This gluten free cinnamon bread is easily made by swirling some cinnamon and sugar between two layers of vanilla quick bread. Your house will smell amazing!
No matter how smoothly things seem to be going on busy mornings, eventually we'll end up having breakfast issues in my house. 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 settled in to that groove.
As my kids got older, maybe I should have just let them just.eat.cereal. I was just never really willing to give up, though. Instead, I've always tried to clear the decks by serving up something nearly too good to reasonably be called breakfast, like this cinnamon swirl gluten free quick bread.
I can almost guarantee that, if you serve it for breakfast with some fruit you'll be like me. Surprise, surprise, there is not one complaint.
How to make all that cinnamon sugar quick bread texture
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.
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.
It's not nutritious like oatmeal muffins, but it does 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?
Gluten free cinnamon bread: Ingredients and substitutions
Gluten free dairy free cinnamon bread
You should be able to replace both the buttermilk and the butter in this recipe. The buttermilk can be replaced with half (by volume) unsweetened nondairy milk (my favorite is almond milk) and half (by volume) unsweetened nondairy plain yogurt.
You can also make this swap with dairy-containing ingredients if you just don't have buttermilk. The butter should be able to be replaced with your favorite vegan butter.
I like Melt and Miyoko's Kitchen brands best. I would avoid Earth's Balance buttery sticks, since they're not my first choice for baking.
Gluten free egg free cinnamon bread
In place of each of the 2 eggs, you can try using one “chia egg.” Place 1 tablespoon ground white chia seeds in a small bowl, add about 1 tablespoon lukewarm water, mix and allow to gel.
About the cornstarch in this gluten free cinnamon bread
If you can't have corn, try replacing the cornstarch with potato starch or arrowroot. If you're using an all purpose gluten free flour blend like Cup4Cup brand, which already high in starch, don't use the extra cornstarch. Replace it with an equal amount, by weight, Cup4Cup.
FAQs
How do you store the cinnamon bread?
Once the bread has cooled completely store it in a properly sealed container, or ziplock bag. Ideally keep the bread at room temperature as refrigerating the bread can dry it out.
Can I freeze the cinnamon swirl bread?
Yes, you can freeze the bread in slices, which are best stored wrapped individually in foil and frozen separately, or you can freeze the loaf as a whole and defrost it to enjoy in one go.
Can I reheat the bread?
Yes, slices of the cinnamon swirl are delicious when lightly toasted in the oven or toaster.
How to make gluten free cinnamon swirl bread
Gluten Free Cinnamon Bread
Ingredients
For the quick bread
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
- 1 teaspoon xanthan gum omit if your blend already contains it
- 10 tablespoons (54 g) cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (150 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 cup (8 fluid ounces) buttermilk at room temperature
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
For the cinnamon-sugar mixture
- ½ cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
For the (optional) glaze
- 1 cup (115 g) confectioners’ sugar
- 1 tablespoon milk plus more by the 1/4 teaspoonful as needed
Instructions
- 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.
- 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.
Notes
Gluten Free Cinnamon Bread
Ingredients
For the quick bread
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
- 1 teaspoon xanthan gum omit if your blend already contains it
- 10 tablespoons (54 g) cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (150 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 cup (8 fluid ounces) buttermilk at room temperature
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
For the cinnamon-sugar mixture
- ½ cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
For the (optional) glaze
- 1 cup (115 g) confectioners’ sugar
- 1 tablespoon milk plus more by the 1/4 teaspoonful as needed
Instructions
- 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.
- 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.
Vee says
Delicious! Although here in New Zealand we had it for afternoon tea not breakfast! Hehe. Great recipe. I did need to cook it longer than the recipe suggested but that might be an oven thing or slightly different flour consistencies. Whatever, it was fantastic and a new favourite in our house!
Elle @ Only Taste Matters says
I can’t wait to make this. It looks divine and so easy to make!
GlutenFreeDairyFreeMama says
This was amazing! We demolished the first loaf within an hour of it coming out of the oven, so I made another loaf for the kids to have for breakfast throughout the week. (I have crazy picky kids too.) My husband enjoyed it and announced that it didn’t taste gluten free (which is the compliment of all compliments in this house). Also, since we have wheat and dairy allergies, I had to make a couple subs – I subbed out the butter for earth balance, the buttermilk for cultured coconut milk. It was still perfect! Thank you.
Nicole Hunn says
Good to know those substitutions worked! Thanks for letting us know.
Jennifer says
This was so moist and wonderful!! My son (who is terribly picky about bread) had 4 slices!! I didn’t even make the glaze. This will for sure become one of my breakfast staples.
