Spice up your life!
Soft, delicious and gluten-free this cinnamon loaf is everything you want with a cup of coffee or tea. This would make a great dessert, coffee cake or treat.
It's super easy to make, and is sure to be a crowd pleaser. You simply mix the dough and then sprinkle the cinnamon sugar mixture in layers throughout the loaf. Taking a knife, create a swirl pattern through the dough. Add the cinnamon steusel topping (which is totally optional, but totally yummy!) and then bake for 50-55 minutes.
To make sure that your loaf doesn't fall apart, allow the loaf to COMPLETELY cool before you try to slice it. Giving it time to set up after baking makes it much easier to slice through.
Gluten Free Cinnamon Swirl Loaf
A delicious gluten-free, soft, cinnamon loaf.
2 cups GF Naturals All Purpose Gluten Free Flour
1 ⅓ cup granulated sugar, divided
1 t xanthan gum
1 t xanthan gum
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk (see recipe notes for dairy free adaptation)
¼ cup oil
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
½ tablespoon butter, softened
1 teaspoon GF Naturals All Purpose Gluten Free Flour
¼ cup powdered sugar
1 teaspoon milk
¼ teaspoon vanilla extract
Cinnamon Streusel Topping
Vanilla Glaze (optional)
Preheat the oven to 350ºF. For best results, line a 8X4 bread pan with an oversized piece of parchment paper. (If you don't have parchment paper, grease the loaf pan with nonstick cooking spray.)
In a large bowl whisk together the flour, 1 cup sugar, baking powder, baking soda, and salt.
In a small bowl whisk together the buttermilk, egg, oil, and vanilla.
Stir together cinnamon and remaining ⅓ cup sugar in another small bowl and set aside.
Stir the liquid ingredients into the dry ingredients until just mixed and no flour pockets remain.
Layer one third of the dough on the bottom of the prepared pan. Sprinkle the top with 3 tablespoons cinnamon sugar mixture. Pour a little more dough and sprinkle more cinnamon sugar mixture.
Use a knife to swirl the cinnamon into the batter. Top the cinnamon sugar layer with the remaining bread dough.
To make the streusel topping, add the softened butter and 1 tsp. flour to the remaining cinnamon sugar mixture. Use a fork to combine the butter in thoroughly. Sprinkle the crumbles on top of the bread. Use a knife to swirl in gently.
Bake 50-55 minutes, or until a toothpick can be inserted and come out clean/crumb free.
Allow to completely cool before trying to slice.
After cooling, mix together the powdered sugar, milk, and vanilla extract for the glaze frosting and drizzle over the top. Allow the glaze to harden slightly before slicing.
◉ Instead of buttermilk add 1 tablespoon vinegar to a liquid measuring cup. Add enough non-dairy milk, such as almond milk, to reach the 1 cup mark. Stir and let sit for 5-10 minutes.
◉For the streusel topping, you have two choices. Either omit the butter and flour and simply sprinkle the remaining cinnamon sugar on top, or substitute solidified coconut oil or vegan butter in the streusel topping.