There’s something about Gluten Free Cinnamon Swirl Bread that brings a little bit of fall into every slice. It’s not just the ribbon of cinnamon sugar curling through a tender loaf, it’s the memory of crisp Tuscan mornings, the comfort of freshly baked bread, and the joy of a warm kitchen. This recipe, like many on GoldenGlutenFree, comes from my story of transition. I’m Matteo Romano, a classically trained Italian chef turned gluten-free after years of unexplained fatigue. Learning I was gluten-intolerant changed everything. I didn’t want to give up the baked goods I grew up with, so I began experimenting.
This gluten free cinnamon swirl bread is one of those happy endings. It’s soft, lightly sweet, and swirled with that signature spiced layer we all crave in cooler weather. It reminds me of afternoons spent sipping espresso with sweet bread on the side, now reimagined for my gluten-free life. Since posting it, this recipe has become a reader favorite, not just for its taste, but for its simplicity. Whether you’re gluten-free or just want something cozy and nourishing, you’ll love this loaf.
If you’re already a fan of my gluten-free banana bread or soft gluten-free sandwich loaf, this one’s for you.
Gluten Free Cinnamon Swirl Bread: Cozy Fall Favorite Recipe
Equipment
- mixing bowls
- whisk
- spatula
- 9×5-inch loaf pan
- butter knife For swirling cinnamon sugar layer
- wire rack
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tbsp baking powder
- ½ tsp sea salt
- ½ cup coconut sugar (or light brown sugar)
- 1 cup unsweetened almond milk (or other dairy-free milk)
- ¼ cup avocado oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup coconut sugar (for cinnamon swirl)
- 1½ tbsp ground cinnamon
- ¼ cup gluten-free flour (for optional streusel)
- 2 tbsp coconut sugar (for optional streusel)
- 2 tbsp firm coconut oil or butter (for optional streusel)
Instructions
- Grease a 9×5-inch loaf pan and line with parchment paper to help lift the bread out easily after baking.
- In a large bowl, whisk together the gluten-free flour, baking powder, sea salt, and coconut sugar.
- In another bowl, whisk the eggs, almond milk, oil or butter, and vanilla extract. Add to the dry mixture and stir until smooth. Do not overmix.
- Mix cinnamon and coconut sugar for the swirl. Pour half the batter into the loaf pan, sprinkle half the swirl mixture, pour remaining batter, and top with the rest. Swirl using a butter knife in a figure-eight motion.
- For streusel topping (optional), combine flour, coconut sugar, and firm coconut oil until crumbly. Sprinkle over the loaf.
- Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutrition
Why You’ll Love This Gluten Free Cinnamon Swirl Bread
This is the kind of recipe you come back to, again and again. Why?
- It’s naturally gluten-free and dairy-optional.
- Comes together in one bowl, no mixer needed.
- Offers a swirl that’s crisp on top, gooey in the middle.
- Works for breakfast, snacks, and even dessert.
- Easily customizable with mix-ins or toppings.
Plus, the texture? Incredibly soft. The cinnamon sugar? Toasty and fragrant. If you’ve ever tried my gluten-free zucchini bread, you already know the kind of results you can expect: moist, flavorful, and never gummy.
Ingredients for Gluten Free Cinnamon Swirl Bread
You’ll need pantry staples and a good quality gluten-free all-purpose flour blend that includes xanthan gum. Here’s what to gather:
Dry Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ cup coconut sugar (or light brown sugar)
Wet Ingredients
- 1 cup unsweetened almond milk (or any dairy-free milk)
- ¼ cup avocado oil or melted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
Cinnamon Swirl Layer
- ⅓ cup coconut sugar
- 1½ tablespoons ground cinnamon
Optional Streusel Topping
- ¼ cup gluten-free flour
- 2 tablespoons coconut sugar
- 2 tablespoons firm coconut oil or butter
I often alternate between almond and oat milk depending on what I have on hand. As in my vegan cinnamon rolls, the flavor really comes down to the cinnamon blend and moisture level.
