Cinnamon Infused Rice Bread recipe

Today on TACKRECIPE, we are going to explore the Cinnamon-Infused Rice Bread recipe, a delightful and aromatic baked good that originates from Southeast Asia, where rice-based breads are a staple in many cultures. This gluten-free, slightly sweet bread boasts a soft texture and a warm, spiced flavor thanks to the infusion of cinnamon. Whether you enjoy it for breakfast, as a snack, or paired with a warm cup of tea, this bread is a wonderful alternative to traditional wheat-based loaves.

Ingredients (Serves 6)

• 2 cups rice flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup sugar (or honey for a natural sweetener)
• 2 eggs
• 1 cup coconut milk (or regular milk)
• ¼ cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• ½ teaspoon apple cider vinegar
• ½ cup cooked rice (optional, for added texture)

Mix Dry Ingredients

Start by gathering all your dry ingredients. Using a fine-mesh sieve, sift the 2 cups of rice flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ¼ teaspoon of salt into a large mixing bowl. Sifting is important as it helps aerate the flour, removes any lumps, and ensures an even distribution of ingredients. Once sifted, use a whisk or a spatula to mix the dry ingredients thoroughly. If you prefer a richer, nuttier flavor in your bread, lightly toast the rice flour in a dry skillet over low heat for about 2-3 minutes, stirring continuously. Allow it to cool completely before adding it to the mixture.

Prepare Wet Mixture

In a separate bowl, crack 2 eggs and whisk them until they become slightly frothy. This helps incorporate air, making the bread lighter. Add in ½ cup of sugar (or honey for a more natural sweetener), 1 cup of coconut milk (or regular milk), ¼ cup of vegetable oil (or melted butter for extra richness), 1 teaspoon of vanilla extract, and ½ teaspoon of apple cider vinegar. The apple cider vinegar reacts with the baking soda, creating small air bubbles that allow the bread to rise without the need for yeast. Whisk the mixture vigorously until all the ingredients are well combined, forming a smooth, creamy batter.

Combine and Fold

Slowly pour the wet mixture into the dry ingredients while stirring gently with a spatula or wooden spoon. Avoid overmixing, as this can lead to a dense texture. Stir just until all the dry spots disappear. If you’re adding ½ cup of cooked rice for additional texture, now is the time to fold it in. Ensure the rice is fully incorporated but do not mash it, as it should add a slight chewiness to the bread.

Transfer to Pan

Prepare a 9×5-inch loaf pan by greasing it lightly with oil or butter. Alternatively, you can line it with parchment paper, leaving some overhang on the sides for easy removal after baking. Pour the batter into the pan, spreading it evenly with a spatula. For extra flavor, sprinkle a bit of cinnamon sugar on top before baking. This creates a slightly crunchy, caramelized crust.

Bake to Perfection

Preheat your oven to 350°F (175°C) and place the loaf pan on the middle rack. Bake for 50 minutes or until the top turns a golden brown color. To check for doneness, insert a toothpick into the center of the loaf—if it comes out clean or with just a few crumbs, the bread is ready. If the top of the bread starts browning too quickly, loosely cover the pan with aluminum foil in the last 10 minutes of baking to prevent burning while allowing the inside to finish cooking.

Cool and Serve

Remove the bread from the oven and let it sit in the pan for about 10 minutes before transferring it to a wire rack. This allows the loaf to set and prevents it from crumbling when sliced. Once completely cooled, cut the bread into thick slices. Serve it warm or toasted with butter, honey, fruit preserves, or even a drizzle of maple syrup. For a gourmet touch, pair it with a cup of spiced chai or a creamy latte.

Tips:

Use Fresh Baking Powder and Baking Soda

🟢Since this bread relies on baking soda and baking powder for leavening (instead of yeast), it’s crucial that both are fresh and active. Expired leavening agents can result in a dense, flat loaf. To test them, mix a little baking powder with hot water—it should fizz immediately. For baking soda, mix it with vinegar; if it bubbles, it’s good to use.

Don’t Overmix the Batter

🟢Overmixing the batter can lead to a tough, dense bread due to excess gluten development (even though rice flour is gluten-free, the proteins can still affect the texture). Stir just until the wet and dry ingredients are combined—small lumps are fine, and they will disappear during baking.

Let the Bread Cool Completely Before Slicing

🟢Although it’s tempting to cut into the bread while it’s still warm, waiting until it cools completely helps it set and prevents crumbling. For best results, let it cool on a wire rack for at least 30 minutes to an hour before slicing. If you prefer warm slices, toast them lightly before serving!

Other breads Recipes:

• Garlic Bread Recipe