep, caramel-like sweetness. But don’t worry, you can easily swap it out for light brown sugar or coconut sugar for equally delicious results.
Want to make it dairy-free? Just use plant-based butter and yogurt, and you’ll have a perfectly moist, tender loaf everyone can enjoy! This coffee cake loaf is perfect for breakfast, brunch, or any time you want a little something sweet.
MAPLE CINNAMON COFFEE CAKE LOAF
Ingredients
- 200 g maple sugar can sub light brown or coconut sugar
- 100 g eggs (2 lg)
- 112 g neutral oil avocado vegetable, canola, light olive oil etc..
- 1 tsp pure vanilla extract
- 80 g milk
- 80 g Greek yogurt preferably whole or 5% but any will work
- 230 g 1:1 gluten free flour
- 1/2 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Filling & Topping
- 130 grams 1:1 gluten-free flour blend
- 112 grams maple sugar or brown sugar
- 1 teaspoon cinnamon
- pinch salt
- 90 grams unsalted butter cold, cut into small pieces
Instructions
- Preheat your oven to 350℉. Line an 8x4.5-inch metal loaf pan with parchment paper.
- Place the sugar in the bowl of your mixer, add the eggs and mix until the sugar is dissolved a bit and smooth. With the mixer running on low, drizzle in the oil and vanilla mix until well combined. Add the yogurt and milk and mix to blend well.
- Whisk together the flour, baking powder, baking soda and salt.
- Add the flour mixture and mix until just combined, do not overmix. Set the batter aside to rest for 30 minutes
Make the streusel filling/topping
- In a small bowl, whisk together the flour, maple sugar, cinnamon and salt.
- Cut or rub in the butter until completely incorporated. The mix should be crumbly and hold together in clumps when squeezed between your fingers.
- Spoon half of the batter into the prepared pan, spread it out evenly and sprinkle with half of the streusel mixture. Add the remaining batter and top with the remaining streusel.
- Bake for 45-55 minutes until a skewer comes out clean. If it starts to get too dark and isn't done yet, tent with foil and continue baking,Transfer the pan to a rack to cool for about 10 minutes. Lift the bread out of the pan and let cool completely on the rack.
- This bread is best sliced with a sharp serrated knife.
Nutrition
Serving: 1sliceCalories: 338kcalCarbohydrates: 44gProtein: 5gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 48mgSodium: 141mgPotassium: 139mgFiber: 3gSugar: 24gVitamin A: 244IUVitamin C: 0.01mgCalcium: 80mgIron: 2mg
Tried this recipe?Let us know how it was!
Just the right amount of sweetness
Absolutely delicious combo of flavors. I did have to bake longer than directions state, but I’m at elevation.
This is an absolutely fabulous coffee cake in a loaf! So delicious!!