churro bread

Makes 10-12 slices

enter CHURRO BREAD. A bread for cinnamon sugar lovers (when I was younger, my favourite treat would be white bread (absolute NO seeds in sight please) slightly toasted, slathered in butter and sprinkled with a cinnamon sugar mixture - perfection). So basically… I created a gut-friendly version that has all of those heavenly flavours packed into one slice. I’ll warn you though.. it’s highly addictive.

a note on cassava flour

Cassava flour is a grain-free flour that is the best 1-1 gluten-free flour to wheat flour. Made from the tuber cassava (I fell in love with it whilst on holiday in the Pacific islands; think cassava puddings, cake, chips, bread), the flour makes for the perfect substitution as it’s not too drying, dense or gummy. I love that it has a very neutral flavour and can be used in a variety of baked goods like my

In New Zealand, I’ve found the best quality and price cassava flour at GoodFor (an incredible refillery of high-quality pantry staples!) You can find cassava flour online HERE or it may be stocked in your local shop.

churro bread batter ingredients

1/3 Cup melted butter

1 Cup granulated sugar (raw cane, maple, coconut etc)

2 large room-temperature eggs

1 Cup yoghurt (unsweetened & can use df OR dairy) 

1 1/2 Cup cassava flour  (not packed)

1 tsp baking powder 

1 1/2 tsp baking soda

pinch of salt

1/2 tsp cinnamon 

Cinnamon Filling:

3/4 cup coconut sugar

1 1/2 Tbsp cinnamon

Method

Preheat the oven to 180C. Combine the melted butter and sugar in a large mixing bowl. Stir vigorously until the butter and sugar are creamed together, then add the eggs & whisk well.

Add the yoghurt, cassava flour, baking powder, baking soda, salt, and cinnamon. Stir until everything is well combined and no lumps remain! The batter will seem thicker than a usual muffin or banana bread batter.

 Combine the cinnamon-filling ingredients in a small bowl. Spread half of the batter evenly into a lined loaf pan. Sprinkle a little over half of the cinnamon filling mixture over the batter. Spread the rest of the batter evenly on top. Sprinkle the remainder of the cinnamon mixture over & swirl ever so slightly with a knife into the batter.

Bake for 45-50 minutes. The bread should bounce back when gently pressed and a toothpick inserted into the centre should come out clean. Let the bread cool in the pan for 10 minutes before lifting it out to finish cooling it on a wire rack.

You can use whatever icing recipe you wish, I used a simple icing sugar and milk recipe that I drizzled on top. Store any leftover bread in an airtight container at room temperature for up to 2 or in the fridge for up to 5 days. The bread can also be frozen and thawed without icing. I recommend heating before serving to ensure the perfect texture!

nom nom nom - happy baking!