Gluten Free Cinnamon Swirl Bread

This Gluten Free Cinnamon Swirl Bread is soft, warmly spiced, and makes a beautiful slice for breakfast or tea. I’ve baked many gluten-free quick breads, and this version balances a tender crumb with a gooey cinnamon ribbon that doesn’t fall apart. I tested it several times to get the swirl and crumb just right.

Why Make This Recipe

• It tastes like classic cinnamon bread but is safe for anyone avoiding gluten.
• Quick to mix and doesn’t require yeast or long rising—ready in about 90 minutes.
• Great for brunch, holiday breakfasts, or giving as a homemade gift.
• Uses pantry-friendly ingredients and works well with dairy-free swaps.
• Personal insight: I love serving warm slices straight from the oven with a thin smear of butter — it’s comfort in a bite.

(If you like fruit-studded quick breads, try this apple-cinnamon loaf for a related flavor profile: Apple-Cinnamon Sweet Gluten-Free Bread.)

Recipe Overview

• Prep time: 15 minutes
• Cook time: 55–65 minutes at 350°F (175°C)
• Total time: ~1 hour 15 minutes (plus 10–15 minutes cooling)
• Servings: 10–12 slices
• Difficulty: Easy–Medium
• Method: Oven-baked gluten-free quick bread with a cinnamon-sugar swirl folded into the batter and baked in a standard 9×5-inch loaf pan.

My Experience Making This Recipe

I tested this loaf three times, adjusting the flour blend and swirl ratio to avoid a dry crumb or a collapsed swirl. The biggest discovery was brushing the swirl layer with a touch of melted butter to help the sugar-cinnamon stay moist and form a clear ribbon during baking.

How to Make Gluten Free Cinnamon Swirl Bread

You’ll make a tender quick bread batter from a gluten-free flour blend, eggs, oil (or melted butter), milk, sugar, baking powder, and a pinch of salt. After pouring half the batter into a greased 9×5-inch loaf pan, you’ll scatter the cinnamon-sugar layer, gently swirl with a knife, then top with the remaining batter. Bake at 350°F (175°C) until a skewer in the center comes out with a few moist crumbs (about 55–65 minutes). Let cool 10–15 minutes before slicing so the swirl sets.

Expert Tips for Success

• Use a tested 1:1 gluten-free flour blend with xanthan gum included (or add 1/2 tsp xanthan gum per cup of blend) to give structure and avoid crumbly slices.
• Weigh ingredients if possible—gluten-free batters are sensitive to flour volume. Use a digital kitchen scale for accuracy.
• Temper the batter: don’t overmix after adding the flour; stir until just combined to keep the crumb tender.
• For a clear swirl, brush the first batter layer with 1–2 tablespoons of melted butter before sprinkling the cinnamon-sugar; this prevents the sugar from dissolving into the batter.
• Use an oven thermometer and tent the loaf with foil if the top browns too quickly; this ensures the center reaches 200–205°F (93–96°C) for doneness without over-browning.

How to Serve Gluten Free Cinnamon Swirl Bread

• Serve warm with a thin spread of unsalted butter, cream cheese, or a drizzle of maple glaze.
• Slice and toast for a crisp edge; top with yogurt and fresh fruit for breakfast.
• Cut into thick slices for French toast — the cinnamon ribbon boosts flavor without extra spices.
• Package sliced bread in wax paper and a box for an attractive homemade gift.

Storage and Reheating Guide

• Room temperature: store wrapped tightly in plastic wrap or in an airtight container for up to 2 days.
• Refrigerator: keeps 5–7 days in a sealed container; bring to room temp or warm before serving to restore softness.
• Freezing: slice and wrap individual slices in plastic wrap and place in a resealable freezer bag for up to 3 months. Thaw at room temperature or toast directly from frozen.
• Reheating: microwave a slice for 10–15 seconds (brief bursts to avoid dryness) or warm in a 325°F (160°C) oven for 6–8 minutes. For toast, 1–2 minutes in a toaster oven crisps the edges nicely.

Recipe Variations

• Dairy-free: replace milk with almond or oat milk and use coconut oil or neutral oil instead of butter. I tested oat milk and found it gives a slightly richer crumb.
• Egg-free/vegan: use 1/4 cup unsweetened applesauce + 1 tbsp ground flaxseed mixed with 3 tbsp water per egg; expect a slightly denser loaf.
• Nutty twist: fold 1/2 cup chopped toasted pecans or walnuts into the batter and a few on top of the swirl for crunch.
• Maple-cinnamon: swap half the brown sugar in the swirl for 2 tbsp maple syrup and reduce the batter sugar by 1 tbsp for a maple-forward flavor.

Nutritional Highlights

• Lower in refined ingredients if you use whole-grain gluten-free flours or swap some sugar for natural sweeteners.
• This loaf provides quick energy from carbohydrates; pair with protein (yogurt or nut butter) for a balanced breakfast.
• Allergen info: gluten-free but typically contains eggs and dairy unless specifically swapped; contains or may contain nuts if added—adjust accordingly. Portion guidance: one standard slice (~1/10 loaf) is a reasonable serving.

Troubleshooting Common Issues

• Dense or gummy center: likely underbaked or too much liquid. Check oven temp with a thermometer and bake until internal temp is 200–205°F (93–96°C).
• Swirl sank or blurred: sugar mixed into the batter or swirl layer too thick; brush melted butter between layers and make a thinner, even cinnamon-sugar ribbon.
• Crumb falls apart when sliced: not enough binder—use xanthan gum or an extra egg, and let the loaf cool 10–15 minutes before slicing.

Frequently Asked Questions

Q: Can I use a single flour (like almond or rice) instead of a blend?
A: Single flours behave differently—almond flour is very moist and dense, while rice flour can be gritty and crumbly. I recommend a commercial 1:1 gluten-free blend or a tested homemade blend with a combination of rice, tapioca, and potato starch plus xanthan gum to achieve the right texture.

Q: How do I make the swirl not dry out during baking?
A: The key is a thin, evenly distributed cinnamon-sugar layer and brushing the base batter with a little melted butter or milk before adding the sugar. That keeps the sugar from drawing moisture out and forms a visible, moist ribbon.

Q: Can I halve the recipe for a smaller loaf or use a different pan?
A: Yes. Halve ingredients and bake in a 5×3-inch loaf pan; check doneness earlier (about 35–45 minutes). For mini-loaves, start checking at 20–25 minutes.

Q: Why did my top crack badly and the loaf dome so much?
A: A high oven temperature or too much leavening can cause rapid rise and splitting. Ensure 350°F (175°C) is accurate with an oven thermometer, measure baking powder/soda carefully, and avoid overfilling the pan.

Conclusion

For more recipe ideas and variations, check this collection of similar gluten-free cinnamon loaf recipes: Gluten Free Cinnamon Swirl Bread – Flavor Walk, Gluten Free Cinnamon Bread with a Swirl, gluten free vegan cinnamon swirl bread – Sarah Bakes Gluten Free, Gluten-Free Cinnamon Swirl Bread | King Arthur Baking, and Gluten Free Cinnamon Bread Recipe – trusted recipes, tested results …. Enjoy experimenting and happy baking!

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