Q: Can I use almond or oat flour instead of gluten-free blend?

A: Not for this recipe. A gluten-free blend with xanthan gum works best. Pure almond or oat flour will totally mess up the texture.

Q: What’s the best jam for swirling?

A: Use a jam that’s not too runny. Fruit chunks are ideal, but not necessary. I had good luck with raspberry, strawberry, and even fig jam.

Q: How do I keep the bread from falling apart?

A: Wait, let it cool completely before slicing. Gluten-free bread really needs that time to set up.

Q: Can I reduce the sugar?

A: Yup, knock off a couple tablespoons if you want it less sweet—especially if your jam is already sugary.

Q: Is this allergy-friendly?

A: For sure! It’s already gluten-free and dairy-free. Use flax eggs for vegan or “Just Egg” and pick your milk and oil.

Jam Swirl Sweet Gluten-Free Bread Recipe You’ll Love

Name: Jam Swirl Sweet Gluten-Free Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Gluten-Free
Ingredients: 2 cups gluten-free all-purpose flour (with xanthan gum); 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 large eggs (or flax eggs for vegan); ½ cup coconut oil, melted and cooled (or any mild oil); ⅔ cup coconut sugar (or light brown sugar, maple sugar); ⅓ cup dairy-free milk (oat milk recommended); 2 teaspoons vanilla extract; Zest of 1 lemon (optional); ½ cup favorite jam (raspberry, strawberry, blueberry, etc.)

Ingredients

Scale

2 cups gluten-free all-purpose flour (with xanthan gum)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs (or flax eggs for vegan)
½ cup coconut oil, melted and cooled (or any mild oil)
⅔ cup coconut sugar (or light brown sugar, maple sugar)
⅓ cup dairy-free milk (oat milk recommended)
2 teaspoons vanilla extract
Zest of 1 lemon (optional)
½ cup favorite jam (raspberry, strawberry, blueberry, etc.)

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Instructions

Preheat your oven to 350°F (175°C) and lightly oil a loaf pan with a parchment paper strip.
In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
In another bowl, beat the eggs (or flax eggs), then mix in coconut oil, sugar, milk, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and fold gently without overmixing.
Pour half of the batter into the loaf pan and dot with half of the jam, swirling it gently.
Add the remaining batter, then top with the rest of the jam and swirl again.
Bake for 45-55 minutes, checking after 40 minutes for doneness with a toothpick.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Best served toasted with extra jam or dairy-free butter. Ideal for making ahead and freezing individual slices for quick breakfasts.

Author: Lily Whisker
Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: Gluten-Free
Diet: Gluten-Free, Dairy-Free, Vegan Optional