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Ingredients

2 cups gluten-free all-purpose flour blend 2 teaspoons gluten-free baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup white sugar ½ cup brown sugar ⅓ cup vegetable oil 1 cup buttermilk 1 egg 2 teaspoons vanilla extract 1 cup chocolate chips ⅓ cup brown sugar 1 tablespoon ground cinnamon

Nutrition Info

304.5 calories carbohydrate: 50.6 g cholesterol: 16.3 mg fat: 11.6 g fiber: 3.4 g protein: 4.1 g saturatedFat: 3.7 g servingSize: - sodium: 316.3 mg sugar: 32.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Combine flour, baking powder, baking soda, and salt in a large bowl.
Combine sugar, brown sugar, and oil in a separate bowl. Stir in buttermilk, egg, and vanilla extract. Add to flour mixture and mix until combined. Fold in chocolate chips. Spoon 1/2 of the batter into the prepared loaf pan.
Combine brown sugar and cinnamon for the topping in a small bowl. Sprinkle all but 2 tablespoons topping into the loaf pan and cover with the remaining batter. Gently drag a knife through the batter to create a swirl. Sprinkle the remaining topping on top of the loaf.
Bake in a preheated oven until a toothpick inserted comes out clean, 50 to 60 minutes. Remove and let cool for 15 minutes. Remove from the pan to a wire rack to cool completely.

12 servings

A delicious cinnamon swirl quick bread that is sprinkled with chocolate chips.