Gluten Free Cinnamon Swirl Bread

This gluten free cinnamon bread is a light and fluffy quick bread with a brown sugar cinnamon swirl. It's simple to make, requires only pantry staples, and tastes like a fluffy cinnamon roll.

I am unashamedly in love with carbs for breakfast. Muffins, quick breads, pancakes, or waffles all qualify. If we're getting technical this is more of a gluten free cinnamon cake than a "bread" but sometimes life calls for a little cake for breakfast, am I right?

If you're healthier than I you can of course reserve this gluten free cinnamon bread for dessert. It tastes amazing with a cup of coffee or milk. Just know it's hard to resist so be sure to gift some to your friends and neighbors (lest you eat the entire loaf!).

What is a Gluten Free Quick Bread?

Quick breads are a type of bread made with baking powder or baking soda instead of yeast. A gluten free quick bread is the same but made with gluten-free ingredients typically a gluten free all purpose flour in place of regular flour.

Quick breads include muffins, cornbread, biscuits, and loaf breads like banana or zucchini bread. Oftentimes they are sweet but there are plenty of savory variations too like herb or bacon cheddar.

Ingredients

This bread tastes similar to a gluten free cinnamon coffee cake but has a lighter texture closer to a muffin. It's made with simple ingredients. Here's what you need:

• Canola oil - As much as I love butter oil does a great job at keeping muffins, cakes, and breads oh so moist.
• Sugar
• Eggs
• Gluten free flour - I use Bob's Red Mill 1:1 All Purpose Flour in a lot of my gluten free desserts. This is the brand that I've come to love for its taste and texture. The reason I specify it in the recipe is because all gluten free all purpose flour blends are a bit different. For this reason I can't guarantee this recipe will come out as good with a different brand. If you do decide to use a different brand be sure to use one that contains xanthan gum. Also let us know how it comes out in the comments!
• Baking powder
• Baking soda
• Kosher salt - If you only have table salt then cut the amount of salt by half.
• Whole milk - The batter will be somewhat thick. Don't be tempted to add additional milk. Too much milk will simply weigh the bread down and make it dense.
• Cinnamon - For the cinnamon sugar swirl
• Brown sugar - Also for the swirl

How to Make Gluten Free Cinnamon Bread

Preheat the Oven

Preheat the oven and spray or grease the baking pan then set aside.

Whisk Oil & Sugar Together

In a large bowl or in the bowl of a stand mixer mix together the sugar and oil then add both eggs and whisk until combined.

Add the Dry Ingredients

Add the gluten free flour, baking powder, baking soda, and kosher salt to the egg mixture. Use a spatula or the paddle attachment and beat until a thick batter forms.

Add the Milk

If using a spatula add the milk into the batter in thirds mixing well after each addition. If using a stand mixer with the mixer on low speed slowly stream the milk into the batter. Scrape the sides of the bowl as necessary to incorporate all the batter.

Make the Swirl

In a separate bowl combine the brown sugar, 3 tablespoons of regular sugar, and 2 teaspoons of cinnamon. Set aside.

Assemble & Bake

Scoop half of the batter into the baking pan and spread evenly with a spatula. Top evenly with half of the cinnamon mixture. Scoop the rest of the batter on top and spread evenly over the cinnamon. Sprinkle the top with the rest of the cinnamon. Use a butter knife to swirl figure eights (a couple will do) into the batter and then bake for 70 minutes.

Which Gluten Free Flour Should I Use?

I touched on this subject some above but it's so important to gluten free baking that I want to expand upon it some. It's okay if you prefer a different brand of gluten free all purpose flour. Everyone's taste and preferences differ. However I would encourage you not to just pick up a random gluten free flour off the shelf. Many of them taste downright awful.

If you don't already have one you love I would highly recommend Bob's Red Mill 1:1 All Purpose Flour because it is the one I used to create this recipe (and it tastes delish!). If you use a different brand and it comes out great let us know in the comments so everyone can benefit.

Don't substitute a one-ingredient flour into this recipe or it won't come out right. Almond flour, coconut flour, cassava flour, and others are all delicious in the right recipes but can't be subbed into a recipe 1:1 for all purpose flour. The recipe usually ends up too dense or the texture is off.

Can I Freeze this Gluten Free Bread?

Yes! You can freeze it whole if you like. Wait until the loaf is completely cool like not even slightly warm. Once cool wrap it in saran wrap then place it in a ziptop bag or freezer safe container and freeze.

I prefer to freeze it in slices. Cut it into one serving slices and then place on a sheet pan (or flat plate) and put it in the freezer. Once the slices are frozen place them into a freezer ziptop bag and label with the date. When you are craving a slice simply pull one out and microwave until warm.

Recipe Tips & Substitutions

• Let the gluten free bread cool some before trying to remove it from the pan. If you try to remove it right out of the oven it will just fall apart. I like to do it when it's slightly warm.
• If you love gluten free cinnamon raisin bread then by all means add some raisins! Simply fold them into the batter before assembling the bread.

Other Delicious Gluten Free Dessert Recipes

• Gluten Free Blackberry Muffins
• Gluten Free Banana Bread
• Gluten Free Pumpkin Chocolate Bread
• Gluten Free Chocolate Chip Muffins
• Gluten Free Blueberry Muffins
• Gluten Free Cinnamon Rolls
• Gluten Free Coffee Cake with Berry Swirl