Gluten-Free, Dairy-Free and Sugar-Free Cinnamon Streusel Quick Bread

Sugar-free January 2022, it feels like the last year went so quickly! However, we are about a week into the month, and the sugar-free reprieve has been way easier than last year.

Let’s go over a few things. First, I choose to do sugar-free January because as a recipe developer – especially in what I specialize in, gluten-free and vegan baked goods and cocktails, a lot of sugar is used in the recipes. Although I believe in moderation, the sugar consumption adds up when you create 50+ recipes a month. The most common question that I get asked is, “Do you eat what you make.”. Yes, of course, I do, but do I eat the entire cake? No. Recipe testing involves tasting what you create to balance the flavors and good texture. Every recipe goes through many tests and retests to ensure that the same results happen each time. Every recipe developer works differently in testing their recipes; I like to start with a base recipe and adjust from the base after tasting that batch.

In short, a lot of sugar is consumed, and it just so happens that the holidays are another time of delicious indulgence. But, come January, I love to reset my tastebuds, and it’s so fun to be creative without using sugar in recipes.
Over the Holidays, I found great joy in doing puzzles and reading. I didn’t take much time off from work, but I tried to be purposeful with my downtime. One of my favorite things is going to a cafe and getting an afternoon coffee and pastry. Well, in Texas, celiac is a funny word, and gluten-free is a “myth,” so getting a delicious pastry from a bakery is unheard of – and to be honest, the gluten-free baked goods I have purchased here…not great. So I created this gluten-free, dairy-free, and sugar-free cinnamon streusel quick bread paired with coffee. I enjoyed it thoroughly through the holiday season with an afternoon cappuccino and my puzzle.

Let’s bake the Cinnamon Streusel Quick Bread

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The sweetness from this bread comes from maple syrup and the banana. To ensure this cake doesn’t have a forward banana flavor, it is crucial to mix the banana until there are no chunks left before adding in your other ingredients. Instead of a light beating with your mixer, get that mixer going to create a smooth banana texture. If there are chunks left, that isn’t the end of the world, but the bread will taste more like banana bread. The best part of this quick bread is that is the flavor of the cinnamon shines through with the sweetness from the maple syrup.

Learn to bake quick bread recipes:

If I could recommend any first gluten-free recipe to try, it would be a quick bread. Quick bread is a great entry recipe because they follow a similar technique in their baking. My quick bread recipes have a high liquid volume, so the batter is somewhat loose, resulting in moist and fluffy bread. The base structure for these recipes is similar to a brownie batter or a blondie batter, loose, but they bake fluffy. Give this recipe and my other sugar-free quick bread recipes a try!

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