Gluten-Free Cinnamon Swirl Bread
Indulge in the heartwarming aroma and flavor of this Gluten-Free Cinnamon Swirl Bread, a delightful twist on a classic favorite that's perfect for breakfast, snack time, or dessert. Crafted with a blend of gluten-free all-purpose flour and rich buttermilk, this quick bread is tender, moist, and irresistibly swirled with a cinnamon-sugar filling for a touch of caramelized sweetness in every bite. The simple swirl technique creates a marbled masterpiece that looks as incredible as it tastes. Ready in just over an hour, this easy recipe combines the coziness of cinnamon-spiced flavors with gluten-free goodness, making it a crowd-pleaser for every occasion. Slice it warm or at room temperature, and enjoy a bite of comfort with every slice!
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Recipe Information
Ingredients
- 2 cups gluten-free all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 tablespoon ground cinnamon
- 0.5 cups unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 0.5 cups brown sugar, packed
- 1.5 teaspoons ground cinnamon (for swirl)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.
In a large mixing bowl, cream the unsalted butter with the granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
In a small bowl, combine the brown sugar and 1.5 teaspoons of ground cinnamon for the swirl.
Pour half of the batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
Spread the remaining batter over the cinnamon sugar layer, smoothing it out. Sprinkle the remaining cinnamon sugar mixture on top.
With a knife, gently swirl through the batter to create a marbled effect. Be careful not to overdo it.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Slice and serve the bread either slightly warm or at room temperature. Store leftovers in an airtight container.
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 535.1 g | 195% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 310.8 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 574 mg | 44% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
