Gluten Free Cinnamon Swirl Bread

Name: Gluten Free Cinnamon Swirl Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: ½ cup (100g) granulated sugar; 1 tbsp (9g) ground cinnamon; 1¾ cups (245g) Kim's gluten free all purpose flour blend; 1 tsp (5g) baking soda; ½ tsp (3g) kosher salt; 1 large egg, at room temperature; ¾ cup (150g) granulated sugar; ⅓ cup (80g) vegetable oil ((or any other neutral oil)); ⅓ cup (80g) sour cream, at room temperature ((plain yogurt or dairy free yogurt may be substituted)); ⅔ cup (160g) whole milk, at room temperature ((dairy free milk may be substituted)); 1½ tsp vanilla extract; 1 cup (125g) powdered sugar; 1 tbsp (15g) whole milk, or more as needed to reach desired consistency ((dairy free milk may be substituted)); 1 tsp vanilla extract

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No mixer or yeast required to make this Gluten Free Cinnamon Swirl Bread. It's a tender coffee cake with thick swirls of cinnamon and sugar.

sliced cinnamon swirl quick bread with seafoam green towel alongside.

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Who doesn't love a great quick bread? Even though they're called quick "bread," they're honestly more like cake than bread, am I right?! I think of quick breads as something that would be eaten for high tea, if those of us in America actually had high tea. But they're aren't any rules for what time of day they can be enjoyed. Breakfast, midday, dessert, it doesn't matter.

This Gluten Free Cinnamon Swirl Bread blew me away when I first made it. The cinnamon sugar swirl in the middle is like the inside of a cinnamon roll. But my favorite part is the crunchy sugary top, which is the same cinnamon swirl that's inside but left open to the elements of the oven. All I can say is HEAVEN!

here's what you'll need

ingredients measured out and labeled on white marble.

Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but please note this has not been tested.
Sour cream - sour cream makes the cake very tender.
Oil - y'all know I'm a butter lover, but in this cake/bread (and most quick breads), oil reigns supreme. It helps create a moist bread.
Egg - only one egg is needed for the batter
Baking soda - interacts with the acid in the sour cream to help lift the cake.
Cinnamon - the star ingredient, the cinnamon is mixed with sugar and sprinkled both in the bread and on top of the bread.
Powdered sugar - for the optional glaze, you can quickly whisk together a powdered sugar icing that can be drizzled on top. Not necessary, but a nice added touch.

how to make cinnamon quick bread

whisking together cinnamon and sugar in small mickey mouse bowl.

Step 1: Whisk together the cinnamon and sugar in a small bowl; set aside.

pouring milk into egg/sugar mixture in small glass bowl.

Step 2: In another medium bowl, whisk together the wet ingredients.

pouring wet ingredients into dry ingredients in large glass bowl.

Step 3: Combine flour blend, baking soda, and salt in a large bowl. Pour wet ingredients into dry ingredients.

whisking batter together in a large glass bowl.

Step 4: Whisk just until smooth.

sprinkling cinnamon sugar over half of batter in light blue loaf pan.

Step 5: Add half of batter into bottom of loaf pan and sprinkle most of the cinnamon/sugar mixture evenly over top.

spreading the rest of the batter over cinnamon and sugar in light blue loaf pan.

Step 6: Add the rest of the batter over the cinnamon/sugar mixture and gently spread it to the edges.

swirling cinnamon sugar topping in loaf pan with a butter knife.

Step 7: Sprinkle the top with the rest of the cinnamon sugar mixture and swirl gently with a knife.

drizzling cinnamon bread with white icing.

Step 8: Bake until a skewer inserted into the center comes out clean. Cool and drizzle with a thin icing, if desired.

loaf of cinnamon bread sliced and placed on an angle.

cinnamon swirl bread FAQs

Can I freeze this bread?

Yes, this bread freezes beautifully! You can leave it whole, wrap it in a layer of plastic wrap and then foil, and freeze for up to 3 months. You can also cut it into slices and quick freeze them on a parchment-lined baking sheet until solid, then place them in a ziploc bag or the bag of a food saver and freeze up to 3 months.

Can I use butter instead of oil in this recipe?

You can, but it will be a little less soft. Oil is what makes quick breads so moist and tender.

Can this bread be baked in a 9 by 5-inch loaf pan?

Yes, it can, but you'll need to start checking it at 45-50 minutes. It will also be a shorter loaf.

more gluten free quick bread recipes

slice of cinnamon bread on white scalloped plate with whole loaf sliced in the background.

Looking for a "quick" quick bread with no mixer needed? Look no further than this deliciously simple Gluten Free Cinnamon Swirl Bread. The cinnamon sugar swirl inside and the crunchy cinnamon sugar on top makes this bread irresistible.

Gluten Free Cinnamon Swirl Bread

Kim

No mixer or yeast required to make this Gluten Free Cinnamon Swirl Bread. It's a tender coffee cake with thick swirls of cinnamon and sugar.

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Prep Time 10

Cook Time 50

Total Time 1

Course Breakfast, Dessert

Cuisine American

Servings loaf

Ingredients

Cinnamon Sugar Swirl

½ cup (100g) granulated sugar
1 tbsp (9g) ground cinnamon

Vanilla Quick Bread

1¾ cups (245g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but has not been tested)
1 tsp (5g) baking soda
½ tsp (3g) kosher salt
1 large egg, at room temperature
¾ cup (150g) granulated sugar
⅓ cup (80g) vegetable oil (or any other neutral oil)
⅓ cup (80g) sour cream, at room temperature (plain yogurt or dairy free yogurt may be substituted)
⅔ cup (160g) whole milk, at room temperature (dairy free milk may be substituted)
1½ teaspoon vanilla extract

Vanilla Icing (optional)

1 cup (125g) powdered sugar
1 tbsp (15g) whole milk, or more as needed to reach desired consistency (dairy free milk may be substituted)
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F. Spray an 8 by 4-inch loaf pan with nonstick spray and line it with parchment paper to create a sling for removing bread later.

Make the Cinnamon Sugar Mixture

Mix together the cinnamon and sugar in a small bowl and set aside.

Make the Batter

In a large bowl, whisk together flour blend, baking soda, and salt; set aside.
In a medium bowl, whisk together sugar and egg. Mixture will be thick. Add sour cream, oil, milk, and vanilla, and continue whisking until fully incorporated.
Pour wet ingredients into dry ingredients and whisk until smooth.
Pour half of the batter into prepared pan and sprinkle with most of the cinnamon/sugar mixture (hold back about 2 tablespoon for the top). Pour the rest of the batter on top of the cinnamon mixture and carefully spread it to the corners (it may be a little bit hard to do as the cinnamon/sugar will want to cling to it).
Sprinkle the rest of the cinnamon sugar on top and take a knife and run it through the batter to create a swirl.
Bake the loaf for 55-65 minutes, or until a skewer or toothpick inserted into the center comes out clean. Tent the loaf loosely with foil halfway through baking to prevent over browning, if necessary.
Remove from the oven and allow the loaf to cool in the pan on a wire rack for one hour. Then remove the bread from the pan and let it cool completely directly on the wire rack. Optionally, whisk together the icing ingredients and drizzle icing over top of the loaf. Slice and serve. Cover any leftovers and serve within 3-4 days. For longer storage, freeze for up to 3 months.