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
- Gluten Free Zucchini Bread
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!
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Recipe
Gluten Free Cinnamon Swirl Bread
Ingredients
FOR THE SWIRL:
- ¼ cup firmly packed brown sugar
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
FOR THE BREAD:
- 1 cup granulated sugar
- 2 cups gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ⅓ cup unsalted butter, melted and cooled
- ½ teaspoon vanilla extract
Instructions
TO MAKE THE SWIRL:
- In a small mixing bowl, whisk together the sugars and cinnamon. Set aside.
TO MAKE THE BREAD:
- 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.
Notes
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ 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.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
Diane says
That was the best cinnamon bread I have ever tasted. It was so moist and flavorful. I will keep this recipe in my favorite recipe book. Thank you Connie.
Flavor Walk says
Thank you so much. I'm happy to hear you enjoyed the cinnamon bread.
Anna says
Is there any preferred type of milk to use? Was thinking of using almond milk.
Flavor Walk says
Hi Anna,
Almond milk should work just fine. I hope you enjoy the recipe.
Samantha says
So easy and so tasty!
Flavor Walk says
Hi Samantha,
Thank you for the 5-star rating. I'm glad you enjoyed the recipe.
Kathleen Nau Eldridge Gaffigan says
I’ve tried this bread, family love it. Now, it was finished after 35 minutes.....I only have a dark pan. Could that have been the reason? Also because my flour (Bobs all purpose gluten-free) did not have Xanthum I used suggestion to 1/2 teaspoon. The bread did not rise at all.. I’m new at this gluten free baking. So many gluten-free flours, with, without xanthum. Many different brands. Just finished my second... didn’t turn
Flavor Walk says
Hi Kathleen,
A dark pan will speed up the baking process. You may want to lower the oven temperature to 325-degrees when making this recipe. I haven't used Bob's all purpose gluten free flour so I checked the website. Their recommendation is to use 3/4 teaspoon Xanthan gum per cup of flour.
Eliza says
I followed the recipe and the "batter" was more like dough. Wasn't able to swirl the cinnamon. Will see how it comes out but am guessing it will be very dry. :/
Flavor Walk says
Hi Eliza,
I'm not sure why your batter would be so thick. I hope the bread turned out for you. I know how expensive it is to buy gluten free ingredients.
Eliza says
Thanks for the reply. Turned out more dense than I expected but still yummy.
Sandy says
Doesn't taste gf. My whole picky family enjoyed this bread. Tks for the recipe.
Flavor Walk says
Hi Sandy,
Thanks for taking the time to let me know your family enjoyed the bread.
April says
This bread is so good! From now on, this is my go-to cinnamon bread recipe. Thank you for sharing it!
Flavor Walk says
Hi April,
I'm happy to hear you enjoyed the cinnamon bread. Thank you for the 5-star rating.
Cherie Anderson says
The dough was so thick - more like cookie dough. Is not rising at all - are you sure that 1 egg is enough? I found another recipe very similar to yours and it called for 5 eggs. Hope it tastes ok as we have a bible study this morning and I wanted one of our friends to be able to have something sweet. He has to eat gluten free.
Flavor Walk says
Hi Cherie,
One egg is correct for the recipe. I'm not sure why the bread isn't rising at all. Is it possible your baking powder is expired? You can check it by putting 1/2 teaspoon in a bowl and pouring 1/4 cup of boiling water over it. If it's really bubbly, then it's still good. If not, it's time to replace it.
Melinda says
Could you make this sugar free?
Flavor Walk says
Hi Melinda,
I haven't done any baking before with artificial sweeteners so I can't say if it would work or not. If you try it, please let me know how it turned out.
Susan says
Hi,
This looks easy and delicious. I am looking forward to baking. My question is..would this recipe work in a bundt pan?
Flavor Walk says
Hi Susan,
I haven't tried it myself but baking the cinnamon bread in a Bundt pan should work. It may take longer to bake so use a toothpick to check that it's done.
Andrea says
Hi! Quick question - can I make these as muffins?
Flavor Walk says
Hi Andrea,
I haven't made this recipe as muffins, but most quick bread recipes can be converted into muffins. I'd use a 12-cup muffin pan and bake at 375-degrees F. The batter will need about 23-28 minutes to bake. I'd start checking the muffins at the 23-minute mark and bake until a toothpick inserted in the middle of a muffin comes out clean. If you try it, let me know how they turned out.
Kate says
Can I make this with regular flour also?
Flavor Walk says
Hi Kate,
Yes. You can use regular flour in this recipe.
MB says
I made this for a bake sale at work. After dividing it into mini loaves, they look beautiful ❤️ Thank you! I will make these again.
Lindsey says
Yummy! I used a flax egg, Ripple unsweetened milk (pea protein based), and vegan butter instead of coconut oil. It worked great.
Heidi says
Absolutely scrumptious! This is going to be made regularly in our house. I know it lasts for 3-4 days in an airtight container, but ours didn’t last a day between my husband and our family. Ha! Super easy and so delicious. Highly recommend giving this recipe a try! Thank you, Connie!
Loraine says
This bread turned out perfectly. I used Bob's Red Mill 1-1 baking flour. Batter was not thick at all, very easy to spread in the pan. Love this Cinnamon Loaf.
Melanie says
This cinnamon bread was very tasty! We did feel like it had too much cinnamon so the second time I made it I cut it down to 1 T plus 1 tsp directly into the batter. Also, I felt like it was a little dense so I am going to try a bit more baking powder to see if that helps. But don’t get me wrong, it was gone by the end of the night!! Thanks for the recipe!