Cinnamon Swirl Gluten Free Quick Bread

Cinnamon Swirl Gluten Free Quick Bread

If your family ever goes on a weekday breakfast strike, like mine does from time to time, tempt them right back in with this cinnamon swirl gluten free quick bread. It’s an offer they can’t refuse!

Cinnamon Swirl Gluten Free Quick Bread

We’ve been having some breakfast issues in my house. And I’m afraid I’ve not reacted very well. Lots of “are you kidding me?” and plenty of “but you always loved those!” Once we get into a groove with a make-ahead breakfast that all 3 of my kids like and I feel reasonably good about, well I settle in to that groove. Heavily. Perhaps I overdid it? My kids are getting older now (they’re nearly 13, 11 and 9), and it could be that I should just leave them to their own devices in the mornings. Let them just.eat.cereal, forcryingoutloud! I’m not ready to give up yet, though. Instead I try to clear the decks by serving up something nearly too good to reasonably be called breakfast, like this cinnamon swirl gluten free quick bread. Which I served for breakfast with some fruit this morning. And, surprise surprise, not one complaint.

Cinnamon Swirl Gluten Free Quick Bread—Step by Step

The layered and then swirled batter doesn’t necessarily mean that the cinnamon-sugar mixture makes its way into every single nook and cranny of the quick bread. But it’s not meant to, you see. The swirling makes for a perfectly craggy and nubby top, one that makes the whole business taste like the perfectly tender coffee cake which it basically is, after all. And spreads out the cinnamon-sugar just enough.

Cinnamon Swirl Gluten Free Quick Bread

It’s not nutritious like oatmeal muffins, but it did serve to remind me and my children alike that I can, in fact, make something that they love for breakfast. Sometimes, you just need a win. You know? 

Like this recipe?

Prep time: Cook time: Yield: 1 standard loaf


For the quick bread
1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

6 tablespoons (54 g) cornstarch

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup (150 g) granulated sugar

6 tablespoons (84 g) unsalted butter, at room temperature

1 cup (8 fluid ounces) buttermilk, at room temperature

2 eggs (120 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

For the cinnamon-sugar mixture
1/2 cup (100 g) granulated sugar

2 teaspoons ground cinnamon

For the glaze
1 cup (115 g) confectioners’ sugar

1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary


  • Preheat your oven to 350°F. Grease and line with unbleached parchment paper a standard 9-inch x 5-inch loaf pan and set it aside.

  • Make the quick bread batter. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, buttermilk, eggs, and vanilla, mixing to combine after each addition. The batter will be thick and fluffy.

  • Make the cinnamon-sugar mixture and assemble. In a small bowl, place the granulated sugar and cinnamon, and mix to combine well. Scrape half of the quick bread batter into the prepared loaf pan, and spread into an even layer with a wet spatula. Place half of the cinnamon-sugar mixture on top and shake into an even layer. Place the remaining batter on top followed by the remaining cinnamon-sugar mixture, in the same manner. Using a wet butter knife at an angle perpendicular to the bottom of the loaf pan, carefully swirl the batter in all directions. The top of the batter should be craggy and uneven.

  • Bake the loaf. Place the loaf pan in the center of the preheated oven and bake for 30 minutes at 350°F. Lower the oven temperature to 325°F, rotate the loaf pan 180°, and continue to bake until a toothpick inserted in the center of the loaf comes out with no more than a few moist crumbs attached, and the top is light golden brown and firm to the touch (about another 15 minutes). Remove from the oven and allow to cool in the baking pan for 15 minutes before transferring to a wire rack to cool completely.

  • Make the glaze while the quick bread is cooling. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Drizzle the glaze in zigzag patterns all over the top of the cooled quick bread. Slice thickly and serve.

  • Adapted from Taste of Home and my recipe for Lemon Poppyseed Bread.


Comments are closed.

  • Morgan
    March 18, 2015 at 2:17 PM

    I made this bread over the weekend and it did not turn out for me. :( This could be a rookie mistake on my part but if I used the Better Batter blend, do I still need to add the Xanthan Gum? My bread turned out very gooey in the middle after it set for a while. When I first took it out of the oven it was a fluffy, beautiful top but when it set, it sunk significantly and the middle was very gummy – not bread-like at all. Any thoughts on what I may have done wrong?

    • March 19, 2015 at 7:48 AM

      Morgan, Better Batter already has xanthan gum in the ingredient list, so no, you don’ add more. If you did, you no doubt ended up with a gummy mess! That’s why the recipe says to omit the xanthan gum if your blend already contains it. It also sounds like you did not bake it for long enough. Please check your oven temperature with an oven thermometer, as well.

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