This gluten-free cinnamon swirl bread tastes like a combination of coffee cake and pound cake. The cake is moist and rich. The filing a perfect ribbon of brown sugar and cinnamon. And the best part? It’s simple to make.
Let’s talk about this recipe! It’s my favorite kind of comfort gluten-free baking. You mix together a simple vanilla batter. (A gluten-free flour blend makes the batter a snap!) Add a thick layer of brown sugar and cinnamon and bake.
The result is a loaf, well, more like a cake, that delivers big time. It looks, and tastes, like it came from a bakery. And your kitchen smells divine! Win-Win.
It’s exactly the treat I want on the counter when a friend drops by. Or on those days when the world feels extra heavy and I just want something “a little sweet.”
A baker’s note before you begin: this loaf takes about an hour to bake. The batter comes together in minutes. It’s super simple. But it does take its sweet time baking. So plan accordingly before you pull out the mixing bowls and commit.
Ingredient Notes
You might already have what you need to make this recipe in the pantry and fridge! I love when that happens.
- Gluten-Free Flour. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Using different gluten-free flour can change the final loaf.
- Sugars. Granulated sugar sweetens the cake. Brown sugar makes for a perfect cinnamon-sugar layer.
- Oil. The oil gives the loaf a really tender crumb. For this recipe, I prefer it to using butter.
- Sour Cream. A little sour cream adds flavor and richness. If you want to swap it with yogurt, use full-fat yogurt. Fat-free yogurt can make the loaf gummy.
- Milk. Whole or 2% milk is recommended for the best texture. But any milk works.
- Eggs. Two large eggs provide structure. I haven’t tested the recipe with an egg-replacer.
How to Make a Perfect Gluten-Free Cinnamon Swirl Bread. Tips for Success.
The layer of cinnamon and brown sugar in the middle of this cake makes it look tricky to make. Happily it’s not!
- Take a minute to whisk together the milk, sour cream, eggs, and oil. I know this feels like an extra step but don’t skip it. Doing this helps the gluten-free flour hydrate evenly and makes the batter silky smooth. The result is a loaf with a moist, tender crumb. The work－and extra bowl to clean－is worth it, I promise.
- Divide the brown sugar-cinnamon mixture, setting about two tablespoons aside for the topping. You’ll use the remaining mixture in the center of the loaf to create that sweet, cinnamon-y later. Keeping the topping portion separate from the start ensures it’s ready when you need it.
- Spread about half the batter into a prepared pan. Don’t stress about it being exactly half. This recipe doesn’t demand perfection. Sprinkle most of the brown sugar and cinnamon onto the batter. Then top with the remaining batter, sprinkle the leftover sugar mixture on top and bake.
- Bake until done. I’m not trying to be annoyingly vague here, I promise! Your loaf pan determines how long this cake takes to bake. A 9×5-inch pan takes about 50 minutes. A 8×4-inch loaf pan bakes for a little over an hour. I’d check the loaf for doneness after 50 minutes.
Finish the Loaf with a Vanilla Glaze
Drizzling a simple powdered sugar glaze over the cooled loaf takes it to the next level. The key is waiting for the loaf to cool before adding the glaze. If you drizzle it over a hot loaf, it melts right off.
To make the glaze, mix together powdered sugar, milk, and a hint of vanilla. Stir until it’s thick but runs easily from a spoon. Drizzle over the loaf. Let it run down the sides and don’t fret if it pools in the cinnamon crumble. It’s a finish that, while optional, I never skip.
If You’re Feeling Fancy. (AKA Variation to Dress Up This Loaf.)
This recipe is perfect as is but you can also level it up! Here are few easy variations.
- Add about ¼ cup of chopped, toasted nuts to the brown sugar mixture for some crunch.
- Replace the cinnamon with pumpkin pie spice for a more complex spice note.
- Add a little orange zest to the batter. It plays nicely with the brown sugar!
Storing Leftovers
This cake is a great “keeper”. Store it covered on the counter for up to three days. It also freezes well. Before freezing, cool it completely. You never want to freeze warm baked goods. When you’re ready to enjoy, remove it from the freezer and let it thaw at room temperature.
Gluten-Free Cinnamon Swirl Bread
Ingredients
For the Filling and Topping
- ½ cup (100 grams) dark brown sugar
- 1 Tablespoon (6 grams) ground cinnamon
Cinnamon Swirl Bread
- 2 cups (250 grams) Bob’s Red Mill 1:1 Gluten-Free Baking Flour, see note 1
- ¾ cup (150 grams) granulated sugar
- 1 ½ teaspoon (6 grams) baking powder
- ½ teaspoon salt
- ⅔ cup (165 grams) whole milk, at room temperature, see note 2
- ⅓ cup (75 grams) vegetable oil
- ⅓ cup (80 grams) full-fat sour cream (or plain yogurt/Greek yogurt), see note 3
- 1 large egg, at room temperature
- 1 ½ teaspoons vanilla extract
Vanilla Drizzle
- ½ cup (56 grams) powdered sugar, more as needed
- 2 teaspoons milk, more as needed
- ¼ teaspoon vanilla extract, more as needed
Instructions
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Preheat oven to 350℉. Grease an 8×4 or 9×5-inch loaf pan with nonstick cooking spray. (I also like to line the pan with a piece of parchment. This is optional.)
Make the Filling/Topping
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Stir together the brown sugar and cinnamon. Remove two tablespoons and set aside for the topping.
Prepare the Batter
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Whisk together the gluten-free flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, oil, sour cream, egg, and vanilla until smooth.
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Pour the milk-sour cream mixture into the dry ingredients. Stir until a thick batter forms.
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Spread half the batter into the prepared pan. Top with the brown sugar mixture. Spread remaining batter over the brown sugar mixture. Sprinkle the reserved brown sugar over the top of the batter.
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Bake until a cake tester comes out clean. A 9×5-inch pan takes about 55 minutes. An 8×4-inch pan takes about 65 minutes. Test the loaf for doneness after 50 minutes. If the top of the loaf is done before the center, place a piece of foil over the pan. This prevents the top of the loaf from overbaking.
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Remove the pan from the oven. Let the loaf cool in the pan for about 15 minutes. Remove the loaf from the pan and place on a wire rack to cool completely.
Glaze the Cooled Cake.
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Stir together the powdered sugar, milk and vanilla. It should be thick but run easily from a spoon. If it’s too thin, add more powdered sugar. If it’s too thick, add a little more milk. Drizzle the glaze over the cooled loaf.
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Store loaf wrapped on the counter for up to three days or freeze cooled loaf for up to two months.
Recipe Notes
Note 1: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour can change how the recipe comes out.
Note 2: Any milk works. Whole milk is recommended for flavor and richness.
Note 3: Full fat sour cream or yogurt are required. Fat free sour cream and yogurt make the loaf gummy.
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