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Better than Bakery Vegan Cinnamon Toast Crunch Bread

Course Breads, Breakfast, Desserts
Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 10 minutes
Servings 7 servings
Calories 300kcal

Ingredients

bread

  • 2 cups all purpose organic unbleached flour
  • 1/2 tbsp baking powder
  • 1 cup coconut sugar
  • 1 tbsp apple cider vinegar
  • 1/3 cup melted vegan butter
  • 1/3 cup mashed overripe banana
  • 3/4 cup dairy free milk
  • 1/2 tbsp vanilla extract
  • pinch of salt

cinnamon crunch

  • 1/3 cup coconut sugar
  • 2 tbsp melted vegan butter
  • 1/2 cup almond flour
  • 1 tbsp cinnamon

glaze

  • 1/2 cup Lakanto powdered sugar 1 tablespoon unsweetened almond milk (or any plant-based milk) 1/4 teaspoon vanilla extract (optional) A few drops of lemon juice (optional)

Instructions

  • preheat the oven to 350 degrees.
  • mix the bread ingredients in a large mixing bowl until a thick batter forms.
  • pour half of the batter in a greased bread loaf pan and then add the crunch mix on top of the batter. then, pour the remaining batter on top and repeat with the crunch mixture.
  • bake at 350 degrees for 52-55 minutes, cool down and enjoy! you can drizzle with a glaze of your choosing!
  • in a small bowl, whisk together the Lakanto powdered sugar and almond milk. stir in the vanilla extract and a few drops of lemon juice if desired.
  • pour on top of the bread and enjoy!