Lately, I seem to be in the mood for baking! I always love to bake, and my husband loves cinnamon, so this recipe is a win-win anytime!
If you eat a gluten-free diet, it is best not to overindulge on baked goods. Suppose you have a cheat day where you are looking for a fast, easy, and yummy recipe. Then this is for you!
I think I mentioned this before, but my hubby doesn't eat a gluten-free diet as I do. Yet, this is one of his favorites! If he had his way, he would have me make it every week. I love that it doesn't taste like it's gluten-free, and my husband would agree.
This bread is so quick and easy, and is perfect for a quick breakfast bite, easy snack, or dessert!
Since this is a quick bread, you do not need yeast or have to wait for the dough to rise.
Another great quick bread recipe is https://healthyeahlife.com/recipe/dairy-free-gluten-fee-zucchini-bread
How to make the BEST EVER gluten-free cinnamon bread:
- Preheat oven to 350°
- Grease a 4″ x 8″ loaf pan
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a medium mixing bowl, beat the egg. Add the almond milk, butter, and pure maple syrup, and stir until combined.
- Pour the wet ingredients into the dry ingredients.
- Stir until combined.
- Pour half of the mixture into the loaf pan.
- Sprinkle half the cinnamon sugar over the batter.
- Pour the remaining mixture on top and then add the remaining cinnamon sugar to the top.
- Using a knife make swirl motions throughout the dough, to swirl the cinnamon mixture.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Let cool for 5-10 minutes.
- Remove bread from pan & enjoy!!!
When baking gluten-free recipes, I prefer to use Bob's Red Mill Gluten Free 1-to-1 Baking Flour. It contains xanthan gum, so no need to add any when using this flour.
Also, remember to use the spoon scoop method. Do not scoop the flour out with your measuring cup, as this tends to add more flour then the recipe calls for. Scoop your GF flour with a spoon into the measuring cup and level off with a butter knife.
Best Ever Gluten-Free Cinnamon Bread
Ingredients
For the Cinnamon Bread
- 2 Cups Gluten-free flour
- 1 Cup Sugar
- 1 Tsp. Baking
- 1/2 Tsp. Salt
- 1 Large Egg
- 1 Cup Almond milk
- 1/3 Cup olive oil
- 1/2 Tsp. Pure maple syrup
For the Swirl
- 1/4 Cup brown sugar Firmly packed
- 1/4 Cup Granulated Sugar
- 2 Tbsp. Cinnamon
Instructions
To Make the Cinnamon Sugar for the Swirl:
- In a small mixing bowl, use a fork to combine the cinnamon and sugars. Set aside.
To Make the Bread:
- Preheat oven to 350°
- Grease a 4" x 8" loaf pan.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a medium mixing bowl, beat the egg. Add the almond milk, butter, and pure maple syrup, and stir until combined.
- Pour the wet ingredients into the dry ingredients.
- Stir until combined.
- Pour half of the mixture into the loaf pan.
- Sprinkle half the cinnamon sugar over the batter.
- Pour the remaining mixture on top and then add the remaining cinnamon sugar to the top.
- Using a knife make swirl motions throughout the dough, to swirl the cinnamon mixture.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Let cool for 5-10 minutes.
- Remove bread from pan & enjoy!!!
Notes
- Make sure to check the ingredients of your gluten-free flour mix for xanthan gum. If your flour mix doesn’t have it, try adding 1/2 teaspoon to the recipe.
- The gluten-free cinnamon bread will last for 3-4 days in an airtight container when stored at room temperature. You can also store your bread in the freezer for up to 3 months. Simply, wrap the bread in plastic wrap tightly, and then place in a freezer-safe Ziploc.
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