This Gluten Free Cinnamon Bread is tender and moist with a brown sugar cinnamon swirl adding extra sweetness to the bread. This easy to make quick bread is perfect for breakfast, a mid-morning snack, or even dessert!
Gluten Free Cinnamon Bread
You’ll love this cinnamon bread for its simplicity. Its easy preparation and down-to-earth flavors make this cinnamon swirl bread recipe a keeper.
This recipe only requires a few ingredients you probably already have on hand. A few minutes to gather the ingredients, measure, mix, and bake, and you’ll have a delicious treat layered with cinnamon sugar flavor.
Did I mention this is a quick bread? An advantage of a quick bread is it doesn’t require temperamental yeast and you don’t have to wait for dough to rise. If you like an easy quick bread that doesn’t taste “gluten free”, you’ll want to try this gluten free cinnamon bread recipe.(This post contains affiliate links. Read my disclosure policy here.)
How to Make Gluten Free Cinnamon Swirl Bread
- To make the cinnamon swirl, add the brown sugar, granulated sugar, and cinnamon to a small mixing bowl. Whisk together the sugars and cinnamon until combined (photos 1 & 2).
- Preheat your oven to 350 degrees and grease a standard 9”x5″ loaf pan.
- In a large mixing bowl, whisk together the sugar, gluten free flour, baking powder, and salt (photo 3). Make a well in the center of the mixture (photo 4).
- In a medium mixing bowl, beat the egg (photo 5). Add the milk, butter, and vanilla and stir until combined (photo 6). Transfer the egg mixture to the well of the flour mixture and stir until just combined (photo 7).
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon mixture over the batter.
- Pour the remaining batter over the cinnamon layer and top with the remaining cinnamon mixture.
- Using a table knife or spatula, draw lines through the batter, vertically and then horizontally, to swirl the mixtures together.
- Bake for 50-60 minutes or until the bread is browned and a pick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes. Remove the bread from the pan and allow to cool completely on a wire rack.
Does the Type of Gluten Free Flour Matter?
Make sure to use a good quality all-purpose gluten free flour when making this quick bread. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold the bread together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this gluten free cinnamon bread recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
How Do I Know When This Quick Bread is Done?
You can test the bread by using a cake tester or wooden pick. Poke the pick into the center of the bread. If it comes out clean, the bread is done. If it comes out sticky, the bread isn’t done yet and should be baked for a few more minutes.
The top of the bread should be brown and darker around the edges. The bread will also start to pull away from the sides of the pan.
Can I Freeze Gluten Free Cinnamon Bread?
This quick bread can be stored in the freezer for up to 3 months. Allow the cinnamon bread to cool completely, then wrap the loaf tightly in plastic wrap before placing in a freezer-safe bag.
You can also slice the bread and freeze the individual slices. Wrap the slices tightly in plastic wrap and place in a freezer bag. I like to freeze two slices in the same bag. Then I can take out just a couple slices and leave the rest in the freezer.
Allow the frozen bread to defrost overnight in your refrigerator or for several hours, at room temperature, on your counter.
Easy Gluten Free Cinnamon Bread
This simple Gluten Free Cinnamon Swirl Bread is perfect for breakfast, a mid-morning snack, or even dessert. A moist and tender quick bread your family will love.
If you like the flavor of cinnamon, give this gluten free quick bread a try. I’d love to hear what you think. Happy Baking!
More Gluten Free Quick Bread Recipes to Try!
- Gluten Free Cranberry Bread
- Gluten Free Banana Blueberry Bread
- Strawberry Bread
- Gluten Free Chocolate Chip Pumpkin Bread
- Lemon Blueberry Bread with Lemon Glaze
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
This Gluten Free Cinnamon Bread is tender and moist with a brown sugar cinnamon swirl adding extra sweetness to the bread.
- 1/4 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 cup granulated sugar
- 2 cups gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/3 cup unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
In a small mixing bowl, whisk together the sugars and cinnamon. Set aside.
Preheat oven to 350 degrees and grease a standard 9"x5" loaf pan.
In a large mixing bowl, whisk together the sugar, gluten free flour, baking powder, and salt. Make a well in the center of the mixture.
In a medium mixing bowl, beat the egg. Add the milk, butter, and vanilla and stir until combined. Transfer the egg mixture to the well of the flour mixture and stir until just combined.
Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon mixture over the batter. Pour the remaining batter over the cinnamon layer and top with the remaining cinnamon mixture.
Using a table knife or spatula, draw lines through the batter, vertically and then horizontally, to swirl the mixtures together.
Bake for 50-60 minutes or until the bread is browned and a pick inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes. Remove the bread from the pan and allow to cool completely on a wire rack.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Be sure to check the bread, with a cake tester or wooden pick, prior to removing from the oven. Test the bread in the middle of the loaf to ensure the thickest part of the bread is done.
- The cinnamon bread will last for 3-4 days stored at room temperature in an airtight container. You can also store the bread in the freezer for up to 3 months. Tightly wrap the bread in plastic wrap and then place in a freezer-safe bag.