How to Make Gluten Free Cinnamon Swirl Bread
This bread is beginner-friendly and rewarding at every step.
Step 1: Prep Your Pan
Grease a 9×5-inch loaf pan and line with parchment paper. This ensures the bread lifts out easily after baking.
Step 2: Mix the Batter
In one large bowl, whisk together flour, baking powder, salt, and coconut sugar. In a separate bowl, beat the eggs, milk, oil, and vanilla extract. Add the wet to the dry ingredients and mix gently until smooth. Don’t overmix or the loaf may become dense.
Step 3: Make the Swirl
Mix together cinnamon and coconut sugar. Pour half of the batter into the loaf pan, sprinkle with half the swirl mixture, then pour the remaining batter and finish with more cinnamon sugar. Use a butter knife to swirl in a figure-eight motion for that signature ripple.
Step 4: Add Streusel (Optional)
If you love crumb toppings (like on mini vegan apple muffins), mix streusel ingredients and sprinkle on top before baking.
Step 5: Bake
Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Cool
Allow to cool in the pan for 10–15 minutes before lifting out and transferring to a wire rack. This is essential to prevent the bread from crumbling when sliced.
Tips for the Best Gluten Free Cinnamon Swirl Bread
- Don’t skip the swirl layer. It adds contrast and moisture.
- Room temperature eggs and milk will blend better and create a smoother batter.
- If the top begins to brown too fast, tent with foil halfway through baking.
- Always let the bread cool completely before slicing, it sets the texture.
- A light toasting the next day makes it even better (trust me!).
Want a more indulgent version? Check out my gluten-free dairy-free carrot cake for inspiration on adding frosting or glaze.
Variations to Try
Vegan-Friendly
Swap eggs with flax eggs (2 tbsp ground flax + 6 tbsp water), and use coconut milk. Works beautifully and still holds shape!
Muffin Form
Use a muffin tin instead of a loaf pan, and reduce bake time to 22–25 minutes. Perfect for lunchboxes or grab-and-go snacks.
Add-Ins
- ¼ cup chopped pecans or walnuts for crunch
- Handful of raisins or mini chocolate chips
- A drizzle of vanilla glaze for extra sweetness
If you’re feeling creative, try a twist like I did in this gluten-free marble bundt cake, half vanilla, half chocolate swirl. Cinnamon is just the beginning.
Storage & Freezing
At Room Temperature:
Store in an airtight container for up to 3 days. I like to place a paper towel underneath to absorb moisture and preserve the texture.
In the Fridge:
Lasts 5–6 days, but bring to room temperature or toast slightly for best flavor.
Freezing Instructions:
Slice, wrap individually, and freeze for up to 2 months. Perfect for meal prepping alongside gluten-free dessert recipes.
FAQ
Can I make this gluten free cinnamon swirl bread dairy-free?
Yes! Use any non-dairy milk and coconut oil or vegan butter.
What flour blend works best?
Use a gluten-free all-purpose flour that contains xanthan gum. If yours doesn’t, add ½ tsp to the mix.
How do I know when the bread is fully baked?
A toothpick should come out mostly clean. It’s okay to have a few moist crumbs, but no wet batter.
Can I double the recipe?
Absolutely! Bake in two loaf pans or one larger pan, adjusting baking time as needed.
Final Thoughts
This Gluten Free Cinnamon Swirl Bread is one of those recipes you’ll find yourself baking not just in the fall, but all year long. It’s easy, fragrant, and deeply satisfying. Whether enjoyed fresh out of the oven or lightly toasted with a smear of nut butter, it’s pure comfort food. And because it’s gluten-free, it fits right into the nourishing, no-compromise lifestyle I’ve embraced, and love sharing with all of you.
If you’re into cozy baking days, you might also love my gluten-free sourdough cinnamon rolls or this fan-favorite gluten-free apple crisp.
Happy baking, and as always, eat well without compromise.