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Gluten-free cinnamon swirl bread, topped with cinnamon sugar and a vanilla glaze, sits on a cutting board. Two slices are cut from the bread to show the layer of brown sugar and cinnamon in the center.

Gluten-Free Cinnamon Swirl Bread

This simple quick bread tastes like a combination of coffee cake and pound cake. The filling is a simple mixture of brown sugar and cinnamon.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 1 loaf

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

  1. Preheat oven to 350℉. Grease an 8x4 or 9x5-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

  1. Stir together the brown sugar and cinnamon. Remove two tablespoons and set aside for the topping.

Prepare the Batter

  1. 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.

  2. Pour the milk-sour cream mixture into the dry ingredients. Stir until a thick batter forms.
  3. 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.
  4. Bake until a cake tester comes out clean. A 9x5-inch pan takes about 55 minutes. An 8x4-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.
  5. 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.

  1. 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.

  2. 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.