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.
Recommended Products
I may earn a small amount from qualifying affiliate purchases; this amount goes to fund this blog and does not cost you anything additional.
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.
Pin for later!
Hi! Could this recipe be made in the bread machine?
Hi Denise, yes it could be made in a bread machine on the quick bread setting, but unless you stop it after the mixing and remove half the batter and put the cinnamon swirl layer, then replace the other half of the batter, the swirl will just be mixed into the batter and there won’t be a thread through the middle.
~jules
Is the batter supposed to be runny? My batter turned out to be like a dough, and I replace the coconut milk with milk.
Hi Val, how did the bread turn out when you baked it? Did you make any other substitutions for ingredients? How do you measure your dry ingredients? Check out this article for tips on how best to measure to make sure all the proportions are correct and the batter or doughs will turn out as they should.
~jules
Made this yesterday, using your flour as always, for 3 of us and it’s almost gone! Absolutely delish and easy to make. The finished dough does look odd….lumpy, but bakes up perfectly. Yummers!
So happy you all loved it, Lynne! And also that even though the dough looked lumpy, you baked it anyway and it turned out so well that it’s nearly polished off already!!! I’m going to bake another loaf today, as ours is gone as well. This recipe is truly one of our favorites!!!
~jules
Jules, I have made this but still confused on the sugar and where it goes. In the dry ingredients or with the oil and egg? Also the note to use coconut beverage and in parentheses (not or the one from a cow) so does that mean we should not use cow’s milk? Can you please respond to my 2 part question. Thank you
Hi Joy, happy to help.
The sugar is added with the oil and egg, as noted in the directions. Regarding the cow’s milk comment, I believe Brenda was just saying that you COULD use the kind from a cow, but that it was not recommended to use canned coconut milk. The negative was associated only with the coconut milk, so the things you could use would be coconut milk beverage or cow’s milk. I have made this recipe myself with almond milk and it’s fine that way as well; I think any milk will work except canned coconut milk is a bit heavy and too thick so it’s not recommended.
~jules
I’m sorry Jules. I am not the best baker. This recipe is confusing. first it states mix all dry ingredients together, then it says mix the sugar with the egg and oil. ??? I mixed the sugar with the rest of the dry.
Then this sentence really thru me – Add dry ingredients to mixing bowl together with the milk, stirring just until smooth.
I am assuming it means add the dry to the egg and oil….and milk??
I am really trying here. so I am going to toss it all in together and hope for the best. I never have problems with your recipes, this one is not your usual.
Hi Elaine, sorry for any confusion! I had originally included some cinnamon and sugar in the dough of this bread but then after making it many, many times, decided to up the swirl of cinnamon-sugar instead, so I removed those ingredients, but failed to remove the mention of those ingredients in the oven directions. Thank you for pointing that out. I’ve now removed the listing of those ingredients in the directions for oven method. Hopefully it makes more sense now! I’m sure it all worked out with the way you did it and by now you’re enjoying a yummy loaf of gluten free cinnamon raisin bread!!!
~jules
Hi Jules and thanks
The bread was delicious!!! The dough came out more like cookie dough and did not “pour”, it jad.to be dropped in glumps, then carefully spread around. The top looked like….I’m not sure what…brown clumps on top of cinnamon bread, but boy oh boy! Was it ever good! And the glumps made for delish crispy cinnamon giant crumbs. I’m not sure why the dough came out the way it did, but it didn’t make any taste difference. Love you Jules! Thanks for getting me through the last 5 years, which were the first 5 years of my celiac diagnosis.
Oh Elaine, you are so sweet! Thank you for your kind words! I’m thrilled that you have been getting along so well and if I’ve been able to help in any way, then I feel blessed to have been able to help!
So glad this recipe turned out deliciously for you, no matter what the dough/batter steps were like in process. Sometimes things seem weird while they’re being made but they turn out in the end and that’s all that matters! Glad you kept going and trusted the outcome!
Happy baking, Elaine!
~jules
Is sugar not a dry ingredient? and one TABLESPOON of baking powder?
Hi Elaine, in this recipe, the sugar is added with the oil and egg or substitute and yes, the baking powder is one tablespoon. It may seem odd, but it works!!! Hope you get to try the recipe!
~jules
This recipe is wonderful and so easy to make. I downloaded it when there was no amount on the oil so I used 2 Tablespoons and it worked great. I since have baked it with Solo raspberry filling and with Solo Poppyseed filling. Both were DEEELISH! I’m thinking the filling variations are endless. Coconut allergy in the family so I used rice milk and avocado oil. I used half rice milk and half goat yogurt.
I’m so glad to be using a GF flour that is so predictable and versatile. I simplifies GF baking and the results are so much better than any that I have tried before. I was getting pretty frustrated until I found your flour and books. THANKS!!
Did you use 1 cup of coconut oil? Did you melt it first? Seems like it would be a big difference between coconut or almond milk vs coconut oil??
