Mmmmm. Gluten Free Cinnamon Swirl Bread! Just the name has me drooling a little. I wish I could say the idea had sparked me to create a recipe, but today I share with you someone else’s delicious gluten free Cinnamon Swirl Bread recipe.
Just look at the soft crumb on this yummy bread … or is it cake? It’s almost spongy in texture and super light, a lot like a cake. Such a happy in-between.
The delicate crust on this gluten free cinnamon swirl bread is just the right topper. Not too sweet, so you can still enjoy for breakfast without too much guilt!
Readers often share their special recipes with me, either via email or by posting on Facebook. I especially love when folks post a picture of their baked goodies with their recipes … some of these pics are quite drool-worthy!
This summer we’re embarking on a new kind of recipe fun by inviting YOU to share your favorite gluten-free recipes and pictures any time you like, on Facebook or via email, and if I pick yours to feature here on my blog and in my Recipe of the Week Newsletter, you’ll get your recipe in the limelight AND you’ll get a free Jules’ Mix of your choice with your next order!
To start our Reader Recipe fun, the first recipe comes from Brenda W. on Facebook. Brenda shared her recipe for Cinnamon Swirl Bread that she swore tasted like crumb cake — something that’s very popular with the younger set in my household!
Her picture of this bread sealed the deal for me – I knew I had to try it myself. And because Brenda’s bread was as delicious as promised — receiving rave reviews from my picky gluten eating kids — I now share her recipe with you!
So, thank you Brenda for your wonderful recipe! And to everyone else, dust off those recipe boxes and get bakin’! Share your recipe inspiration, and you just might win too!
Cinnamon Swirl Bread from Brenda W. (my notes in parenthesis)
2 cups gfJules All Purpose Gluten Free Flour
1 Tbs. baking powder
1 tsp. salt (I cut to 1/2 tsp. with good results)
1 cup granulated sugar (this recipe should work well with unrefined coconut palm sugar as a sub)
1 egg, slightly beaten (1 Tbs. ground flaxseed steeped in 3 Tbs. very warm water should work as a sub)
1 cup coconut milk beverage, not canned – (“or the kind from a cow,” says Brenda)
1/3 cup coconut or vegetable oil (I used Spectrum® Organic Coconut Oil)
1/2 cup granulated sugar (I used 1/4 cup sugar with good results)
1 Tbs. ground cinnamon (I used 1 1/2 tsp. cinnamon with good results)
Preheat oven to 350° F (static) or 325° F (convection).
Mix dry ingredients together in a small bowl and set aside.
In a mixing bowl, combine sugar, oil and egg.
Add dry ingredients to mixing bowl together with the milk, stirring just until smooth.
Oil a loaf pan (I recommend a 9×5 pan or 4 mini loaf pans), then fill with half of the batter. Sprinkle the cinnamon-sugar mixture over the batter until it is entirely covered. (Optional: cut down through the batter with a butter knife in one direction, then in another, to spread the mixture into the batter in a swirled pattern so that it does not form a solid line through the center of the bread.)
Pour remaining batter on top, smooth with a rubber spatula, then sprinkle remaining cinnamon-sugar.
Bake in preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean (30 minutes or so, for mini loaf pans)
Optional: Bake in 8 mini-pans, sized 3.28 x 2.5”.
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