Mmmmm. Gluten Free Cinnamon Swirl Quick 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 deliciously easy gluten free quick bread recipe.
Just look at the soft crumb on this yummy gluten free sweet bread … or is it a gluten free cinnamon roll cake?
It is almost spongy in texture and super light, a lot like a cake. Such a happy in-between, this Gluten Free Cinnamon Swirl Quick Bread.
Readers often share their special recipes with me that they have converted to gluten free, simply by using my gfJules Flour. I especially love when folks send pictures of their baked goodies with their recipes … that’s an added incentive for me to run to the kitchen to try the recipe for myself!
Like Brenda, I invite YOU to share your favorite gluten free recipes and pictures any time you like, on Facebook or via email. You just never know if yours could be featured here on my blog and in my Recipe Newsletter!
Brenda shared her recipe for gluten free Cinnamon Swirl Quick Bread that she swore tasted like crumb cake — something that turned out to be very popular with the younger set in my household when I made her recipe!
Her picture of this bread sealed the deal for me – I knew I had to try it myself. I mean, even her bread was smiling!
And because Brenda’s gluten free cinnamon quick bread was as delicious as promised — receiving rave reviews from my picky gluten eating kids — I now share her recipe with you! It’s a win all around!
Check out the simple ingredients in this recipe — I bet if you’re a smart cookie, and if you bake even just a little, you already have these ingredients in your kitchen right now!
Which means you can bake this easy recipe right now!
So, thank you Brenda for your wonderful recipe! And to everyone else, dust off those recipe boxes and get bakin’!
Share your recipe inspiration with the rest of us — don’t hold back!
If you’re in the mood for other cinnamon swirl recipes, try my Gluten Free Cinnamon Swirl Bread with yeast (tastes like Pepperidge Farm!) or in Gluten Free Cinnamon Raisin Bread in a Bread Machine or even gluten free Coffee Cake Muffins for something cinnamon-y and portable!
Just use the search bar at the top of every page and I bet you’ll find your next favorite recipe!
Gluten Free Cinnamon Swirl Quick Bread
The delicate crust on this gluten free cinnamon swirl quick bread is just the right topper. The sweet cinnamon center just can't be contained on this yummy bread!
Ingredients
Cinnamon Swirl Quick Bread Recipe submission from Brenda W. (Jules' notes in parenthesis)
- 2 cups (270 grams) gfJules® All Purpose Gluten Free Flour
- 1 Tablespoon baking powder
- 1 teaspoon salt (I cut to 1/2 tsp. with good results)
- 1 cup granulated sugar (I think this could be cut to 3/4 cup)
- 1 egg, slightly beaten (1 Tbs. aquafaba works well as a sub)
- 1 cup coconut milk beverage, not canned – (“or the kind from a cow,” says Brenda)
- 1/3 cup solid coconut oil or vegetable oil (I used Spectrum® Organic Coconut Oil)
Topping for center of bread:
- 1/2 cup granulated sugar (I used 1/4 cup sugar with good results)
- 1 Tablespoon ground cinnamon (I used 2 tsp. cinnamon with good results)
Instructions
Preheat oven to 350° F (static) or 325° F (convection).
Oil and lightly flour with gfJules Flour a loaf pan (I recommend a 9×5 pan or 4 mini loaf pans).
Whisk dry ingredients together in a small bowl and set aside.
In a mixing bowl, combine sugar, oil and egg/sub.
Add dry ingredients to mixing bowl together with the milk, stirring just until smooth. The batter will be very thick and will become thicker as it sits, so work to get it into the pan quickly.
Fill prepared pan with half of the batter. Sprinkle the cinnamon-sugar mixture over the batter until it is entirely covered. Try not to spread all the way to the outside edges if you want the "smile" effect on the bread.
Pour remaining batter on top, smooth with a rubber spatula. If desired, sprinkle with additional cinnamon-sugar to top the bread.
Bake in preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Notes
Optional: Bake in 8 mini-pans, sized 3.28 x 2.5” for ~30 minutes.
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Nutrition Information
Yield 14 Serving Size 1Amount Per Serving Calories 239Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 331mgCarbohydrates 44gFiber 1gSugar 26gProtein 3g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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I’ve made this recipe a couple of times and it’s a big hit with my family. To speed up the process this morning, I made 12 muffins with the batter. I put one scoop of batter, then cinammon/Truvia (stevia) mix, then some more batter. I did not put the cinammon mixture on top because it burned the first time I made the bread….could have been the Truvia. It only took about 30 minutes and I actually liked it better this way. I used skim milk, canola oil, and regular sugar in the batter. For the topping, I used 2 teaspoons of Vietnamese cinnamon and 6 Truvia. Next time, I might cut the Truvia down to 4 packets. I thought it was a little bit too sweet. Thanks for all the great recipes.
Great recipe notes, Alexis! I love the idea of making them as muffins to speed things up! I’m always running behind, so that’s a great suggestion!
I just made this tonight. It was amazing!!!!! Thanks for making great flour!!!!!
Oh Jennifer, that’s great! Yay!
I made this last week for my MIL’s birthday. I used the flaxseed to make it vegan—it was the hit of the day! No one would have thought it was GF–I had to assure my MIL, who was VERY grateful to have a real treat for her day. I just ordered your hamburger bun kit & cannot wait to surprise her!!! Thank you, Jules!! Since we have peanut & treenut allergies, some of us need GF, and some of us are vegan, your recipes & products are a God-send.