Hi Carol, the website was acting funny for a couple days for some reason. It’s fixed now and the recipe is back correctly; sorry for any confusion from the way it was looking before. Enjoy!
~jules
How much oil should be used?
Sorry Dawn, the site had a glitch but is fixed now and the recipe is back with all the details! Enjoy!
~jules
What is the oil amount?
So sorry Patricia, there was something weird with the site for a couple days and this recipe had a glitch. Fixed now! Enjoy the recipe!
~jules
Could you use almond d milk instead of coconut milk?
Absolutely, Hope! Enjoy this awesome recipe!!!
~jules
I made my first batch of bread today using your mix. I used Angry Orchard Cider which made it smell so good while it was baking. It was very easy and simple directions to follow. This bread is delicious, so soft…..pure awesomeness. Next, I want to try cinnamon raisin.
I will never buy store bought bread again!
Thank you Jules!!
That is SO fantastic to hear, Donald! Pure awesomeness is definitely something to celebrate! I’m thrilled that you have great (GF) bread back in your life again! Thanks so much for taking the time to let me know. If you get a chance sometime, please leave a review on the mix, too!!!
~jules
I made this today and wonder if I did something wrong? It seemed a bit dry and well cooked at 50 minutes. It was still yummy but off.
I used coconut palm sugar, regular milk and egg, and melted coconut oil to mix in.
Hmmm, I’m glad it still tasted yummy, but in what way do you think it was still “off?” Just too dry? Did you use my gfJules Gluten Free All Purpose Flour? If you subbed with another flour that would be the culprit, but if you did use my flour, did you weigh the flour first or did you measure by volume (using a cup)? If you use the measuring cup to scoop out flour, it can throw off a recipe by up to 25% and if there was too much flour, that could definitely make the recipe turn out too dry. Could either of those be the issue here?
~jules
Yes, I used your flour but I used a measuring cup, not by weight. Good to know. But I did wonder if either 350 was too high or the time was too long because it seemed to cook faster than 50 min. Thanks for answering.
Well hopefully the measuring cup tip helps, but you also might want to get an oven thermometer to see that your oven isn’t baking too hot. Next time test it earlier in your oven because it might be done quicker. Darker pans can also make breads bake faster. I just keep coming up with more ideas, don’t I? 😉
~jules
Haha I love it! Any ideas on how much to reduce time to if I make mini loafs? Like 3.5×2.5? I think this would be perfect to make as mini Christmas gifts!
Glad you appreciate my stream-of-consciousness help-center mentality, Cathy! For mini loaves, I’d begin testing with a toothpick at 30 minutes, although given the possibility that your oven may bake hot, there’s no harm in testing earlier just to be sure they’re not overbaking. Great idea for Christmas gifts, by the way! I found some cute cardboard mini-loaf pans at a local craft store and I’m going to use them to make mini loaves of various GF quick breads as teacher gifts! This recipe would be great for that! Have a blessed holiday, Cathy!
~jules
You have an awesome holiday as well. You are such an inspiration and I really appreciate you and all you’ve done. 🙂 And that you take time to answer each comment is really….well no words! I love it!
Thank you, Jules! I made mini loaves and they turned out beautiful! 30 min was all the time it needed. AND I weighed the flour. I can’t wait to try it. I have a picture, but how do I post it?
Hi Cathy -I’m so excited that they turned out so well for you! Weighing the flour can make such a big difference! Send me the picture to [email protected] and I’ll add it to the post if you give me your permission! 🙂
~jules
Amazingly yummy! Everyone loved it and the loaf I just made is gone! I used almond milk instead of coconut milk.
Ours from yesterday is long gone too, Lynnette! So glad everyone loved it! I think I’m going to start doubling this recipe from now on.
I just made this and it was super easy and really good. Thank you for posting the recipe. So appreciate it.
That’s fantastic, Rosa! So glad you made the recipe and loved it!!
Hi Jules,
I so appreciate your wonderful recipes and your lovely flour blend.
I am so excited to be able to make some of my old family recipes now.
I was wondering if it would alter the outcome of the bread if I used Xylitol in place of sugar in the bread as I am to have no sugar.
Thank you.
Hi Sandi, so glad you are enjoying my recipes and flour! It does my heart good to know they’re being put to good use!
With this particular reader recipe, it’s harder for me to speculate on sugar subs since I didn’t write the recipe and it does call for a lot of sugar. Xylitol doesn’t work as a perfect sub in baking, particularly in recipes calling for this much sugar. Can you use Baking Stevia? That might work better here. Or unrefined coconut palm sugar would probably be a seamless conversion. Can you use either of those?
My family loves this bread!!
My grand-kids can not do flax. I use Ener-g egg re-placer and the first try in a loaf pan came out gummy, second try as muffins also came out gummy (not as gummy as the first time) The third time I used 1 T egg re-placer with 1/4 cup warm water, reduced the coconut milk (Silk) to 1/2 cup and did not melt the coconut oil (LuAnn). I also cut down on the sugar/cinnamon mixture to 1/4 cup Success!!!!