Nancy McInerney says
I made this last night for a brunch at a friend’s house, and everyone loved it! I even forgot the glaze – it’s that good. Plus it was SO easy to make.
familychef says
Hi Nicole! Just a quick question about this recipe (it looks fabulous!)
All I have on hand right now is Cup 4 Cup blend. Since it is high in cornstarch, would I need to adjust the amount of cornstarch you call for in the recipe? Or just use Cup 4 Cup as is? Thank you for everything!
Nicole Hunn says
Good question! I would replace the cornstarch, gram for gram, with more Cup4Cup blend. It is very high in cornstarch, yes, so that’s the way to go!
Joni G. says
I saw this and had to make it immediately! :) It takes like a cinnamon roll. VERY tasty! I shared at work and it was a huge hit!
Lauren Morra says
Swoon! Oh my goodness, I feel like this would make a perfect birthday treat for my mom. Mmmm cinnamon swirl….
KB says
I have trouble mixing the softened butter into the dry ingredients by hand. I get unevenly distributed lumps. Should I be adding the other wet ingredients first?
Anneke says
It will work out, KB, I know it seems like it won’t, but as you add the other ingredients, it makes a nice, smooth batter. I do like to make sure my butter is super soft if I can, but I still get some lumps, too. They go away!
Nicole Hunn says
Make sure your butter is actually at room temperature before incorporating it, KB, and that your other ingredients are also at room temperature. If your eggs, for example, are cold, they will cause the softened butter to congeal. In baking, proper temperature is everything!
Caroline says
This freaking great. I’m Anneke’s daughter by the way. Wow wow wow. You were on point with this one. :) I’m making it again right now and I’m super excited. Amazing wonderful fantastic. Thank you very much.
Anneke says
That would be the dramatic joy of a 15 year old girl! She’s a delight, isn’t she? :)
Nicole Hunn says
You know I love it, Anneke!!!
Nicole Hunn says
Caroline, I wish I could hug you right now. You might not like it, but I’d force myself on you.
Jenn says
Can I make this using a bundt cake pan? My daughter really wants me to make this but I don’t have a loaf pan.
Nicole Hunn says
Hi, Jenn, Bundt cakes are a little tricky. You’d likely have to multiply the cake by at least 1.5, if not double it, and I honestly don’t know how it would turn out. Sorry!
Jenn says
Thanks Nicole. I decided to wait and I’m heading into the city for a bread pan. Do you use metal or silicone one?
Dori says
This looks just like the Cinnamon bread my grandma used to make. I am so excited to try this. It will remind me of her. Thank you! :)
Nicole Hunn says
Aw, Dori, I was really close with my grandmother, too, so that strikes a chord. :)
Anneke says
I made this last night and served it this morning. It is so good that I can’t stop thinking about it! The texture of the cake is possibly one of the best things I have ever had. The kids want me to make it often enough that they get to have it a lot, but not quite so often that they get bored. That is a fine line that I am totally willing to walk with this one, I might just make it again for tomorrow!
Nicole Hunn says
If that’s not a rave review, Anneke, then I don’t know what is. So, so glad they loved it (and so did you)!
Grace says
OMG – yesterday morning I was sorting through old recipes and came across my mother’s sour cream cinnamon swirl coffee cake recipe – yesterday afternoon while waiting in line at the Motor Vehicle office I caught up with my news feed and this lovely looking recipe appeared! I made it as soon as I got home – with 2 substitutions – 1) the filling was 1/2 brown sugar & 1/2 granulated sugar AND I added a handful of walnuts, chopped coarsely & 2) I did not glaze the finished loaf. It was amazing! It had the same taste and texture of my mom’s cake – even with using buttermilk instead of her recipe’s sour cream. This is a keeper – well, the recipe, that is – more than half of the loaf is gone this morning! Thanks Nicole!
Nicole Hunn says
That’s awesome, Grace! Love it when a recipe gets posted and made in the same day. Thanks for letting us know about your substitution. Sounds lovely, and how nice that it reminds you of your mom’s recipe. :)
Christina says
My friends son is allergic to eggs. Do you have any suggestions on an egg substitute? Thanks!
Nicole Hunn says
I generally prefer a “chia egg” as an egg substitute, but I haven’t tried this with any substitutions so you’ll have to experiment. Maybe ask your friend!
Christina says
She usually uses chia or flax. They are coming over tomorrow, so I wanted to surprise him with a baked good he could eat :-) I will use chia.
Thank you!
Charlotte Moore says
How strange!! I left a comment yesterday about I would like to order the book for out granddaughter in law since she is GF. I also would like the one about bread making. Do you have to pay shipping if you ore order? My comment isn’t here.
Nicole Hunn says
All of my books are available wherever books are sold, Charlotte. If you order through amazon.com and you have Amazon Prime, shipping should be free, but you’ll have to check with the retailer!
