I could easily enjoy a slice of this cinnamon swirl bread every morning of everyday! Now if only someone would come to my house and bake it for me. This mama got no time for that.
Mornings in my house are always a little crazy. My husband leaves early for work so it’s always just me and the kids. Getting them fed, making sure they are dressed, packing snacks and lunches. It’s chaos and exhausting. I come home from dropping them off and all I want to do is sit down and have my cup of coffee. A cup of coffee with almond milk and a slice of this cinnamon swirl quick bread.
This gluten free vegan cinnamon swirl bread, with that lovely vanilla glaze, may even qualify as cake. I’m going to stick with calling it bread so I don’t feel as guilty eating 2 slices! It’s such a soft, light sweet bread, with layers of cinnamon sugar throughout. The sugar even gets a little caramelized as it bakes. So good. My family raved over this new recipe and I think yours will too!
- 2 cups Sarah's gluten free flour blend
- 1 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup, plus 2 tablespoons So Delicious unsweetened almond milk or coconut milk
- 1 tablespoon vinegar
- 1/3 cup organic canola or sunflower seed oil
- 1 teaspoon pure vanilla extract
- 1/4 cup cane sugar
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 1-2 tablespoons water
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Prepare 9x5-inch loaf pan by spraying with nonstick cooking spray.
- In large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
- Stir together almond milk, vinegar, oil and vanilla. Add to flour mixture and stir until batter is smooth.
- In small bowl, combine remaining sugar and cinnamon.
- Scoop 1/3 of batter in prepared loaf pan. Spread into even layer. Sprinkle 1/2 of cinnamon-sugar mixture over batter. Using butterknife, gently swirl batter.
- Scoop in another 1/3 of batter and spread evenly. Top with remaining cinnamon-sugar mixture. Gently swirl.
- Top with remaining 1/3 of batter and spread evenly.
- Bake bread 45-50 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Let cool in pan 10 minutes. Invert onto cooling to cool completely.
- Make vanilla glaze by mixing together powdered sugar, water and vanilla. Stir until smooth. Drizzle over cinnamon bread.
- Allow glaze to set. Slice and serve bread.
Beautiful! It sounds like the sort of bread I’d have to hide from my family… or it’d disappear as soon as it came out of the oven. 😉
Wow this sounds delicious! So pretty too! I bet the smell is amazing when it’s in the oven baking.
I agree – Breakfast it is!!! (Less guilt!)
~jules
Another amazing recipe!
Thanks, girl!
We made this for Easter breakfast. It was delicious!! Tasted like cinnamon rolls!
So glad you enjoyed this yummy bread recipe!
WOW this bread looks absolutely heavenly! I’m a huge fan of cinnamon and this recipe is definitely going into the stack of things to make!
Thank you so much!
I am so eager to give this a try. Our family has loved each of your creations and like Raia said, I fear the same for this house lol!!
I’m so glad to hear!
I really want to make this! I have all of the ingredients, except the gluten free flour. Do you think I could sub that for all purpose flour or coconut flour instead since I don’t have a problem with gluten? Thanks in advance!
You can try an all purpose flour, but the results will be different in texture. The recipe has only been tested with gluten free flour. I would use a bit less too.
I tried this recipe today and I must’ve done something hideously wrong. My bread did not even come close to looking like the picture or any kind of bread. The bread didn’t rise at all during baking and it was gummy inside like mochi. I used an instant thermometer to check the temperature (it was at 212) before I took it out of the oven. I’m pretty new to baking bread but I’ve had decent success with a gluten-free sandwhich bread recipe that I tried out.
Thoughts? I was so excited to try the recipe because my daughter was recently diagnosed with several allergies so she hasn’t had any regular bread in several days.
I’m so sorry it didn’t work for you! This bread is more of a quick bread so it has a cake-like texture. It should have risen just fine for you. There might have been too much liquid added or the flour blend can change the texture drastically.
I made this for the second time yesterday! It is so yummy and the texture is perfect. I am excited to try more of your recipes!
A huge thank you for the inspiration. I’ve changed it a little as usual, but truly, you’ve been my inspiration here and I’ve already baked my own version three or four times, because your idea of adding cinnamom in the middle of the cake is just so good!
I am curious if coconut oil can be used?
You can try this recipe with coconut oil, just melt it first and make sure your other ingredients are at room temperature.
Sarah,
I’ve made this a couple times and *love* it! So yummy…
I thought it would be great to make this for a post-wedding brunch. Do you ever freeze your breads after baking? Any recommendations for how I could make this a few days in advance to help with time?
Thanks!
Shauna
For freezing, I would slice first and then wrap each slice. Keeps them nice and fresh when you defrost them 🙂
I made this bread for a bridal shower where a few in attendance have glutin allergies, and it was amazing. I altered a few things…used Bob’s Red Mill All Purpose Baking Flour, regular canola oil, regular beet sugar…..it still worked out great. Had to use way less water for the thicker icing. Got many compliments. Thank’s for sharing this…love it!
Thanks for sharing, Gale!
This cinnamon bread is delicious!! I made it this weekend for the first time when one of my teenage daughters had a friend sleeping over. The kids practically ate the entire loaf. It was that good. Whenever I have a new baked good for them to try, my daughter always says, ‘Where did you get the recipe, Mom? Is it from Sarah?’ Of course it is!! No one else has the same allergies as my kiddos. Your recipes are the best and every single one is a hit with my family. I can’t thank you enough.
Thank you, Stacy, for your sweet words! I’m so glad that my recipes are well loved in your home. Makes my heart so happy!
Thank you for such an awesome recipe!! My son with multiple food allergies LOVED it and couldn’t leave it alone!! Success! Thank you! You made him and me so very happy! God’s blessings to you.
Thank you, Tammy! I’m so glad you are enjoying my recipes. Merry Christmas to you and your family!
Do you think I could add raisins to the batter in the bread? I love raisins but don’t want to wreck it. By the way you are an inspiration to us gluten free bakers! Linda T
Thank you, Linda! I think raisins would be a great idea! I would start with about 1/2 cup.
Very nice flavor. I made this with gluten free flour (not your recipe) and coconut oil….I am not sure which it was the flour or the oil, but it made a very thick dough that was not easy to spread or swirl…also the bread is a little dry. Next time I make it I will try the canola oil.
Thanks for the recipe
Coconut oil does thicken, especially if mixed with any cold ingredients. It also bakes differently.
This looks good – I’m intrigued! Do you think this bread dough could be rolled out thinly to create a povitica??Thank you!
This is delicious!
We loved this recipe, thank you so much!!
have you tried with other milk alternatives? rice? soy? thanks 🙂
I haven’t, but rice or soy milk will work great!
I looked and looked for a recipe, something I could eat for breakfast with coffee and came across your recipe. I’m so glad it doesn’t call for eggs because we are out. It’s in the oven baking now. I licked the spoon and if it tasted anything like the spoon did I’ll be making this again and again! Thank you for your recipe. :). I subbed cinnamon for cinnamon sugar (all I had) and vinegar for apple cider vinegar. Also used grape seed oil instead of sunflower oil and oiled the pan with butter flavored crisco.