Erica – so happy that my recipes and products meet the needs of all of your family! That’s the idea – everyone should eat the same, and eat great food!!! Thanks for taking the time to let me know!
We’re a celiac gf/df household…I used succanat, grapeseed oil and almond milk as subs, since that’s what i had open. Also used a splash of vanilla extract, just because.
Christina – sounds yummy!
Jules for a Sub for the egg can I use Chia Seeds.. if so can I maybe use the same amount you recommend..
Pam – you can use Chia Seeds the same as flaxseed meal and water for an egg sub – should work fine!
This looks delicious. I’m on my way to try the recipe!
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OMG…its absolutely delicious!!! Its defiantly the best cinnamon(raisin) bread i’ve had in a long time if not ever…thank you, thank you, thank you for this wonderful recipe. I’m in hog heaven….can you tell =)
Birgit – that makes me so happy to hear!! So glad you loved it, and I loved the idea of tossing in raisins too! Next time, I’ll do that too!!!
I also used almond milk (35 calorie) and all coconut oil.
I got mine in the oven now, can’t wait to taste it =) I used Almond Milk, since thats what i had already, and Coconut Cane Sugar, i couldn’t resist tossing a few raisins in there also cause I ♥ me some cinnamon raisin “bread”,the real taste test will be when i let my 2 year old grandson taste it, he’s an expert when it comes to bread
Thanks for all the hard work you put into bringing us these delish recipes.
Thanks for the update, Charlotte!
Sorry I did not get back sooner about making it with palm sugar. My husband and grand daughter by marriage loved it. I did not eat any.
It was darker and the palm sugar on top was real dark. I may try sucanat with honey next time. I believe it will be lighter in color.
One more thing about coconut palm sugar, Charlotte. If you found it to be disconcertingly dark, you should look for a “Blond” coconut palm. It looks a lot like a light brown sugar.
Can I use honey instead of sugar and do I need to modify the other ingredients if so
May, using honey in place of granulated sugar in this recipe will substantially alter the outcome. You would need to add more dry ingredients or reduce liquid elsewhere, and the bread would be heavier, and potentially soggy in the middle. I wouldn’t recommend this substitution without substantially changing the recipe, unfortunately. If you can use unrefined coconut palm or even date sugar, those would work better for you here.
Wow Brenda and Jules, just made this and it is fabulous. Will attempt to adapt your basic cake for other things, too, love how springy and spongey it is. And I had everything in my fridge/pantry already. Thank you! Yummy in my tummy.
So glad you made it already and loved it, Michaela!!!
I try this recipe
Thank you
What are the carbs in your flour? My granddaughter who will be 3 has Celiac and Diabetices and we have to watch her carbs. PLEASE HELP.
Cecelia – on the product page of my Jules Gluten Free Store, you can find links to the nutritional labels of all my products. Here’s the one for the AP Flour: http://www.julesglutenfree.com/v/vspfiles/assets/pdfs/FlourNutriLabel.pdf. Hope that helps!
When you say “or the kind from a cow” are you saying don’t use cow’s milk?
Hi Nancy, no I think what Brenda meant in that quote was that she used non-dairy milk, but that others could use dairy milk instead if they preferred. Hope that clears it up!
Looks tasty! I just wish recipes tagged or advertised as vegan had actually been tested… Saying a sub “should work” for something like eggs is frustrating because subbing for eggs is very complex and with something like a loaf of bread it’s even MORE complex…. In my experience, 1tbsp ground flax isn’t a suitable sub for eggs in larger items like loaves because it just doesn’t bind well enough. (sometimes double or triple that is useful, along with something like glutinous rice flour, with a ton of extra mixing to develop the proteins.)
This is just something I’ve noticed across the board in the gf world… The vegans (and egg & dairy allergic) always get shortchanged. I’m well aware of the subs out there and I can sub in any generic gf recipe. What’s be REALLY outstanding is for gf recipes online tagged as vegan to actually be vegan in the first place, or for authors to state which subs worked and how well they worked. Otherwise, the vegan tag just seems like another way to drum up traffic.
Hi Jennifer, if you follow my blog, you’ll see lots of “vegan” tags and the recipes are totally vegan or I give a sub that will work because I’ve tried it. In this particular recipe, I am not the recipe writer, I merely made notes about what I did differently or what I suspect might work. Brenda submitted this recipe on Facebook and it was entered into our Reader Recipe Contest where I select a recipe every so often to feature. I made her recipe, but I didn’t try it vegan yet. In my experience, flaxseed and water works well in quick and yeast breads – I do that all the time. If you have my book, Free for All Cooking, you will see I have a huge section in the front about which egg subs to use for what in other peoples’ recipes; for my recipes in the book, they all indicate if they need an egg sub and which work well. I hope you get to check that out sometime if you haven’t already, as it sounds like it would be quite useful to you. Hope that all helps to explain how this recipe is different from my “usual”!
All the best,
jules
I have a question about the ingredients in this recipe. Is Brenda saying NOT to use cow’s milk but only Coconut milk? That is not clear to me.
Thanks
Bobbie – I think that Brenda used non-dairy coconut milk (and I used flaxmilk) but that she indicated that dairy milk would still be an option. Hope that clears it up!
I just put one of these in the over. I used palm sugar for the whole thing. We will see. We are not GF, but I experiment with some recipes.
Great, Charlotte! Let me know how it tasted with coconut palm!
Wow this looks great! I’m going to forward this to my mom right now, so she can try it out!
I will be trying this recipe out tomorrow morning.
Yay, Christine! Hope you do!
This looks absolutely amazing.
Hope you get to try it, Bev!