Karla Gossen says
would i be able to use coconut sugar in place of the sugar
Nicole Hunn says
You might be able to if you grind it a bit finer, Karla, but coconut palm sugar is a better substitute for brown sugar than for granulated sugar. Feel free to experiment!
Karla Gossen says
thank you I probably will tomorrow morning
Karla Gossen says
made it using the coconut sugar. used as is in the batter but did process it finer to mix with cinnamon.
i also chucked up an apple into the batter. only have 8 1/2 by 4 1/2 loaf pan so that is what i used. took a little longer to bake but turn out great. moist and good flavor and not overly sweet which i like
nancyb7 says
I miss Hostess Ho Ho’s.
I have both “Gluten Free on a Shoestring” & “GFOAS
Bakes Bread” and they are absolutely dog-eared, dripped upon, etc. from
use. I use them almost daily. My grandsons love the GF baked goods
I make, even though they have no gluten sensitivities. The 14-year old loves to
cook and proclaimed your recipe for New York Times-Style GF Sugar Cookies the
best sugar cookie he’s EVER tasted…and I agree. It’s my favorite treat.
Thanks for the wonderful recipes!
Nicole Hunn says
I love your comment, nancy! Would you do me a favor, though, and repost it on the Giveaway Thread? I want to make sure it doesn’t get lost in the shuffle.
Jennifer S. says
Oh Nicole – how I feel your pain. Today I got the grumpies to scrambled eggs. Like what is there not to like about eggs? I love them – eat ’em every day but not my kiddos. But we are not short order chefs so sometimes they just have to deal UNTIL.. you post something out of this world like this! YUM! can’t wait to make it!
Nicole Hunn says
Oh you know I hear you, Jennifer! My youngest swore she hated scrambled eggs for years. And now proclaims her love for them. Oh the humanity!
Mare Masterson says
Heavy sigh! I miss eggs! I get gluten type reactions from them now. Oh to be able to eat an egg or two again…poached, hard boiled, scrambled, over easy, egg salad…and deviled! Heavy sigh!
Mare Masterson says
Breakfast is hard for me, never mind the rest of my family. I am so not a morning person. I want to stay in bed until the last possible moment. I can’t even eat until I am at my desk at work (my stomach doesn’t like food too early)! I can no longer tolerate eggs. I need all the help I can get with fast, take away breakfast foods and I get tired of oatmeal. Oh, and I love cinnamon, so this is a win-win for me!
Nicole Hunn says
My husband is the same way with breakfast, Mare. And I think my little one may be as well, which makes her extra hard to please. I think when she grows up, she’ll be like you. :)
youngbaker2002 says
Hi Nicole. this looks great! We love quick breads! And quick breads for breakfast are even better. So you have girl,boy,girl? Going on 13,11 and 9? Same thing here.
Nicole Hunn says
Yup! Girl-boy-girl. My daughter Bailey will be 13 next month, my son Jonathan is 11 and my daughter Ava is 9. They’d love this blog to be alllll about them, but since it’s about food I don’t really talk about them too much!
Rita says
Can you give a ballpark estimate of the amount of additional time to give it when you lower the temp to 325? This looks yummy!
Nicole Hunn says
So sorry, Rita! I included the total time of 45 minutes, and the initial time (30 minutes) but forgot to add the 15 minute time estimate for the final run. It’s in there now. Thanks for pointing that out!
Rita says
Thanks ! Making this tonight!
Anneke says
My kids are older than yours, and I refuse to give up on putting out something for breakfast! They need more than a glass of water and a dry rice cake, which is their idea of morning nutrition. I may not do well by breakfast everyday, but I try. They still all sit down at the same time and we check in about the day ahead. At least it is early enough that they are too tired to do a lot of complaining! This bread looks great, and I don’t have a plan for tomorrow. Nicole to the rescue (again)!
Nicole Hunn says
My kids never seem to be too tired to complain, Anneke! Glad to know you haven’t given up on breakfasts with your older kids. When they’re not going to school, I’m okay phoning it in sometimes. But when it’s a school day, you gotta have a good breakfast! ;)
Jackie Record says
Can you cook this in a bread maker? what would you change?
Nicole Hunn says
I would not recommend making this in a bread maker, Jackie. It’s a quick bread, not a yeast bread, which means it’s basically cake in a loaf pan!
Dana Schwartz says
WOW, and yes, we all need a win sometimes! We’re in a breakfast slump here too, and I imagine this delicious looking treat will pull us right out. Thanks Nicole!
Nicole Hunn says
Sadly, Dana, a breakfast slump would seem like a step up to us. We’d been in a breakfast collapse!
Slucero says
Hmm I wonder how this would work with a wetter inside, like Enterman’s cream cheese coffee cake?