No mixer or yeast needed—this Gluten Free Cinnamon Swirl Bread is an easy, tender quick bread with thick cinnamon-sugar swirls and a delectably crunchy sugary top. It slices beautifully and makes a perfect breakfast, afternoon treat, or dessert.
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Quick breads are a wonderful category: simple to mix, forgiving, and often more cake-like than traditional bread. They suit any time of day—breakfast, snack time, or dessert—and this gluten free cinnamon swirl version is one of my favorites. The cinnamon-sugar layer inside tastes like the center of a cinnamon roll, while the exposed cinnamon sugar baked on top becomes crisp and irresistible.
Here’s what you’ll need
- Kim’s gluten free all purpose flour blend (or another gluten free all-purpose blend; note: this recipe was developed with Kim’s blend).
- Sour cream (adds tenderness; plain yogurt or dairy-free yogurt can be substituted).
- Oil (neutral oil gives the best moist texture—feel free to use your preferred neutral oil).
- One large egg, at room temperature.
- Baking soda (works with the sour cream to leaven the loaf).
- Cinnamon, mixed with granulated sugar for the swirl and the crunchy top.
- Powdered sugar (optional—for a thin vanilla glaze to drizzle over the cooled loaf).
How to make cinnamon quick bread
- Step 1: Mix the cinnamon and granulated sugar in a small bowl and set aside.
- Step 2: In a medium bowl, whisk together the wet ingredients: egg, sugar, sour cream, oil, milk, and vanilla until fully combined.
- Step 3: In a large bowl, whisk together the gluten free flour blend, baking soda, and salt. Pour the wet mixture into the dry ingredients.
- Step 4: Whisk gently until the batter is smooth—avoid overmixing.
- Step 5: Pour half the batter into a prepared 8×4-inch loaf pan. Sprinkle most of the cinnamon-sugar mixture over the batter, saving about 2 tablespoons for the top.
- Step 6: Gently spread the remaining batter over the cinnamon layer, bringing it to the edges of the pan.
- Step 7: Sprinkle the reserved cinnamon-sugar over the top and use a knife to swirl it gently into the batter.
- Step 8: Bake at 350°F until a skewer inserted into the center comes out clean, about 55–65 minutes. Tent with foil halfway through if the top is browning too quickly. Cool in the pan for an hour, then remove to a wire rack to cool completely. Drizzle with a thin powdered sugar glaze if desired.
Rather watch?
Cinnamon Swirl Bread FAQs
Yes. Wrap the whole loaf in plastic and foil and freeze up to 3 months. Alternatively, slice and flash-freeze individual pieces on a parchment-lined tray, then transfer to a freezer bag for up to 3 months.
You can substitute butter, but the texture will be slightly less tender and moist. Oil gives the softest quick bread crumb.
Yes. The bake time may be a bit shorter—begin checking at 45–50 minutes. The loaf will be shorter but still delicious.
More gluten free quick bread recipes
- Gluten Free Pumpkin Cream Cheese Muffins
- Gluten Free Buttermilk Biscuits
- Fluffy Gluten Free Buttermilk Pancakes
- Gluten Free Bakery-Style Blueberry Muffins
- Soft and Fluffy Gluten Free Cream Biscuits
- Gluten Free Apple Crumb Muffins
- Gluten Free Pineapple Coconut Muffins
- Gluten Free Banana Bread (with dairy-free option)
- The BEST Gluten Free Pumpkin Bread
- Gluten Free Dairy-Free Zucchini Bread
- Gluten Free Lemon Loaf (a Starbucks copycat)
If you want a reliably simple quick bread without a mixer, this gluten free cinnamon swirl loaf delivers. The cinnamon swirl inside and crunchy sugar top create a lovely contrast of soft crumb and sweet crunch—perfect with coffee or tea.
Gluten Free Cinnamon Swirl Bread
Ingredients
Cinnamon Sugar Swirl
- ½ cup (100g) granulated sugar
- 1 tbsp (9g) ground cinnamon
Vanilla Quick Bread
- 1¾ cups (245g) Kim’s gluten free all purpose flour blend
- 1 tsp (5g) baking soda
- ½ tsp (3g) kosher salt
- 1 large egg, at room temperature
- ¾ cup (150g) granulated sugar
- ⅓ cup (80g) vegetable oil (or other neutral oil)
- ⅓ cup (80g) sour cream, at room temperature
- ⅔ cup (160g) whole milk, at room temperature
- 1½ tsp vanilla extract
Vanilla Icing (optional)
- 1 cup (125g) powdered sugar
- 1 tbsp (15g) whole milk, or more to reach desired consistency
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Spray an 8×4-inch loaf pan with nonstick spray and line with parchment to create a sling.
Make the Cinnamon Sugar Mixture
- Mix the cinnamon and granulated sugar in a small bowl and set aside.
Make the Batter
- In a large bowl, whisk together the flour blend, baking soda, and salt.
- In a medium bowl, whisk the sugar and egg until thick. Add sour cream, oil, milk, and vanilla and whisk until smooth.
- Pour the wet ingredients into the dry and whisk until the batter is smooth.
- Pour half the batter into the prepared pan and sprinkle most of the cinnamon-sugar mixture over it (reserve about 2 tablespoons for the top). Add the remaining batter and gently spread to the corners.
- Sprinkle the remaining cinnamon sugar on top and run a knife through the batter to create a swirl.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil halfway through if the top is browning too much.
- Cool in the pan on a wire rack for one hour, then remove the loaf from the pan and cool completely on the rack. If desired, whisk the powdered sugar, milk, and vanilla to make a thin glaze and drizzle over the cooled loaf. Store leftovers covered for 3–4 days or freeze up to 3 months.
Adapted from Sally’s Baking Addiction.